EASY PEACH PIE RECIPE WITH CANNED PEACHES RECIPES

Steps:

• Preheat the Oven and Drain the Canned Peaches - Preheat the oven to 425 degrees Fahrenheit. Using a mesh strainer or colander, drain the excess juice from the canned peaches.
• Line the Pie Pan with the Pie Crust - Take one of the unbaked pie crusts and gently lay it in the pie pan.
• Add Sugar and Flour - Place ½ cup of sugar and one tablespoon of flour on the pie crust. Gently mix the sugar and flour together.
• Add the Peaches and Remaining Flour and Sugar - Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it together. Add a sprinkling of cinnamon if desired.
• Add the Second Crust - Add the second crust to the top of the pie and seal. Use your fingers to pinch the crusts together until it has fully sealed. Use a knife to cut slits in the top.
• Bake the Pie - Bake the pie for 10 minutes at 425 degrees Fahrenheit. Reduce the heat to 350 degrees Fahrenheit and bake for another 30 minutes. Allow the pie to cool for at least an hour before serving.
• This peach pie is a simple yet delicious treat. Top with ice cream or whipped cream if desired to take this pie to the next level. Everyone is sure to love this classic dish.

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.