This is an easy peach pie recipe with canned peaches, sugar, cinnamon, brown sugar, vanilla extract, lemon juice, and butter. A little tart yet a little sweet! The taste is amazing!
Set the pie crusts on the countertop to soften for 15 minutes.
After 15 minutes, lay the bottom pie crust evenly in a 9-inch pie dish.
To crimp a decorative design, use a fork to press lightly all around the edge of the pie crust. Set the pie shell aside for now or put it in the refrigerator.
The Peach Filling
Using a colander, drain the juice from the can of peaches into a medium saucepan. Put the peaches in a medium bowl and set aside for now.
To the juice add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, table salt, ground cinnamon, and butter.
Put the saucepan with the juice mixture on the burner. Turn the heat to medium-high stirring constantly while the mixture thickens. Mix the juice mixture thoroughly.
After the juice mixture thickens, remove it from the heat. Turn the burner off. Add the thickened juice mixture to the bowl of peaches we set aside earlier. Mix the peaches and juice mixture thoroughly.
Pour the peach mixture into the pie crust we set aside earlier. Set aside for now.
Top of the Pie Crust - the Lattice Design
To prepare the lattice top, take the second pie crust out of the package and unroll it on a flat working surface. Cut 8 strips of dough with a pizza cutter or knife. Make 2 piles, 4 strips of dough in each pile.
To begin the lattice design, lay 4 strips of dough from the first pile 1 inch apart over the peach pie filling. Then push each strip into the original pie crust on the edge of the left side so it sticks when we lift up the right side.
Starting at the top, fold back the 2nd and the 4th strips of dough over toward the left side of the pie.
From the second pile of strips, lay one strip of dough perpendicular to the strips already there.
Unfold the 2nd and the 4th strips back to their original position.
Fold back the 1st and 3rd strips of dough over toward the left side of the pie.
Again, from the second pile of strips, lay another strip of dough perpendicular to the strips already there.
Unfold the 1st and the 3rd strips back to their original position.
Repeat until all of the strips are used.
Cut off any excess dough around the outer edge of the pie.
Crimp the strips of dough with a fork around the edge of the pie crust.
Melt butter in the microwave for 20 seconds. Brush the melted butter across the top of the lattice dough with a pastry brush.
Bake the Peach Pie
Put the peach pie into the oven and bake at 350 degrees Fahrenheit for 40 to 50 minutes, or until the crust is a light golden brown color.
Put the pie in the refrigerator for about an hour to cool.
Notes
A lot of ovens don't bake the same. Check on the peach pie toward the end of the baking time to make sure the crust isn't getting too done.
If the edges of the pie crust are getting too dark, wrap strips of aluminum foil around the outer part of the pie dish covering the edges. or use a silicone pie shield.
You can make a homemade pie crust instead of a store-bought pie crust.
You can use fresh peaches when they are in season.
You can put a full pie crust over the top of the pie instead of the lattice top design. Cut slits to allow for the steam to escape.
Store any leftover pie in the refrigerator covered in plastic wrap. You can put any leftover peach pie in the freezer for about 6 months. Cover in an airtight freezer-safe container.
Keyword best peach pie, best peach pie recipe, canned peaches, lattice crust, peach pie, peaches, pie crust, pie filling, pie recipe