Peach pie with canned peaches is the shortcut every home baker needs in their back pocket.
No peeling, no pitting, and no waiting around for peach season to roll back around.
Just tender, juicy peaches wrapped in a flaky golden crust, ready whenever the craving hits.
I started making this version a few winters ago when I wanted peach pie for a holiday dessert table and fresh peaches were nowhere to be found at my grocery store.
One bite in, and nobody at the table even asked if it was made with canned fruit. That is exactly the point of this recipe, it tastes like the real deal, minus all the extra work.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
This peach pie filling comes together in one bowl, so if you already have a batch on hand, you can skip straight to assembling the crust.
Why You’ll Love This Peach Pie with Canned Peaches
This recipe takes all the guesswork out of pie night. Canned peaches are consistently sweet and tender, so you get the same great result every single time.
It also means you can make this pie in the dead of winter, on a random Tuesday, or the night before a holiday when you forgot dessert.
Nobody will guess the peaches came from a can once it is baked and bubbling.
- Ready with pantry staple canned peaches, no fresh fruit prep required
- Comes together in one bowl for the filling
- Works with store bought or homemade pie crust
- Bakes up with a golden, flaky crust every time
- Freezer friendly, so you can make it ahead for busy weeks
- A nostalgic, old fashioned flavor that tastes like a family recipe
Another favorite for peach season cravings: Blueberry Peach Crumble Recipe.
Ingredients
Most of what you need for this pie is already sitting in your pantry, with canned peaches doing all the heavy lifting.
- 2 (15 ounce) cans sliced peaches in juice or light syrup, drained well
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package refrigerated pie crust (2 crusts), or homemade double pie crust
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- 1 tablespoon turbinado sugar, for topping
This mix of warm spices is very similar to what goes into my Peach Crumble Pie Recipe, just with a full top crust instead of a streusel topping.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that make rolling and baking easier.
- 9 inch pie dish
- 2 large mixing bowls
- Pastry brush
- rolling pin (if using homemade dough)
- Baking sheet, to catch any drips
- Cooling rack
- Sharp knife, for venting the top crust
If you love baking with canned fruit, my Peach Crumble Recipe uses many of these same tools.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on what has genuinely made the process easier in my own kitchen.
1. USA Pan Nonstick 9-Inch Pie Pan
This pan heats evenly so the bottom crust actually bakes through instead of turning out soggy or pale.
The nonstick coating also makes getting that first slice out in one clean piece so much easier.
2. OXO Good Grips Wooden Rolling Pin
If you are rolling out homemade dough, a rolling pin with a comfortable grip makes a real difference in getting an even thickness.
Even edges bake more consistently and crimp more neatly.
3. Nielsen-Massey Pure Vanilla Extract
A good quality vanilla extract rounds out the peach flavor without tasting artificial or overly sweet.
I keep a bottle of this one on hand for pretty much every dessert I bake.
4. Sugar in the Raw Turbinado Sugar
Sprinkling this over the egg washed crust right before baking gives you that bakery style sparkle and a little bit of crunch on every slice.
It is a small step that makes a big visual difference.
This one bakes up with a similar golden top to my Bisquick Peach Cobbler Recipe, so if crumbly toppings are more your style, that one is worth a try too.
Step-by-Step Instructions: How to Make Peach Pie with Canned Peaches
1. Prep the peaches and preheat the oven
- Preheat your oven to 400 degrees Fahrenheit.
- Open the cans of sliced peaches and drain them thoroughly in a colander, pressing gently to release extra liquid.
- Pat the peaches dry with paper towels. This step matters, since extra moisture is the number one cause of a runny pie filling.
- If the peach slices are very large, cut them into smaller, bite sized pieces so the filling holds together well when sliced.
2. Make the peach filling
- In a large mixing bowl, combine the drained peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
- Stir in the vanilla extract.
- Gently fold everything together with a spatula until every peach slice is evenly coated in the sugar and spice mixture.
- Let the filling sit for 10 minutes so the cornstarch can start to draw out and thicken any remaining juices.
3. Prepare the bottom crust
- Lightly flour your work surface and unroll one pie crust.
- Transfer it to your 9 inch pie dish, gently pressing it into the bottom and up the sides without stretching the dough.
- Trim any excess overhang to about half an inch past the edge of the dish.
4. Fill the pie
- Pour the peach filling into the prepared bottom crust, spreading it into an even layer.
- Scatter the small pieces of butter evenly over the top of the filling. This adds richness and helps the filling turn glossy as it bakes.
