Ingredients
Scale
1 prepared pie crust
5-6 cups canned peaches, (about 3 15-ounce cans)
1/3 cup all purpose flour
2 tablespoons fresh lemon juice
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
For the brown sugar crumb topping:
2/3 cup all purpose flour
2/3 cup pecans, chopped
6 tablespoons butter, melted
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Instructions
- To begin, blind bake your store-bought pie crust according to package directions, or until almost fully cooked (about 20-25 minutes). I use a rolled crust, so I unroll the dough into a 10-inch cast iron skillet, although a glass or metal deep-dish pie pan would also work. If you only have a regular, more shallow pan, you may have leftover peach filling. Gently press the crust up the sides of the pan. Prick the bottom of the crust with the tines of a fork. Add a sheet of parchment paper and fill with pie weights or beans. Bake in a preheated 400℉ oven for 10 minutes. Remove from oven and carefully remove the parchment and pie weights. Return the pie to the oven and bake another 10-15 minutes.
- While the crust is blind-baking, prepare the filling ingredients. Drain peaches (reserving the fruit juice or syrup for flavoring drinks) and lay on paper towels, pressing gently to remove as much excess moisture as possible. Cut the peaches into about 1-inch chunks. If you have peach halves, cut each half into quarters, then each slice into half. If your canned peaches came already sliced, just cut the slices in half. Transfer peach chunks to a large mixing bowl along with 1/3 cup flour, 2 tablespoons brown sugar and lemon juice, 1 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon. Stir gently to combine. Set aside.
- Next, prepare the brown sugar and pecan crumb topping ingredients. Combine 2/3 cup all purpose flour, 2/3 cup chopped pecans, 6 tablespoons melted butter, 1/2 cup dark brown sugar, 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground ginger in a small mixing bowl. Combine thoroughly until the flour and sugar are fully incorporated. Set aside.
- When the pie crust is finished pre-baking, lower the heat to 375 Fahrenheit. Add the peach filling into the pre-baked crust. Sprinkle the brown sugar crumb topping evenly over the peach filling. Return the pie to the oven and bake for 20-25 minutes, until the streusel is golden brown and the filling bubbling. If the edges of the pie crust begin to brown, cover with a pie shield of aluminum foil to prevent it from burning before the rest of the pie is cooked through.
- Remove from the oven and let the pie cool on a rack to fully set. Slice and serve with a scoop of ice cream.
Notes
You can use homemade pie crust for this canned peach pie recipe.
Substitute cardamom, nutmeg or pumpkin pie spice for cinnamon and ginger, if desired.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Bake
- Cuisine: American