Canned Peach Pie with Streusel Topping

Ingredients

• 2 can canned peaches in 100% juice (15-16 oz cans; fruit strained and juice reserved)
• 3 tbsp cornstarch (for thickening the juice)
• 2 tbsp water (to make a slurry with cornstarch)
• 0.25 cup granulated sugar (added after thickening; adjust based on fruit sweetness)
• 1 tbsp lemon juice (added after thickening for brightness)
• 1 pie crust (blind baked until golden)
• 1.5 cup streusel topping (prepared crumble mixture (flour, butter, sugar))

Steps

1. 1

   Strain the canned peaches, separating the fruit from the liquid. Set the peaches aside.

2. 2

   Pour the reserved fruit juice into a pot and set it over medium heat.

3. 3

   In a small bowl, whisk together the cornstarch and water to create a smooth slurry.

4. 4

   Bring the fruit juice to a boil. Once boiling, whisk in the cornstarch slurry.

5. 5

   Let the mixture return to a full boil to ensure the cornstarch is fully activated and the liquid has thickened.

6. 6

   Remove the pot from the heat. Stir in the sugar and lemon juice.

7. 7

   Allow the thickened juice mixture to cool completely before proceeding.

8. 8

   Once cooled, pour the thickened liquid over the reserved peaches and toss gently to combine.

9. 9

   Pour the peach filling into a pre-blind-baked pie crust.

10. 10

    Top the filling evenly with the streusel crumble.

11. 11

    Bake the pie until the streusel topping is golden brown and crunchy. Since the crust and filling are already cooked, this will be a relatively quick bake.

Notes

Using fruit packed in 100% juice allows for better control over the sweetness compared to heavy syrup. Precooking the filling without the peaches prevents the already-soft canned fruit from breaking down further during the baking process. Adding sugar and lemon juice after the cornstarch has thickened ensures the starch reaches its full thickening potential without interference.

Nutrition per serving

• pie
• dessert
• baking
• canned fruit
• peaches
• vegetarian
• fruit pie