Go Back
canned peach pie filling pie recipe

Canned Peach Pie Filling Pie

This canned peach pie filling pie recipe combines delectable canned peaches, warm spices, and a flaky crust into a delightful dessert that's easy to prepare and utterly satisfying. Perfect for any season!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 10
Course: Dessert
Cuisine: American
Calories: 232
Ingredients Method Notes

Ingredients
  

  • 2 (21-ounce cans) canned peach slices, drained
  • 1 package refrigerated pie crusts (2 pie crusts inside)
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 egg (beaten)

Method
 

  1. Preheat the oven to 350°F (175°C). Spray a 9-inch pie pan with baking spray.
  2. In a large bowl, combine the drained peach slices, sugar, vanilla extract, cinnamon, nutmeg, and lemon juice. Stir until blended.
  3. Sift the cornstarch into the peach mixture and stir thoroughly until combined.
  4. Unroll one pie crust and press it into the pie plate, then spoon the peach filling into the bottom crust.
  5. Place the second crust over the filling, crimp the edges, and cut small holes for steam to escape.
  6. Brush the top crust with beaten egg.
  7. Bake for 60 minutes, or until the crust is golden brown and filling is bubbling. If edges brown too quickly, cover with foil.
  8. Cool on a rack for 4 hours before serving and slicing.

Notes

Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.