5. Add the top crust
- Unroll the second pie crust and lay it over the filling, or cut it into strips for a lattice top if you prefer.
- Trim the edges to match the bottom crust, then fold the excess dough under itself and crimp all the way around using your fingers or a fork.
- Cut 4 to 5 small slits in the top crust to let steam escape while baking.
6. Add the egg wash and bake
- Whisk the egg with the milk or water, then brush it evenly over the entire top crust.
- Sprinkle the turbinado sugar over the egg wash for a sparkly, crisp finish.
- Place the pie on a baking sheet to catch any drips, then bake for 45 to 55 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
- If the edges start browning too quickly, loosely tent the pie with foil for the last 15 to 20 minutes.
7. Cool before slicing
- Remove the pie from the oven and set it on a cooling rack.
- Let the pie cool for at least 3 hours before slicing. This resting time allows the filling to fully set, so your slices hold together instead of spilling out.
The same egg wash and vented crust technique shows up in my Peach Cobbler with Canned Peaches, in case you want to compare notes.
Tips for The Best Peach Pie with Canned Peaches
A few small details make the difference between a good pie and a great one.
- Drain and pat the peaches dry thoroughly, this is the single biggest factor in avoiding a soggy or runny filling
- Chill your pie dough for 15 minutes before rolling if it feels soft or sticky
- Avoid peaches packed in heavy syrup, since they add too much extra sweetness and moisture
- Let the pie fully cool before cutting, even though it is tempting to slice it warm
- Place a baking sheet underneath the pie dish to catch any bubbling filling and keep your oven clean
- Brush the egg wash all the way to the edges for even browning on the crimped crust
You might also enjoy: Peach Cobbler Recipe
Serving Suggestions
This pie is rich and lightly spiced, so it pairs beautifully with something cool and creamy on the side.
A warm slice with a scoop of something cold is the classic combination for a reason. It also works well alongside coffee for an afternoon treat.
- A scoop of vanilla ice cream
- A dollop of fresh whipped cream
- A drizzle of warm caramel sauce
- A cup of coffee or spiced chai
- A handful of toasted pecans sprinkled on top
Read Also: Peach Crisp with Frozen Peaches
Variations of Peach Pie with Canned Peaches
Once you have the base recipe down, it is easy to switch things up depending on what you are in the mood for.
- Add a streusel topping instead of a top crust for a peach crumble pie style dessert
- Stir in a handful of fresh blueberries or raspberries for a mixed fruit pie
- Swap the ground nutmeg for a pinch of ground ginger for a warmer, spicier filling
- Use a lattice top crust for a more decorative presentation
- Add a splash of bourbon or amaretto to the filling for a grown up twist
- Mix in a tablespoon of peach preserves for an extra boost of peach flavor
This pairs beautifully with my peach crisp with canned peaches if you want two ways to use up an extra can of peaches from the pantry.
Storage and Reheating
This pie stores well, which makes it a great make ahead dessert for gatherings.
- Store leftover pie loosely covered at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer storage
- Freeze the baked pie, wrapped tightly, for up to 3 months
- Thaw overnight in the refrigerator before serving
- Reheat individual slices in the oven at 300 degrees Fahrenheit for 10 minutes to re crisp the crust
- Avoid microwaving if possible, since it can make the crust soft and chewy
The same freezing method works well for my Peach Crisp Recipe, so you can stock your freezer with more than one peach dessert at a time.
Nutritional Facts
These values are estimates for one slice, based on a pie cut into 8 servings, and will vary depending on the exact ingredients used.
- Calories: approximately 320 per slice
- Total Fat: 12 grams
- Saturated Fat: 6 grams
- Cholesterol: 30 milligrams
- Sodium: 210 milligrams
- Total Carbohydrates: 50 grams
- Dietary Fiber: 2 grams
- Sugars: 30 grams
- Protein: 3 grams
For a lighter option, try: Peach Muffins with Streusel Topping
Health Benefits of Key Ingredients
While this is a dessert, a few of the ingredients bring some genuine nutritional value to the table.
Peaches contribute vitamins and fiber, while the warm spices add a little more than just flavor.
- Peaches provide vitamin C, vitamin A, and dietary fiber
- Cinnamon has natural anti-inflammatory properties and may help support healthy blood sugar levels
- Lemon juice adds a boost of vitamin C and helps balance the sweetness of the filling
- Eggs used in the wash provide a small amount of protein and healthy fats
- Nutmeg contains antioxidants that may support digestion in small amounts
I learned a lot about baking with pantry peaches while developing my Peach Bread Recipe, which uses many of the same nutritional building blocks.
