Easy Peach Pie Recipe
My husband absolutely loves this easy peach pie...it's his all time favorite.
3 cups canned sliced peaches, drained, reserving the syrup
1/3 cup of the reserved peach syrup
1/2 cup brown sugar, packed
2 Tablespoons lemon juice
2 Tablespoons cornstarch
1/8 teaspoon salt
1/4 teaspoon almond extract
2 Tablespoons butter
1 Tablespoon Heavy Cream
1 Tablespoon Raw Sugar
2 crust pie crust ( I highly recommend using my Flaky Pie Crust Recipe
Prepare your pie crust using your favorite pie crust recipe, my flaky pie crust recipe or you can even use a store bought crust.
Preheat oven to 400° F.
Drain the peaches well, reserving the liquid.
In a medium bowl, combine the drained peaches, 1/3 cup of the reserved syrup, the packed brown sugar, lemon juice, cornstarch, salt and the almond extract.
Place the pie shell on a baking sheet just in case the filling bubbles over (I hate having to clean up a mess in the bottom of the oven.). Don't poke any holes in the bottom of the pie shell or you'll have a soggy bottom crust. Pour the filling into the pie shell.
Spread the filling evenly over the pie.
Dot with the butter.
Cover with the top crust.
Turn the edges under and seal. You can do this by using a fork or using any of the decorative methods for crimping the edges. Personally, I like to use the rope method like seen in this picture.
Brush the top crust with the heavy cream
Sprinkle with the raw sugar.
Cut slits in the top of the pie to allow the steam to escape. I like to make a picture in the center of the pie to show what kind of pie it is. Unfortunately, I'm not a very good artist so it's hard to tell if this is a peach pie or an apple pie LOL.
Placed the pie on the bottom rack of the oven. This will ensure that the crust cooks quickly. You don't want your bottom crust to be soggy.
Bake in the preheated 400° F oven for 45 minutes. If your crust begins to brown too quickly, you can always cover the edges with aluminum foil.
The hardest part of making this easy peach pie is waiting for it to cool. I prefer to refrigerate the pie for a few hours before cutting so the filling doesn't flow out. After I cut it, I reheat it in the microwave.
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