Sourdough Peach Pie with Canned Peaches

A slice of sourdough peach pie topped with two scoops of vanilla ice cream

5 from 1 vote

Sourdough Peach Pie with Canned Peaches

Sourdough peach pie is the perfect summer dessert. It's made with canned peaches for an easy treat full of bright, juicy flavor. You can prep the sourdough pie crust beforehand, so the whole recipe comes together with less fuss when you're ready to bake.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 327kcal

Author: Rebecca Warfield

Equipment

Mixing bowl
9-Inch Pie Dish

Ingredients

Peach Pie

2 pie sourdough crusts (see notes for recipe)
4-5 cups canned peaches strained and blotted dry
1 cup dark brown sugar
1/3 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
pinch of nutmeg

Egg Wash (Optional)

1 egg yolk
1 tablespoon water

US - Metric

Instructions

Prepare two sourdough pie crusts and refrigerate for at least 2 hours.
2 pie sourdough crusts
When you are ready to bake, preheat the oven to 350° F.
Strain the peaches and blot them dry with a paper towel. The more liquid you can remove, the better. I usually let them sit in the strainer for a few minutes.
4-5 cups canned peaches
In a large mixing bowl, add the strained peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until combined.
1 cup dark brown sugar, 1/3 cup cornstarch, 1/2 teaspoon ground cinnamon, pinch of nutmeg, 1 tablespoon lemon juice
Roll out the pie crusts to fit a 9" pie dish. Place one of the crusts in the dish and trim off any excess edges.
Use a slotted spoon to transfer the peaches to the pie dish. I don't worry much about letting it drain more. However, I've found that using a slotted spoon helps prevent too much liquid when baking with canned peaches. Once all of the peaches are transferred, I don't pour in the leftover liquid.
Use a pizza cutter or sharp knife to slice the remaining pie crust into 1/4" strips for a lattice crust. Or place the whole crust on top and cut a few slices on top so it can vent. Crimp the edges to seal.
Optional: Combine the egg yolk and water to make an egg wash. Brush onto the top of the pie.
1 egg yolk, 1 tablespoon water
Bake for 60-65 minutes or until the filling is bubbly and the crust is golden. Let the pie come to room temperature before serving. The filling will thicken and settle as it cools. I've found that it is best to cool it to room temperature and refrigerate for a few hours before serving.

Notes

I used a double batch of my sourdough pie crust for this, but you can use any pie crust recipe or even two store-bought pie crusts.
Yes, you can use fresh or frozen peaches instead of canned. Just be sure to peel fresh peaches and thaw and drain frozen ones to avoid excess moisture in the filling.
The strained juice from the canned peaches is great for cocktails and smoothies. You can also swap out the cucumber in cucumber lemonade with the peach juice for a peachy lemonade.
If you notice a little liquid on the surface of the filling after baking, don't worry. The filling will thicken as it cools.
When making the filling, stir gently so the peaches don't fall apart.

Nutrition