Canned peach pie offers a quick and satisfying way to enjoy the sweet, summery flavor of peaches year-round. This egg-free version is perfect for those with allergies or who prefer vegan baking, and it still delivers a tender, flaky crust and luscious filling without compromising on taste or texture.
Ingredients
- 1 (15 oz) can sliced peaches in syrup, drained (reserve 2 tbsp syrup)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp vegan butter or regular unsalted butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts (2 crusts) or homemade pie dough
- 2 tbsp reserved peach syrup (from the can)
- 1 tbsp plant-based milk or regular milk (for brushing crust)
- Optional: 1 tbsp turbinado sugar or coarse sugar for topping
Instructions
- Preheat your oven to 425°F (220°C). Place a baking sheet on the middle rack to heat up—it helps catch drips and promotes even baking.
- In a medium bowl, combine the drained peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently toss until the peaches are evenly coated and the cornstarch is fully dissolved. Set aside to allow the flavors to meld while you prepare the crust.
- Roll out one pie crust and fit it into a 9-inch pie dish, pressing it gently into the corners. Trim any excess dough hanging over the edges.
- Pour the peach filling into the crust, spreading it out evenly. Dot the filling with small pieces of butter to add richness and help create a glossy finish.
- Roll out the second pie crust and either cover the pie completely or cut it into strips to create a lattice top. If covering completely, cut a few small slits in the top crust to allow steam to escape.
- Seal the edges by pinching the bottom and top crusts together or pressing with a fork. Trim any excess dough.
- Brush the crust lightly with plant-based milk or regular milk for a golden finish. Sprinkle turbinado or coarse sugar on top if desired for extra crunch and sweetness.
- Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
Tips
- Substitution for canned peaches: Fresh peaches can be used when in season. Peel and slice about 4 cups of fresh peaches, then toss with the sugar, cornstarch, and spices as directed.
- Thickening without cornstarch: If you don’t have cornstarch, arrowroot powder or tapioca starch are good alternatives. Use the same amount as cornstarch.
- Prevent soggy crust: To avoid a soggy bottom, pre-bake (blind bake) the bottom crust for 8-10 minutes before adding the filling, or sprinkle a thin layer of ground nuts or breadcrumbs on the crust to absorb excess moisture.
- Vegan options: Use plant-based butter and non-dairy milk for brushing the crust to keep the pie entirely egg-free and vegan.
Serving Suggestions
This canned peach pie is delicious served warm or at room temperature. For an extra special treat, top each slice with a scoop of vanilla ice cream or a dollop of whipped coconut cream. A drizzle of caramel sauce or fresh mint leaves also complements the sweet peach filling beautifully. Pair with a cup of black tea or coffee for a cozy dessert experience.
Variations
If you want to customize this recipe, consider adding a handful of fresh or frozen blueberries or raspberries to the peach filling for a mixed fruit pie. For a spiced twist, increase the cinnamon to 1 1/2 teaspoons and add a pinch of ground ginger or cardamom. You can also swap the top crust with a crumb topping made from flour, sugar, vegan butter, and oats for a crisp, streusel-like finish.
Storage and Reheating
Store leftover peach pie covered loosely with foil or plastic wrap at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm individual slices in a microwave for 20-30 seconds or in a preheated 350°F (175°C) oven for 10-15 minutes until heated through. Avoid reheating the whole pie multiple times to maintain crust texture and filling integrity.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, fresh peaches work wonderfully when in season. Use about 4 cups of peeled and sliced fresh peaches and adjust sugar depending on their sweetness. Fresh fruit may release more juice, so cornstarch or another thickener is important to keep the filling from being too runny.
Why is this recipe egg-free, and does it affect the crust?
This recipe omits eggs to accommodate allergies, vegan diets, or to simplify preparation. Since store-bought pie crusts typically don’t contain eggs, and the filling doesn’t require eggs to set, the texture remains tender and flaky without eggs.
How do I prevent the crust from getting soggy with canned fruit?
Drain the peaches well and reserve some syrup to add flavor without excess moisture. Pre-baking the crust slightly or adding a thin layer of breadcrumbs or ground nuts on the bottom crust helps absorb juices. Also, baking the pie on a hot baking sheet helps crisp the bottom crust.
Can I make this pie gluten-free?
Yes, use a gluten-free pie crust available at many stores or make your own using gluten-free flour blends. Ensure your thickener (like cornstarch) is gluten-free, which it typically is.
Is it necessary to cool the pie before slicing?
Yes, allowing the pie to cool for at least 2 hours helps the filling thicken and set, making slicing cleaner and preventing the filling from running out.
How long does this pie keep in the fridge?
Store the pie covered in the refrigerator for up to 4 days. Beyond that, the crust may become soggy and the filling’s texture can degrade.
This canned peach pie without eggs is a reliable, tasty dessert that works well for many dietary needs and occasions. Its simplicity and flexibility make it a great addition to any baker’s repertoire, especially when fresh peaches aren’t available or when you want to avoid eggs.
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