Bye Bye Peach Pie

Megan Stewart


I made this recipe and moved it to the counter to be able to clean off my glass top stove. I had my husband bring the pie plate to me 10 minutes later. My service dog got it from the counter and left my pie pan like this. So it is appropriate to say it went bye bye.


☆☆☆☆☆ 0 votes



  • 2
    9" pie crusts
  • 2
    29 ounce cans peach slices
  • 1/2 c
  • 3 Tbsp
  • 1/2 tsp
  • 2 Tbsp
    butter, cut into slices
  • ·
    almond extract

How to Make Bye Bye Peach Pie


  1. Chop peaches into smaller slices...Put first can of peaches in a colander in the sink to drain while you mix the dry ingredients together in a bowl. Add peaches and put the second can in the colander. Leave some juice, you don't have to worry about making either can perfectly dry. Mix with a spoon and put into bottom crust. Put butter slices around the top. Top with the remaining crust and crimp sides to seal. Cut a few slices in the center to vent. Cover edges with a pie crust protector or strips of foil. Bake at 425 degrees 20 minutes then remove edge protection and bake another 15 to 20 minutes until golden. You might have some bubble through the slits, but that is okay.
  2. This is ready to eat once cooled, and with a scoop of ice cream!
  3. When I made it June 2019 in NC, I had almond brickle ice cream on mine, heated next time I make it I want to add almond extract rather than the peach juice.

Printable Recipe Card

About Bye Bye Peach Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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