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This Peach Pie with Canned Peaches recipe is the easiest dessert you’ll ever make! Sweet canned peaches are baked in a flaky, buttery crust that tastes like heaven in every bite. And the best part? You don’t even need fresh peaches to make it! A combo of store bought pie crust and canned peaches make this pie quick, easy, and delicious. Serve with a scoop of vanilla ice cream for extra coziness!
If you love this recipe, check out my Peach Cobbler Pound Cake and Dutch Apple Pie with Caramel for even more amazing pie recipes!
Peach pie is one of those desserts that never goes out of style. The filling is juicy and jammy, with just the right amount of spice to make it taste like the holidays, even if it’s the middle of summer.
And guess what? Using canned peaches means you can enjoy this easy peach pie recipe any time of year without waiting for peach season.
It’s the kind of pie that looks impressive on the table but is surprisingly simple to make. We use premade pie dough (major time saving hack!), canned peaches, and sprinkle a little sugar on top of the crust for a nice crunch.
The buttery, flaky crust pairs perfectly with the tender peaches, making every bite feel like a piece of heaven.
Enjoy with a scoop of ice cream or just as it is, it’s guaranteed to disappear fast. So if you love an easy dessert, this one is for you!
Table of contents
Why You’ll Love This Recipe
- Easy to make! No blind baking or dealing with rolling out dough. This is a quick way to get a delicious dessert on the table with minimal effort!
- Versatile! If you want to use a premade pie crust, you can. Prefer a homemade crust for a full on homemade peach pie, I’ve got instructions on how to do that, too!
- This fruit pie recipe only calls for pantry staple ingredients and is in the oven in under 30 mins!
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Canned Peaches In Peach Juice are perfect when it’s not peach season so that you can make peach pie year round! They’re juicy, sweet, and reliable and I really appreciate that. Buy canned peaches in peach juice – avoid buying the canned peaches in heavy syrup. It makes the peach filling too sweet and the peaches will become too soft while baking.
- Sugar balances the tartness and enhances the natural sweetness of the peaches. It also helps pull excess liquids out of the peaches to prevent them from being watery.
- Brown Sugar adds a touch of caramel flavor to the filling, mimicking that fresh peach pie flavor.
- Cornstarch thickens the peach filling so that it sets and isn’t overly runny when sliced.
- Cinnamon, Nutmeg, and Ground Ginger are the warm spices that give the pie that cozy holiday flavor.
- Lemon Juice brightens up the filling and keeps it from being overly sweet.
- Vanilla Extract adds a hint of richness to the peach filling and makes this such a delicious peach pie.
- Store Bought Pie Crust is still buttery and flaky but it saves SO much time.
Substitutions and Variations
If you prefer, make a homemade pie crust instead! Use the pie crust recipe from my Maple Apple Pie and add in the canned peach pie filling and bake.
Do not use canned peaches in heavy syrup! It makes the peach filling too sweet and the peaches will become too soft while baking.
Use a graham cracker crust instead
If you don’t have cornstarch, use flour or Instant ClearJel. Both of these are great thickeners and will allow the peach mixture to set properly while baking.
How To Make Peach Pie with Canned Peaches
Step 1: Preheat your oven to 425 degrees F. Drain the canned peaches well, then pat dry with a paper towel. Toss them in a bowl with both sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Mix until everything is coated.
Step 2: Gently press one of the pie crusts into a 9-inch pie pan. Polk holes into the sides and bottom crust with a fork, then brush the crust with an egg white. This prevents a soggy crust.
Step 3: Pour the peach filling into the crust and spread it evenly. Cut butter into small cubes and place on top of the filling.
Step 4: Place the second crust on top, crimp the edges of the crust to seal, and cut a few slits in the center to let steam escape. (Or go fancy and make a lattice top!)
- Step 5: In a separate bowl, whisk together the egg yolk and 1 tablespoon of water in a small bowl to make the egg wash, then brush on the top of the pie crust. Sprinkle with sugar for crunch, optional. Bake on the middle rack for 15 minutes, then reduce the temperature to 350 degrees F and continue to bake for 35-40 minutes, until the crust is golden and the filling is bubbling.
Let It Chill
- Let it cool for at least an hour before, then place into the refrigerator to set for at least 2 hours before slicing.
Pro Baking Tips
- Thaw pie crust before using! You want the dough to be cold but definitely not frozen. It will crack when you try to use it.
