Easy Peach Pie with Canned Peaches
This easy peach pie with canned peaches is healthier than most and an absolute breeze to make. It calls for only five easy-to-find ingredients and requires no special skills or prior baking experience. If you go with a vegan pie crust, this peach pie is also 100% vegan.
ingredients
- 2 vegan pie crusts
- 5 cups peaches, sliced or canned and drained
- ½ cup all-purpose flour
- ¾ cup sugar
- ½ teaspoon vanilla extract
- ¼ cup plant-based milk (I used almond milk)
- 2 tablespoons sugar
- 2 tablespoons coconut oil
- ¼ teaspoon cinnamon (optional)
instructions
- Prepare pie crust if using homemade.
- Preheat the oven to 420°F (210°C).
- Prepare the filling: If you're using canned peaches, drain the slices thoroughly and toss with flour, sugar, vanilla extract and milk.
- If you're using fresh peaches, you will need to peel and slice them first. To do this, simply cut an “x” on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should peel off easily if the peaches are ripe enough.
- Transfer the peach filling into the prepared bottom layer of the crust.
- Make the lattice crust: Roll out the second disc of pie crust dough on floured surface until you get a 12″ circle. Using a pizza cutter, slice dough into ½″ pieces and start placing on top of pie dish, creating lattice design; tuck or pinch dough together for crust edge. Alternatively you could place entire piece of dough over top of dish, trim edge and crimp together and cut 1″ slits in the top to release steam.
- Brush the top of the dough with melted coconut oil and sprinkle with coarse sugar and ground cinnamon if desired.
- Bake at 420°F (210°C) for about 15 to 20 minutes, then lower the oven temperature to 350°F (175°C) and bake for 40 to 45 minutes until golden brown. You may need to turn your pie in the oven to get an evening browning.
- Remove the pie from the oven and allow it to cool completely – about 3 to 4 hours.
- Covered with plastic wrap, this pie can last in the fridge for up to 5 days, and up to 8 months in the freezer (see notes above for more information on storing and freezing).
notes
- Storing Instructions: store in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 to 5 days.
- Freezing Instructions: when properly stored in an airtight container, peach pie will maintain best quality for 6 to 8 months in the freezer, but it remains safe to eat even beyond that time.
- Please note that the nutritional information for this recipe is for the filling only.
nutrition
Nutrition Facts
Easy Peach Pie with Canned Peaches
Amount per Serving
Calories
182
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Sodium
11
mg
0
%
Potassium
191
mg
5
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
30
g
33
%
Protein
2
g
4
%
Vitamin A
314
IU
6
%
Vitamin C
6
mg
7
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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