Are you craving a warm, comforting dessert that tastes like summer? Look no further! This peach pie recipe is surprisingly simple to make, even if you're using canned peaches. It delivers all the delicious flavors of a homemade peach pie without the fuss of peeling and slicing fresh fruit. This easy recipe is perfect for busy weeknights or when you want a delightful treat without spending hours in the kitchen. Let's dive into this quick dinner dessert, perfect for satisfying those sweet cravings!
Ingredients:
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/2 cup ice water
- For the Filling:
- 2 (15 ounce) cans sliced peaches in juice, drained
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon 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 cold 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 until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent shrinkage during baking.
Assembling and Baking 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, combine the drained peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Gently toss to coat.
- 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 45-50 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 aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips and Variations:
- For a richer flavor, use homemade pie crust.
- Add a sprinkle of coarse sugar on top of the crust before baking for extra sweetness and crunch.
- Feel free to experiment with different spices, such as cardamom or allspice.
- If you prefer a less sweet pie, reduce the amount of sugar by 1-2 tablespoons.
- For a gluten-free option, use a gluten-free pie crust mix.
- You can use fresh peaches instead of canned, but you'll need to peel and slice them first.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
This delicious peach pie is a wonderful dessert that's surprisingly easy to make. It's the perfect recipe for those looking for simple, healthy meals and quick dinner ideas, and it's sure to become a family favorite. Enjoy!