All of the ingredients I used are pictured...
1 or 2 cans peach pie filling
1 can peach slices, optional
Cinnamon, to taste
Sugar, to taste
Pillsbury Pie Crusts
You can find this pie crust in the refrigerated canned biscuit aisle of your grocery store in the U.S. Not sure about other countries though.
Take the pie crusts out of the box and let sit for 15 minutes. Then roll it out as pictured above: Sprinkle some flour on your surface first, unroll your pie crust on top, add another sprinkle of flour on top of the crust, flour your rolling pin, and roll the dough out, stretching it another inch or so on all sides. It won't be big enough if you don't roll it out like this. Trust me. Transfer the pie crust to your pie plate by rolling it loosely around your rolling pin. See picture demonstrating this two pictures below. This will keep your crust from tearing while transferring it over. It nearly always tears if you do it by hand.
Pour your pie filling into a bowl. Drain the canned peaches and add to the bowl. (I cut mine into small chunks.) Taste it and see if it's sweet enough for your liking. I didn't add sugar to mine, but you can add 2 Tbsp at a time and stir until it's a sweet as you like it. Pour it into your pie crust. Sprinkle with Cinnamon, if using. We like a lot of cinnamon.
Roll out your second pie crust as before and place it over the top of the filling as demonstrated above.
You now have two layers of crust on the edges of your pie. Tuck them under as shown above. This will give you a nice thick crust which makes it easier to flute.
I am not the world's best pie fluter, but at least I try. You can just go around the edges pressing the dough with a fork instead of making a ruffled edge like I did above. (Do a search on YouTube for "how to flute a pie" if you don't know how to do this. They have great instructions.) Make tiny slices in your top pie crust by sticking a knife into the crust all over the pie.
Sprinkle a Tablespoon or so of sugar on top of the pie...
Sprinkle on some cinnamon, if you desire. I desire. Bake at 425 degrees F for 40-45 minutes. After 15 minutes in the oven, I added foil around the edges to keep it from burning.
Voila! Peach Pie!
The whole process took 15 minutes, at most, before baking.
It definitely looks a little "rustic" and home-made, and the smell of a pie baking in the oven is so homey. You will get lots of "oohs" and "ahs" from your family when they see it sitting on the counter waiting for them to dig in.
It's good warm with vanilla ice cream, but I like room-temperature, straight-up peach pie best. Cover and store at room temperature (if you have any left).
Guess what I'm having with my Three O'Clock Coffee today?