Are you dreaming of warm, juicy peaches baked to perfection in a flaky, golden crust? Then look no further! This can peach pie recipe is the perfect blend of sweet and tangy, capturing the essence of summer in every delicious bite. It’s surprisingly easy to make, even for beginner bakers, and the results are undeniably impressive. This recipe is a guaranteed crowd-pleaser, perfect for family gatherings, potlucks, or simply a cozy night in. Get ready to experience the ultimate homemade comfort food!
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- ½ cup ice water
For the Filling:
- 6 cups peeled and sliced fresh peaches (about 6-8 medium peaches)
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tbsp butter, cut into small pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Assembling the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Prepare the filling: In a large bowl, gently combine the sliced peaches, granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and allspice.
- Fill the crust: Pour the peach filling into the pie crust. Dot the top with the small pieces of butter.
- Top crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Can Peach Pie:
- Use ripe peaches: The flavor of your pie will depend heavily on the quality of your peaches. Choose ripe, but not overripe, peaches for the best results.
- Don't overmix the filling: Overmixing can result in a mushy filling. Gently toss the ingredients together.
- Blind bake (optional): For a crispier bottom crust, you can blind bake it for 15 minutes before adding the filling.
- Make it ahead: The pie can be made a day or two in advance and stored in the refrigerator.
Variations:
- Add a streusel topping: For extra crunch, sprinkle a streusel topping over the pie before baking.
- Use different spices: Experiment with other spices like cardamom or ginger.
- Add other fruits: Mix in some blueberries, raspberries, or blackberries for a delicious combination.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Saturated Fat: 8-10g
- Carbohydrates: 50-60g
- Sugar: 30-40g
- Protein: 3-5g
This can peach pie recipe is a delightful example of easy recipes and healthy meals that can be made from scratch. It's a delicious dish perfect for any occasion, showcasing the best of homemade cooking. Enjoy!