Ingredients
Peach Filling
- 45 oz sliced canned peaches (3 small cans)
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/3 cup cornstarch
- 1 tbsp unsalted butter
Pie Crust & Topping
- 2 9" pie shells
- 1 egg
- 1 tbsp water
- 1 tbsp coarse sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a baking rack to the lower third of the oven to ensure even baking at the bottom of the pie.
- Drain Peaches: Use a strainer to drain the juice from the canned peaches, setting the fruit aside for the filling.
- Mix Filling: In a large bowl, combine the drained peaches with granulated sugar, vanilla extract, lemon juice, and cinnamon. Mix well to evenly distribute the flavors.
- Add Cornstarch: Gradually sift cornstarch over the peach mixture in small portions, mixing well after each addition until all cornstarch is incorporated to thicken the filling.
- Prepare Pie Base: Place one pie crust into a 9" pie dish and gently press it to fit the shape of the dish perfectly.
- Fill Pie: Pour the peach filling into the prepared pie crust. Cut the butter into small pieces and evenly dot them over the top of the filling to enrich the flavor.
- Top with Second Crust: Cover the pie with the second pie crust. Seal the edges securely using a fork or crimping technique. If using a solid crust, cut slits on the top to allow steam to escape during baking.
- Apply Egg Wash: Whisk together the egg and water in a small bowl. Using a basting brush, glaze the top crust evenly with the egg wash to promote browning. Optionally, sprinkle coarse sugar over the crust for added texture and sweetness.
- Bake the Pie: Place the pie on the lower baking rack and bake for 55-65 minutes until the crust is golden brown and the filling is bubbling. To prevent burning, you may cover the edges with foil if they brown too quickly.
- Cool and Serve: Allow the pie to cool for about an hour after baking. Serve warm or cold as desired for a delicious and comforting dessert.
Notes
- Using canned peaches makes this recipe convenient and accessible year-round.
- Ensure to cut steam vents in the top crust to avoid a soggy pie center.
- For a shinier crust, brush with egg wash before baking.
- Cool the pie thoroughly to allow the filling to set properly before slicing.
- Optional coarse sugar adds a delightful crunch and sweetness to the crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
