Description
Canned Peach Pie Recipe brings cozy comfort any time of year—no waiting for fresh peaches. This homestyle dessert is sweet, simple, and always crowd-pleasing.
Ingredients
- 1–2 cans sliced peaches in light syrup
- 1 double pie crust (store-bought or homemade)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Drain canned peaches well to remove excess syrup.
- In a bowl, toss peaches with sugar, cornstarch, and cinnamon.
- Roll out bottom pie crust and place in a pie dish.
- Add peach filling and dot with butter.
- Top with remaining crust, crimp edges to seal.
- Brush top crust with beaten egg for a golden finish.
- Cut a few slits for steam to escape.
- Bake for 45–50 minutes or until crust is golden and filling is bubbly.
- Let cool slightly before slicing to help filling set.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American