- Drain the peaches really well. Too much liquid will make the filling soupy, so let the peaches sit in a strainer for a few minutes before mixing them with the sugar and spices.
- Pat the peaches dry. If they feel especially wet, dab them with a paper towel, this helps the filling thicken properly in the oven.
- Balance the sweetness. Since canned peaches are already sweetened, taste your filling before baking. You may want to reduce the sugar slightly if your peaches are packed in syrup.
- Let the pie cool before slicing. As tempting as it is to cut in right away, the filling needs at least an hour to set so you get neat, jammy slices instead of a runny mess.
Recipe FAQs
No, I don’t recommend using canned peaches in syrup as the peaches will become mushy while baking and won’t set properly.
Yes, this is crucial to getting the peach filling to set while baking. Drain off as much liquid as possible, then use a paper towel to pay dry.
Yes! Thaw the peaches first, pat them dry, then proceed with the recipe.
Store leftover peach pie in an airtight container or covered with plastic wrap for up to 2-3 days or in the refrigerator for up to 5 days.
Nope! No need to blind bake this recipe!
By draining off as much of the juices as possible.
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Peach Pie with Canned Peach Filling
Equipment
- 9-inch pie pan
Ingredients
- 2 Store Bought Refrigerated Pie Crusts
Peach Pie Filling
- 2 14.5 oz Peach Slices in Juice, (do not use peaches in syrup)
- 3/4 cup Brown Sugar
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 1/3 cup Cornstarch, (or 1/2 cup flour)
- 2 tbsp Salted Butter, (cold and cut into small cubes)
- Pinch Kosher Salt
- 1 Egg, (egg yolk and egg white divided)
- 2 tsp Coarse Sugar, (optional)
Instructions
- Preheat your oven to 425 degrees F. Drain the canned peaches well, then pat dry with a paper towel. Toss them in a bowl with both brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch. Mix until everything is coated.
- Gently press one of the pie crusts into a 9-inch pie pan. Polk holes into the sides and bottom crust with a fork, then brush the inside of the crust with an egg white. This prevents a soggy crust.
- Pour the peach filling into the crust and spread it evenly. Cut butter into small cubes and place on top of the filling.
- Place the second crust on top, crimp the edges of the crust to seal, and cut a few slits in the center to let steam escape. (Or go fancy and make a lattice top!)
- In a separate bowl, whisk together the egg yolk and 1 tablespoon of water in a small bowl to make the egg wash, then brush on the top of the pie crust. Sprinkle with sugar for crunch, optional.
- Bake on the middle rack of the oven for 15 minutes, then reduce the temperature to 350 degrees F and continue to bake for 35-40 minutes, until the crust is golden and the filling is bubbling.
- Let it cool for at least an hour, then place into the refrigerator to set for at least 2 hours before slicing.
Notes
- Thaw pie crust before using! You want the dough to be cold but definitely not frozen. It will crack when you try to use it.
- Drain the peaches really well. Too much liquid will make the filling soupy, so let the peaches sit in a strainer for a few minutes before mixing them with the sugar and spices.
- Pat the peaches dry. If they feel especially wet, dab them with a paper towel, this helps the filling thicken properly in the oven.
- Balance the sweetness. Since canned peaches are already sweetened, taste your filling before baking. You may want to reduce the sugar slightly if your peaches are packed in syrup.
- Let the pie cool before slicing. As tempting as it is to cut in right away, the filling needs at least an hour to set so you get neat, jammy slices instead of a runny mess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is fantastic and easier…especially when fresh peaches are out of season. Thank you
I made this recipe last week and it was divine! I followed every suggestion, and the pie was exactly the right consistency. The only change I made was to reduce the amount of brown sugar. Unfortunately, I missed the 9″ pie pan and used a 10″ Pyrex glass pie pan so the pie was done sooner than expected. I will use the 9″ pie pan next time. The egg white wash on the bottom was something I needed to know as my pies usually had a soggy bottom crust and this crust was not soggy!
Thank you so much Kathy, I’m SO happy that it was a hit!
The pie came out great! I followed all Britney’s suggestions and hints but I reduced the brown sugar. I missed the 9″ pie pan and used a 10″ pyrex glass pie pan. I will make this again using a 9″ pie pan. Also, since I used a larger pie pan it was done sooner than expected. I live in Vermont and peaches are shipped unripe and when they ripen they are mealy. This recipe is divine!