Canned Peach Pie

There is no argument from me that FRESH peach pie is THE BEST. With that said, however, there are those times when you have to resort to the cupboard and canned peaches.

My inspiration to make this pie came from the fact I observed an over abundance of canned peaches in the cupboard. Time to scale them down!

The darker filling appearance comes from the addition of brown sugar which lends a hint of carmel flavoring as well as cinnamon and nutmeg.

Don't feel like making your own homemade crust? No problem, pick up a ready made crust at the grocery and this pie is a snap to make. Ahhh.....no peeling peaches. No removing peach stones. Quick and easy.






2 29oz canned peaches, drained very well
1/2 cup brown sugar
1/2 cup white sugar
6 tablespoons Flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tablespoons butter, cut in small cubes


400 degree oven. Lay bottom crust in 9 inch pie pan. Place drained peaches in a mixing bowl. Add brown and white sugar, flour, cinnamon, nutmeg. Mix gently to blend. Place peach mixture in bottom crust. Dot the top of the peaches with the butter cubes.

Lay top crust layer on pie and flute the edges to seal. Make an egg wash with 1 egg beaten and 1 tablespoon of water. Using a pastry brush, brush the egg wash over the pie top and edges. Use a knife and cut slits or a design of your choice in the top for venting.

Bake for 55-60 minutes or until crust is golden and peaches are bubbly.