You can eat peach pie cold, at room temperature, or warm. Step 9: ServeĬut the pie into slices and serve with ice cream, whipped cream, or caramel sauce. Refrigerate the pie until ready to serve.
The longer the pie sits, the thicker the fruit filling will be. Remove the canned peach pie from the oven and let cool at room temperature for the filling to thicken, for at least 4 hours. Tip: If the edges of the crust brown too quickly, cover the pie with a pie shield or strips of aluminum foil halfway through baking. You want the crust to brown and the filling bubbling through the lattice to be sure the cornstarch has been activated. Then reduce the heat to 350☏ / 180° / gas mark 4 and continue baking the pie for an additional 25 to 35 minutes. Step 7: Bake pieīake the pie for 20 minutes at 400☏ / 200☌ / gas mark 6. Then lightly brush over the lattice crust and sprinkle with brown sugar. Press the edges with the tines of a fork or flute/crimp as desired. Finally, use the bottom crust edges to seal the lattice. Trim the strips as needed once the lattice is on the pie. Then thread the strips together, going over and under, to create the pattern. Use a pastry wheel to cut the rolled-out crust into strips. Use the other pie crust to arrange a lattice topping on top of the pie. Pour the peach pie filling into the prepared bottom crust. Gently stir so that all of the peaches are coated with the sugar-cornstarch mixture. Step 3: Mix peach fillingĬombine the peaches, sugar, cornstarch, vanilla extract, cinnamon, lemon juice, and lemon zest in a large mixing bowl. Brush the bottom with a little egg white to protect the dough from becoming soggy later. Prepare the bottom crust by placing the bottom crust into a deep-dish 9-in / 23 cm pie plate. Preheat your oven to 400☏ / 200☌ / gas mark 6. Just stick with them, and you’ll be pleasantly surprised how easy this peach pie recipe comes together. My step-by-step instructions walk you through the whole process of making peach pie with canned peaches. To make it, mix an egg with a tablespoon of milk and sprinkle with brown sugar. Egg wash: To give the crust a gorgeous golden-brown color, brush your pie with an egg wash.They also contain pectin, a natural thickening agent, which aids in thickening the filling. Lemon juice + zest not only brighten the peach flavor.Vanilla extract adds complexity and complements the peaches well.Cinnamon: Ground cinnamon adds warmth to the filling.Cornstarch: I prefer cornstarch over flour to thicken the pie filling because it has more thickening power.Since canned peaches are usually sweetened, we only need a little. I like to use homemade canned peaches, but you can also use your favorite store-bought brand. Canned peaches: Peach halves, slices, or chunks are all fine.I highly recommend my favorite 3-ingredient pie crust for this recipe. Pie crust: Either a homemade or store-bought pie crust will do.Check out the recipe card below for exact ingredient quantities.
Simple yet delicious ingredients make canned peach pie unforgettable.
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