Easy Peach Pie Recipe With Canned Peaches

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This delicious peach pie recipe with canned peaches lets you enjoy the sweet taste of summer all year round. The peach pie is topped with a crunchy streusel topping.

Fresh peaches are amazing and all, but don't dismiss canned peaches. Canned peaches have excellent flavor when baked, they're easy to source all year round even when it;'s not peach season, and they work very well in a fruit pie.

This pie is made with simple ingredients that shine. Served with a scoop of vanilla ice cream, this pie is so delicious.

Jump to:

• The pie dough
• Peach pie filling with canned peaches
• The streusel topping
• Step by step instructions
• Streusel and peach filling
• Serving and storing
• Related recipes
• Full Recipe

The pie dough

This peach pie is using a homemade pie crust. However, if you're short on time feel free to use a store-bought 9-inch pie crust. If you are going down the homemade route though, it's well worth it.

This pie is using a yogurt pie crust to make it extra tender, but you can use this easy pie crust recipe here if you don't have yogurt. Both these recipes make the perfect flaky crust for a pie.

The key to flaky pastry is to keep everything nice and cold and to not overwork the dough. If you knead or work the pastry dough too much it becomes tough and chewy. Instead, laminate the dough, similar to how you would make puff pastry or biscuits.

This is done by rolling out and folding the dough into thirds, then repeating this step twice more. This helps to create those flaky layers without overworking.

The bottom crust of the pie is par-baked a bit before the peaches are added. The canned peaches are already cooked so they need a little less time in the oven than a fresh peach pie would. Par-baking with crust helps to avoid an under-baked or soggy crust.

Peach pie filling with canned peaches

Canned peaches are made of ripe peaches, usually picked at their prime so that means their flavor is the best! Peaches, in general, are super juicy, and canned peaches especially so there are a few ways to combat that.

Firstly, the canned peaches are drained from their juices in the can.

Secondly, they are coated in a little granulated sugar and left to sit for 15 minutes. The sugar is going to help draw out more of the liquid in the peach. Draining this excess juice stops the homemade peach pie filling from being too watery.

A little lemon, cinnamon, vanilla extract or paste, and salt enhance the natural flavor of the peach. This recipe uses three 15oz cans of peaches (3 x 410g can of peaches.)

The streusel topping

This homemade peach pie recipe has a bottom crust but no top crust, as the top of the pie is a layer of streusel. Streusel is a crumbly topping made of flour, butter, brown sugar, and a touch of cinnamon.

It's generously spread over the filling and baked until crunchy. The crunchy topping adds great contrast to the soft peach filling.

Step by step instructions

The pastry

Begin by making the pastry. The recipe below makes enough for 2 x 9 inch pie pan or one double-crust pie. This recipe just uses one crust, so the remainder can be wrapped up and frozen for future pies. Alternatively, you can halve the recipe and just make one crust.

Begin by chopping cold butter into small cubes.

To a large mixing bowl or bowl of a food processor, add the flour, white sugar, and salt and mix them together with a fork or spatula. Add the cold butter cubes to the flour.

Pulse the food processor, or use a pastry cutter or your fingers to cut the butter into small pieces into the flour. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix. If the butter is melting at any point, place the bowl in the refrigerator.

Scoop in the yogurt (or use ice water and a little lemon juice.)

Pulse the blender or use a fork or your hands to combine the dough. Add in extra yogurt as needed until the pastry holds together easily when pressed but it should not be sticky. If the dough is crumbly, add a bit more yogurt or iced water.

Laminating

On a lightly floured work surface, using a rolling pin, roll the dough into a rough 6x10inch/15x25cm rectangle. Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process twice more.

Once finished rolling, cut the dough into two and use your cupped hands to gently shape each piece into a flat disc.

Wrap the dough discs up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours (or up to 2 days).

Once chilled, roll it out one disc of dough on a lightly floured surface into a 12-inch circle. Drape it over a pie plate, leaving an overhang. Roll the overhanging dough under the edge to make a thick border.

To flute, push an index finger from one hand into the dough edge in between the thumb and index finger of the opposite hand. Continue this all around the dough edges.

Alternatively, use a fork to create rustic fork lines around the edges, or simply pinch the edges instead. prick the bottom of the pie crust all over with a fork.

Line the crust with parchment paper and fill it with pie weights.

Bake it at 400°F/205°C for around 15 minutes until the edges of the pie crust are lightly browned.

Streusel and peach filling

In a small bowl whisk together the flour, sugar, and cinnamon for the streusel. Add in the butter and cut it into the flour with two forks or your hands, to create a crumbly dough. Place this in the refrigerator while the peaches are prepared.

Drain the canned peaches in a colander and let them drip. Sprinkle over ¼ cup (50 grams) of granulated sugar and toss to coat. Let the peaches sit and drain further for around 15 minutes to remove their excess juices.

Once the peaches have drained, add them to a large bowl along with the remaining sugar, lemon juice, lemon zest, cornstarch, cinnamon, and salt. Toss it all together to coat.

When the pie shell has finished par-baking, remove it from the oven and turn the oven down to 350°F/180°C.

