Peach Pie With Canned Peaches

Peach pie with canned peaches is the perfect fruit pie for the winter months. Spiced with warm cinnamon and fresh ginger, this easy peach pie recipe is the delicious dessert you need when you are craving a taste of summer.

this recipe

Peach pie is a classic. Fresh peaches are my favorite fruit, and I look forward to them every year. The one small problem is that peach season up here in the frozen tundra only lasts about two months. That just isn't going to cut it for me! Rather than buying the sad winter peaches at the grocery store, I like to stock up on local canned peaches each summer from my favorite farm stand.

What to do with all those canned peaches (other than eat them straight from the jar)? Peach pie! Peach pie with canned peaches is a great option for a delicious winter pie. Juicy sweet peaches in a rich caramel butter sauce with fresh ginger and cinnamon, warm and bubbly in a perfect flaky crust - I think this is how peaches would want to be eaten in the winter.

Serve your pie with a big scoop of vanilla ice cream, and you might almost not even mind that it's snowing outside and peach season is still 7 months away. (Maybe almost...)

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• You Will Love This
• Ingredients
• Instructions
• Do I have to use a lattice crust?
• Recipe

You Will Love This

• This is the perfect peach pie recipe for your canned summer peaches. It will give you a little taste of summer during the cold winter months.
• This pie is a great option for winter holiday gatherings when you want something a little different than apple or pumpkin pie.
• This canned peach pie recipe is super easy - all the hard work of peeling and processing the peaches has already been done!

Ingredients

For this delicious peach pie recipe, you will need the following simple ingredients (exact measurements are in the recipe card below):

• Prepared pie Crust: Use homemade pie crust or store-bought pie crust
• Canned peaches: I have tried this with local canned peaches, and a regular can of peaches from the grocery store. Both were great! I recommend peach halves or slices, not diced peach chunks. The halves and slices usually have a firmer texture that is better for pie. I recommend peaches canned in juice or light syrup.
• Unsalted butter
• All-purpose flour
• Fresh lemon juice: A full two tablespoons of fresh lemon juice. This is an important addition to brighten up the flavor of the pie since we are using canned fruit.
• Water, or reserved juice from the canned peaches: We add this to the butter, flour and lemon juice to make a caramel-like sauce for our pie filling. Only use the juice of the canned peaches if it tastes good. If it is not the freshest tasting (if you are using canned peaches from the grocery store), use water instead.
• Brown sugar: Brown sugar gives this recipe a great caramelized depth of flavor. You could use half white sugar if you prefer.
• Cinnamon: A delicious warming spice for a winter pie!
• Fresh minced ginger: I definitely recommend adding this if you can find it. It really helps enhance the flavor of the pie, and since we are not using fresh fruit, I think it's a great addition.
• Optional: One egg and a little milk or water for an egg wash.
• Optional: Course sugar for sprinkling on the pie crust.

Instructions

Step One: Preheat the oven to 425 degrees F. Prepare the fruit filling. Open the cans of peaches and drain the juice, reserving a few tablespoons. Dice the peach slices into small bit-sized pieces. Put the peach pieces in a colander over a bowl, and allow the juice to drain off while you prepare the other ingredients.

Step Two: Melt the butter in a small saucepan over medium heat. Add the flour to make a roux, and cook for a few minutes until fragrant, stirring constantly. Add the water or reserved peach juice, lemon juice, brown sugar, ginger and cinnamon to the saucepan. Stir for a few minutes until all the ingredients are well combined. Let the sauce simmer for 3-5 minutes, then remove the saucepan from the heat.

Step Three: Add the prepared bottom crust of your pie to your pie dish. Roll under the edges of the pie crust and flute them if you desire. Using a pizza cutter, cut the top crust into long thin strips for a lattice top.

Step Four: Add the peach chunks to a large bowl. When the sugar-butter sauce has cooled to just a little warmer than room temperature (comfortable to touch), pour it over the peaches to make the pie filling. Stir everything together well.

Step Five: Pour the peach filling into the bottom pie crust. Make the lattice crust. Brush the top crust with egg wash, and sprinkle with coarse sugar, if desired. Put the pie into the preheated oven on the center rack. Put a baking sheet underneath the pie on the bottom rack to catch any juice that drips over the side.

Step Six: Bake the pie at 425 degrees F for 15 minutes. After 15 minutes, reduce the heat to 350 degrees F. Continue baking for 45-55 minutes, until the peach mixture is bubbly and the crust is golden brown. After about 30 minutes of baking, you may need to put a pie shield or aluminum foil around the edges of the pie crust to prevent them from burning.

Step Seven: Remove the pie from the oven, and let it cool completely before serving (approximately 4-5 hours). If you cut the pie before it is completely cooled, the filling will be runny and the pie slices will not hold their shape. If you want a pie that will slice nicely and hold it's shape, baking it the day before is a great idea.

TRUTH: I will admit, I rarely wait 4-5 hours to eat a fresh baked pie. I like my pie warm with a big scoop of ice cream on top, and juicy caramel peaches running all over the plate do not bother me one bit (see the photo above for evidence... I just couldn't wait!!). 😊

Do I have to use a lattice crust?

You don't have to use a lattice for the top pie crust, but I do recommend it. A lattice allows excess moisture to evaporate out of the pie as it bakes. This helps the filling to set up nicely, and avoids a runny pie. This is especially important when using canned fruit. If you do not want to make a lattice (I get it, they are a lot of work), I recommend a top pie crust with plenty of space for juice to evaporate. One easy alternative is to use a cookie cutter to cut decorative shapes out of the top of your pie crust, leaving large holes. Alternatively, you can use the shapes that were cut out to layer on top of your pie, like this autumn leaves design from Sally's Baking Recipes.

Recipe