I love peaches all ways, but a peach pie, right out of the oven is pretty special!
I wish I could say this is my Grandma’s Peach Pie recipe, but it is not. My Nanna’s signature pie recipe was ‘Nanna’s Lemon Sponge Pie’, which I will share another time. It was a favorite at Easter for its fresh and light flavor after a big feast.
But this time, I was looking for a recipe that called for canned peaches and found this one online. Rosie is a southern Soul Food Blogger now living in the Pacific Northwest. I have subscribed to her blog and you may want to, as well. I believe this truly is Rosie’s Grandmothers recipe as her site is both beautiful and authentic. Check it out: http://www.iheartrecipes.com
My friend Deb Vis recently canned a bunch of fresh peaches that her friend Pammy brought to Arizona, freshly picked from her tree in Colorado. We used more than these 2 jars as we doubled Rosie’s recipe to make 2 pies so needed 64 oz. or 4 lbs. of peaches.
I tweaked the recipe very slightly by using a little less sugar (Rosie’s Grandma calls for 1 cup of sugar. We used 1 3/4 cup for the 2 pies. It was plenty sweet.) I wanted to add Peach Schnapps instead of vanilla, or even some fresh basil or rosemary, but decided to stick very close to the original as this was the first time making.
It is important to drain the peaches so the pie does not become too soggy. One of the things I loved about this pie was the texture. Because you are using canned peaches, not fresh, the peach filling becomes almost pudding-like, but still has pieces of peach that give it a perfect texture.
Then slice the peaches and if you are using your own canned peaches weigh them.
Deb weighing peaches on her fabulous old-fashioned scale (scale is to her left).
Add the peaches, sugar, vanilla, lemon juice, cinnamon and nutmeg to a large mixing bowl. Mix thoroughly. Next, sprinkle in the flour slowly and in batches so no clumps form. Add the butter that has been cut into very small pieces and stir to completely combine the mixture.
If you are using a store-bought pie crust, as we did, and apparently Rosie’s Grandma did, spread the dough over the bottom of a 9 inch pie plate. I have used store-bought crust in the past, but never the Pillsbury brand. The flavor was delicious, but was not super flaky. Next time, I would roll it out just a bit to make it thinner, but this was really just fine!
We used 10 inch pie plates, which filled nicely. Pour the pie filling into the crust-lined pie plate. You can either add the second pie crust directly over the pie filling, uncut, or make a lovely lattice pattern on the top.
Doing the lattice with 2 people makes it so much easier. 4 hands are better than 2!
If you are using the solid crust, make sure you cut vent holes into the top. To make the lattice, cut the pastry dough into roughly 1″ strips and lay the strips across the pie. Then intertwine strips of pastry (over under, over under) until the lattice covers the whole pie. Once the lattice is in place, crimp the edges of the crust to seal and using a knife cut away any excess pie crust. My Nanna used to use a fork to make a nice design on the edge after crimping.
This is not necessary, but does look pretty. Final step…brush beaten egg lightly over the crust, which gives it a golden brown finish when baked. Bake the pie at 350 degrees for 50 to 55 minutes until the crust is perfectly golden brown.
My husband has a very large sweet-tooth and had a late night sneak for a piece. I caught him! The pie is delicious on its own, but also great with vanilla ice cream.
I think it would be even more special with a homemade Peach Ice Cream. Next time…
That scoop of ice cream is pretty weak, but it was a late night sneaky snack!
Please let me know if you try it. Because you are using canned peaches and store-bought crust, this pie goes together very easily and tastes like it came from the bakery!
I’m going to write the recipe as we made it for 2 pies. Just cut all ingredients in half if only making 1, but it is as easy to make 2 pies as it is to make one, so why not?? Give the second pie to a neighbor or friend. Rosie says it is also fine to freeze the pie for a couple of months, but why when you can eat it fresh? You know I am a mad-woman for doing everything from scratch, but I endorse this ‘almost completely homemade pie’ 100%!
Grandma's Peach Pie
Deliciously peachy, very easy to put together using canned peaches and an already prepared crust.
- 4 Store-bought Pie Doughs We used Pillsbury.
- 64 oz. Canned Peaches We used freshly canned peaches, but I'm sure they would be fine from the store.
- 1 3/4 cup White sugar Rosie's Grandma would've used 2 cups for 2 pies, but because the peaches are already in sugar this was definitely enough.
- 1 tsp. Ground cinnamon
- 1/2 tsp. Ground nutmeg
- 1 Tbsp. Freshly squeezed lemon juice This is important to give the pie brightness.
- 2 Tbsp. Vanilla extract
- 1 cup All-purpose white flour
- 2 Tbsp. Butter, At room temperature and cut into fine pieces. Original recipe calls for 3 tsp. unsalted.
- 2 Eggs, beaten for the egg wash over crust If you are making 2 pies, one 1 egg is more than sufficient to coat 2 pies with the egg wash.
Preheat oven to 350 degrees.
Pull two 9" pie plates out of your cupboard and line them both with the store-bought pie crusts. Set aside.
In a large mixing bowl, add the drained peaches, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.
Sprinkle the flour over the peach mixture and fold the ingredients together until everything is well incorporated.
Toss in the butter and fold again until all ingredients are completely combined.
Next, pour the peach mixture into the pie dishes. Use a measuring cup to pour 1 cup at a time into each pie to ensure they are equal.
Top with either the whole pie crust or make the lattice topping.
Brush the crust with the beaten egg.
Bake the pie for 50-55 minutes until deeply golden brown.
This is one of the best peach pies I have ever eaten. The texture of the filling is perfect and the pie could not be more Peachy!