Remove the pie weights and parchment paper and scoop in the peaches. Hold back the excess liquid that has accumulated.

Generously spread over the streusel topping, press it down a bit if you need to to make it fit.

Bake the pie for a further 35-40 minutes until the streusel is a deep golden brown and the peaches are bubbling. You may need to tent the pie edges with some aluminium foil if they are browning too quickly.

Once baked, let the pie cool down until it's still slightly warm, or room temperature before slicing it. Don't cut it when it's hot or you'll have a runny pie.

Serving and storing

Serve a slice of warm peach pie with a scoop of ice cream or whipped cream. Leftover pie can be covered and stored in the refrigerator for up to three days.

Looking for more pie ideas? Try this easy blueberry pie or apple galette!

• Blueberry Galette with Puff Pastry

• Puff Pastry Tomato Tartlets

• Easy Blueberry Pie with Frozen Blueberries

• Easy Pie Crust Recipe Without a Food Processor

Full Recipe

Ingredients

Pastry (this makes 2 x 9-inch pie crusts. You only need one for this recipe, so the other can be used another time.)

• 312g (2 ½ cups) all-purpose flour or pastry flour
• 1 teaspoon sugar
• ¾ teaspoon salt
• 190g (¾ cup + 2 ½ Tablespoons) cold butter
• 120g (½ cup) plain yogurt, cold

Streusel

• 95g (¾ cup) all-purpose flour
• 100g (½ cup) soft brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 90g (6 Tablespoons) room temperature butter

Peach filling

• 3 x 15oz cans peaches (3 x 410g cans peaches)
• 100g (½ cup) granulated sugar
• 3 ½ Tablespoons cornstarch
• 1 Tablespoon lemon juice
• 2 teaspoons lemon zest
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Instructions

Pastry

1. Chop the cold butter into small cubes.
2. To a large mixing bowl or bowl of a food processor, add the flour, sugar, and salt and mix them together with a fork, or pulse the food processor. Add the cold butter cubes to the flour.
3. Pulse the food processor, or use a pastry cutter or your fingers to cut the butter into small pieces into the flour. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix. If the butter is melting at any point, place the bowl in the refrigerator.
4. Scoop in the cold yogurt. Pulse the blender or use a fork or your hands to combine the dough. Add in extra yogurt as needed until the pastry holds together easily when pressed but it should not be sticky. If the dough is crumbly, add a bit more yogurt or iced water. If the dough is too sticky, add a tablespoon more flour.
5. On a lightly floured work surface, using a rolling pin, roll the dough into a rough 6x10inch/15x25cm rectangle. Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process twice more. If at any point the butter is melting, place the pastry in the fridge or freezer to cool down.
6. Once finished rolling, cut the dough into two and use your cupped hands to gently shape each piece into a flat disc.
7. Wrap the dough discs up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours (or up to 2 days).

Par-baking

1. Once chilled, heat the oven to 400°F/205°C. Roll out one disc of pastry dough on a lightly floured surface into a 12-inch circle. (The remaining disc can be used for another day.)
2. Drape it over a pie plate, leaving an overhang. Roll the overhanging dough under the edge to make a thick border. To flute, push an index finger from one hand into the dough edge in between the thumb and index finger of the opposite hand. Continue this all around the dough edges. Line the crust with parchment paper and fill it with pie weights.
3. Bake it at 400°F/205°C for around 15 minutes until the edges of the pie crust are lightly browned.

Streusel and Peach filling

1. Streusel - In a small bowl whisk together the flour, sugar, and cinnamon. Add in the butter and cut it into the flour with two forks or your hands, to create a crumbly dough. Place this in the refrigerator while the peaches are prepared.
2. Drain the canned peaches in a colander and let them drip. Sprinkle over ¼ cup (50 grams) of granulated sugar and toss to coat. Let the peaches sit and drain further for around 15 minutes to remove their excess juices.
3. Once the peaches have drained, add them to a large bowl along with the remaining sugar, lemon juice, lemon zest, cornstarch, cinnamon, and salt. Toss it all together to coat.
4. When the pie shell has finished par-baking, remove it from the oven and turn the oven down to 350°F/180°C. Remove the pie weights and parchment paper and scoop in the peaches. Hold back the excess liquid that has accumulated.
5. Generously spread over the streusel topping, press it down a bit if you need to to make it fit.

Baking

1. Bake the pie for a further 35-40 minutes until the streusel is a deep golden brown and the peaches are bubbling. You will likely need to tent the pie edges with some aluminium foil if they are browning too quickly.
2. Once baked, let the pie cool down until it's still slightly warm, or room temperature before slicing it. Serve with a scoop of vanilla ice cream.
3. Leftover pie can be covered and stored in the refrigerator for up to three days.
   

Notes

The remaining pie crust dough can be wrapped up tightly and stored in the freezer for up to three months. Thaw in the refrigerator before using.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 267 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 472mg Carbohydrates: 46g Fiber: 2g Sugar: 5g Protein: 7g

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Source: https://bakingwithbutter.com/peach-pie-recipe-with-canned-peaches/