Peach Pie

Lee Thayer


I found this recipe and it was stated as an old time recipe that uses canned peaches. The canned peaches originally used in this would be peaches that families canned themselves.

I made this exactly as written using canned peaches from metal cans, and this is a delicious pie, hands down.


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 2
    pie pastry, prepared
  • 2 can(s)
    peaches, sliced, drained, 15 oz cans
  • 1 c
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    vanilla extract
  • 1/2 c
    all purpose flour
  • 1 1/2 tsp
    butter, softened
  • 1
    egg, beaten

How to Make Peach Pie


  1. Preheat your oven to 180 C (350 F), get a 9 inch pie dish out, add the bottom pastry to the dish.
  2. In a mixing bowl, add the peaches, sugar, cinnamon, nutmeg, lemon juice, and vanilla. Stir to mix well.
  3. To the mixing bowl, sprinkle in some of the flour and stir until the flour is mixed in well, repeat with the flour and stirring until all the flour is mixed in, I did this 4 times. Add the butter and stir that in.
  4. Pour the mixture into the prepared pie dish and spread out evenly.
  5. Top with the second pastry, flute the edges then cut some slits in the crust. Brush the top with beaten egg. Bake for 50-55 minutes or until the crust is golden brown.
  6. Remove to a rack to cool.
  7. Slice, serve, and enjoy.

Printable Recipe Card

About Peach Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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