Canned Peach Pie Recipe

• servings: 10 servings
• active time: 15 minutes
• total time: 2 hours 45 minutes

Ingredients

50 ounces canned peaches (strained. 50-60 ounces is for a 10" deep-dish pie.)

3/4 cup granulated sugar

6 tbsp cornstarch

2 tbsp lemon juice (fresh)

1/2 tsp almond extract

1/2 tsp salt

1 tbsp unsalted butter

1 egg yolk

2 tbsp milk

2 tbsp sugar (to sprinkle on the top)

Directions

Make the pie crust and divide it into two balls. Refrigerate until you're ready to use.

Roll out one of the dough balls and place it in the pie dish. Cut the edges and fold.

Preheat the oven to 425 degrees F (190 degrees C).

Using a sieve and a large bowl, drain peaches. You want to remove all of the excess juice from the peaches and discard the juice.

In a large bowl, combine canned peaches, sugar, cornstarch, lemon juice, almond extract, and salt.

Pour the peach mixture into the prepared pie crust.

Dot the top of the pie with butter.

Roll out the second pie crust.

Cover the top of the pie with another layer of pie crust and crimp the edges of the pie crusts together.

Cut 4 slits in the top crust

Brush the entire pie with an egg wash. We use 1 egg yolk and 2 tablespoons of milk.

Sprinkle sugar over the top of the crust.

Cover the edges of the pie crust with aluminum foil to prevent them from burning quickly.

Bake the peach pie for 60 minutes or until the filling is bubbly and the crust is golden brown.

You may need to add more tinfoil over the top of the pie if it gets too brown.

5 minutes before the pie is done remove the tinfoil to get a brown crust.

Remove the pie from the oven and allow it to cool for at least 1 hour before serving. Letting it cool longer will result in a thicker consistency.

Nutrition

• Calories: 174 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 26 mg
• Sodium: 138 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 30 g
• Protein: 2 g