Grandma's Peach Pie

5 from 3 votes

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!