EASY Peach Pie
Aug 01, 2025Here’s what you need:
- 2 ready-made pie crusts (I use the refrigerated box of two Pillsbury crusts)
- 32 oz. of canned peaches, drained but reserve the juice
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 3 - 4 Tbsp butter
- 1 Tbsp butter (room temp) for brushing on the top crust
- Raw sugar or granulated sugar to sprinkle on the top crust before baking
Preheat your oven to 350F. Lightly spray the bottom of a large pie plate (approx. 10 inches).
Roll out one crust large enough to cover the bottom and up the sides of the pie plate.
Add your peaches and spoon 4 - 5 Tbsp of the juice from the peaches over the top. Set aside.
In a small bowl, mix the sugar, cinnamon, and nutmeg until blended. Sprinkle over the peaches. Drop the 3 - 4 Tbsp of butter in pieces over the peaches.
Roll out the second crust and place over the top. Crimp the edges to seal. Use a knife to cut slits in the top. Brush the room temp butter all over the top and then sprinkle with the raw sugar (or granulated sugar).
Bake for about 1 hour or until the crust is brown and the filling is bubbly. Enjoy with ice cream!
