The Ultimate Guide to Sweet Treats: How to Make Peach Pie with Canned Peaches and Graham Cracker Crust

Craving a warm, comforting pie that’s bursting with summery flavor? Look no further than this easy recipe for how to make peach pie with canned peaches and graham cracker crust. This recipe is perfect for busy weeknights or lazy weekend afternoons, requiring minimal effort and yielding maximum deliciousness.

Why Choose Canned Peaches?

While fresh peaches are undoubtedly delightful, canned peaches offer a few key advantages:

• Convenience: Canned peaches are readily available year-round, eliminating the need to wait for peak season.
• Consistency: Canned peaches are already peeled and sliced, saving you time and effort.
• Predictable sweetness: Canned peaches are often sweetened during the canning process, ensuring a consistent and balanced flavor.

Gathering Your Ingredients

Before you start baking, gather these essential ingredients:

• Canned Peaches: Choose sliced peaches packed in light syrup for optimal flavor and texture.
• Graham Cracker Crust: You can either make your own or purchase a pre-made crust for convenience.
• Butter: Unsalted butter adds richness and flavor to the pie.
• Cornstarch: Cornstarch helps thicken the filling and prevent it from becoming runny.
• Sugar: Granulated sugar balances the tartness of the peaches and adds sweetness.
• Cinnamon: A dash of cinnamon complements the peach flavor beautifully.
• Nutmeg: A pinch of nutmeg adds a warm and comforting aroma.
• Salt: A touch of salt enhances the sweetness of the pie.

Preparing the Crust

Start by preparing the graham cracker crust. If using a pre-made crust, simply remove it from the packaging and set it aside. If making your own, follow these steps:

1. Crush the graham crackers: Combine 1 1/2 cups of graham cracker crumbs with 1/4 cup of melted butter.
2. Press into the pan: Press the mixture firmly into a 9-inch pie plate, forming an even crust.
3. Chill the crust: Refrigerate the crust for at least 30 minutes to allow it to set.

Creating the Peach Filling

While the crust chills, prepare the delicious peach filling:

1. Drain the peaches: Drain the canned peaches and reserve the syrup.
2. Combine the ingredients: In a large bowl, combine the drained peaches, 1/4 cup of reserved syrup, 1/4 cup of cornstarch, 1/2 cup of sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt.
3. Mix well: Stir the ingredients until thoroughly combined.

Assembling the Pie

Now, it’s time to assemble your masterpiece:

1. Pour the filling: Pour the peach filling into the chilled graham cracker crust.
2. Bake the pie: Bake the pie at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown.
3. Cool the pie: Let the pie cool completely before serving.

Perfecting Your Peach Pie

Here are a few tips for creating the perfect peach pie:

• Don’t overbake: Overbaking can lead to a dry and crumbly crust.
• Use a pie shield: A pie shield can help prevent the crust from browning too quickly.
• Let it cool completely: Allow the pie to cool completely before slicing to ensure the filling sets properly.

Serving Your Delightful Creation

Once the pie has cooled, it’s time to enjoy! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also add a sprinkle of cinnamon or nutmeg for extra flavor.

A Final Word on This Peach Pie

This simple recipe for how to make peach pie with canned peaches and graham cracker crust is a delightful way to enjoy the taste of summer all year round. With its minimal effort and maximum flavor, it’s sure to become a family favorite.

Quick Answers to Your FAQs

1. Can I use fresh peaches instead of canned peaches?

Yes, you can use fresh peaches. Simply peel, slice, and toss them with the other ingredients. Be sure to adjust the amount of sugar based on the sweetness of the peaches.

2. How can I make the crust more flavorful?

You can add a tablespoon of melted butter to the graham cracker crumbs for a richer flavor. You can also add a pinch of cinnamon or nutmeg to the crust for a warm and comforting aroma.

3. What can I do with the leftover peach syrup?

The leftover peach syrup can be used to make a delicious peach glaze for pancakes, waffles, or French toast. You can also use it to sweeten tea or lemonade.

4. Can I freeze the pie?

Yes, you can freeze the pie for up to 3 months. To freeze, wrap the pie tightly in plastic wrap and then aluminum foil. Thaw the pie in the refrigerator overnight before serving.

5. What other variations can I make to this recipe?

You can add other fruits to the filling, such as berries, apples, or pears. You can also add a tablespoon of lemon juice to the filling for a tangy twist.