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.

Begin with the pie dough so it has time to chill. Mix flour, salt and sugar together. Then cut in cold butter.

Or use a food processor. Add in a little lemon juice and ice water until a thick dough forms.

Folding and rolling the pastry a few times will add flaky layers. Chill the dough for at least 2 hours.

Drain the canned peaches in a colander and let them drip for at least 10 minutes to remove the excess juice. layers. Mix with cornstarch, cinnamon, vanilla, lemon and salt.

 In a small bowl whisk together the flour, sugar, salt and cinnamon. Add in the melted butter and stir it together with a fork to make a crumbly mixture.

Scoop the peaches into the prepared pie dish. Hold back the excess liquid that has accumulated. Generously spread over the streusel topping.

Bake the peach pie for for 15 minutes at 425°F/220°C. Turn down the temperature to 350°F/180°C and continue baking for a further 45-55 minutes until the filling is bubbling and the pastry is browned.

Once baked, let the pie cool down for at least 2 hours until it's still slightly warm, or room temperature before slicing it.

Serve with a generous scoop of ice cream. See the link for the full recipe!