FAQs About Peach Pie with Canned Peaches
1. Can I use fresh peaches instead of canned?
Yes, fresh peaches work well in this recipe when they are in season.
Peel and slice about 6 cups of fresh peaches, and add an extra tablespoon of cornstarch since fresh peaches tend to release more liquid than canned ones.
2. Why is my peach pie filling runny?
A runny filling usually means the peaches were not drained and dried well enough before mixing, or the pie was sliced before it had time to fully cool.
Letting the pie rest for a full 3 hours allows the cornstarch to finish setting the filling.
3. Can I make this pie ahead of time?
Absolutely, this pie can be baked a day in advance and stored at room temperature or in the fridge.
You can also freeze the unbaked assembled pie and bake it straight from frozen, adding extra time in the oven.
4. Do I need to use a top crust?
No, a top crust is traditional, but you can easily swap it for a streusel topping or a lattice design if you prefer.
Any of these options will taste delicious with this peach filling.
5. What is the best way to prevent a soggy bottom crust?
Draining and drying the canned peaches thoroughly is the most important step.
Baking the pie on the lower oven rack and using a metal or glass pie dish also helps the bottom crust bake through fully.
Peach Pie with Canned Peaches
Ingredients
- 2 15 ounce cans sliced peaches in juice or light syrup drained well
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter cut into small pieces
- 1 package refrigerated pie crust (2 crusts) or homemade double pie crust
- 1 large egg beaten (for egg wash)
- 1 tablespoon milk or water for egg wash
- 1 tablespoon turbinado sugar for topping
Equipment
- 9-inch pie dish
- 2 large mixing bowls
- Pastry brush
- Rolling Pin Only if using homemade dough
- Baking sheet To catch any drips
- Cooling rack
- Sharp knife For venting the top crust
- Colander
Method
- Preheat oven to 400°F. Drain canned peaches thoroughly in a colander, pressing gently to release extra liquid. Pat dry with paper towels. Cut large slices into bite-sized pieces.
- In a large bowl, combine drained peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Fold gently to coat evenly. Let sit for 10 minutes to thicken juices.
- Lightly flour work surface and unroll one pie crust. Transfer to 9-inch pie dish, pressing into bottom and sides without stretching. Trim excess overhang to about ½ inch past edge.
- Pour peach filling into crust and spread evenly. Scatter butter pieces over filling.
- Unroll second crust over filling (or cut into strips for lattice). Trim edges to match bottom, fold excess under, and crimp edges. Cut 4-5 slits in top crust for steam vents.
- Whisk egg with milk or water and brush over top crust. Sprinkle with turbinado sugar. Place pie on baking sheet and bake 45-55 minutes until golden and bubbling. Tent edges with foil if browning too quickly.
- Cool pie on rack for at least 3 hours before slicing to allow filling to set.
Nutrition
Notes
- Drain and pat the peaches dry thoroughly—this is the single biggest factor in avoiding a soggy or runny filling.
- Chill your pie dough for 15 minutes before rolling if it feels soft or sticky.
- Avoid peaches packed in heavy syrup, since they add too much extra sweetness and moisture.
- Let the pie fully cool before cutting, even though it is tempting to slice it warm.
- Place a baking sheet underneath the pie dish to catch any bubbling filling and keep your oven clean.
- Brush the egg wash all the way to the edges for even browning on the crimped crust.
- Store leftover pie loosely covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer storage, or freeze the baked pie tightly wrapped for up to 3 months.
- Reheat individual slices in the oven at 300°F for 10 minutes to re-crisp the crust—avoid microwaving.
- For a lattice top, cut the second crust into strips and weave before crimping the edges.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach pie with canned peaches proves that a truly comforting dessert does not need to be complicated or seasonal.
With a flaky crust and warm, spiced peach filling, it tastes like something that took all day, even though it comes together with just a bit of pantry prep.
Give this one a try the next time a peach pie craving hits, no matter what time of year it is.
I would love to hear how yours turns out, so leave a comment below or share a photo if you give this recipe a try.
Recommended:
- Strawberry Peach Galette Recipe
- Peach Pie Recipe
- Peach Cobbler with Cake Mix
- Peach Basil Spritzer
- Blueberry Crumble Pie Recipe
