Peach Pie with Canned Peaches
This delicious peach pie recipe with canned peaches lets you enjoy the sweet taste of summer all year round.
Ingredients
Streusel
- 45 g unsalted butter melted
- 65 g soft brown sugar
- 63 g all-purpose flour
- 1/2 teaspoon cinnamon
- Pinch of salt
Peach filling
- 4 x 410g cans peaches
- 66 g granulated sugar
- 30 g cornstarch
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
Pie crust
- On a lightly floured surface, roll cold pie dough into a 12-inch/30cm circle. Drape it into a 9-inch pie plate. Cut off any excess dough around the pie dish to make it even, but leave a bit of an overhang. Roll the overhanging dough under the edge to make a thick border.
- Flute the edges, then chill the pastry for at least 20 minutes.
Streusel and Peach filling
- Drain the canned peaches in a colander and let them drip for at least 20 minutes to remove the excess juice.
- While the peaches are draining, make the streusel. Whisk together the flour, sugar, salt, and cinnamon in a small bowl. Add the melted butter and stir it with a fork to make a crumbly mixture.
- Preheat the oven to 425°F/220°C.
- Once the peaches have drained, add them to a large bowl with the remaining sugar, lemon juice, lemon zest, vanilla, cornstarch, cinnamon, and salt. Toss it all together to coat.
- Scoop the peaches into the prepared pie dish. Hold back the excess liquid that has accumulated. Generously spread over the streusel topping.
Baking
- Bake the peach pie for 15 minutes at 425°F/220°C.
- Turn the temperature to 350°F/180°C and continue baking for 45-55 minutes until the filling is bubbling and the pastry is browned.
- If the pie browns too much at the end of baking, loosely tent it with aluminum foil.
- Once baked, let the pie cool down for at least 3 hours until it's still slightly warm or at room temperature before slicing it. Serve with a scoop of vanilla ice cream.
- Leftover pie can be covered and stored in the refrigerator for up to three days.
Notes
Both US cup conversions and metric measurements are provided. Use the toggle at the top of the recipe card to switch between the two.
Nutrition
Serving: 1sliceCalories: 267kcalCarbohydrates: 46gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 14mgSodium: 472mgFiber: 2gSugar: 5g
Tried this recipe?Let us know how it was!