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Canned Peach Pie

This mouthwatering canned peach pie combines juicy sweet peaches with a flaky, buttery pie crust. The pie is baked to golden perfection, and everyone will be grabbing a second slice. Since this is an easy peach pie with canned peaches, you can make it all year round!

canned peach pie

Peach Pie with canned peaches

This canned peach pie is the jam! It’s easy and delicious, and there’s no need to peel any peaches. Canned peaches have such great flavor in this pie! They are a great choice when fresh fruit isn’t in season and make an excellent year-round option.

The pie basically consists of 3 parts: You got the pie shell, the juicy peach filling, and a lovely lattice crust, which is technically optional. If you leave off the lattice crust, it gets even easier, but I just LOVE the extra pie crust, so I really wouldn’t skip it if I were you.

I also tested this recipe with fresh and frozen peach, so you can’t go wrong with this easy peach pie recipe.

We love fruit desserts like our cherry crumble, apple crumble, and frozen blueberry pie. Be sure to check them out after this recipe!

canned peach pie ingredients

Ingredients

Simple yet delicious ingredients make canned peach pie unforgettable. Check out the recipe card below for exact ingredient quantities.

  • Pie crust: Either a homemade or store-bought pie crust will do. I highly recommend my favorite 3-ingredient pie crust for this recipe.
  • Canned peaches: Peach halves, slices, or chunks are all fine. I like to use homemade canned peaches, but you can also use your favorite store-bought brand.
  • Sugar sweetens the filling. Since canned peaches are usually sweetened, we only need a little.
  • Cornstarch: I prefer cornstarch over flour to thicken the pie filling because it has more thickening power.
  • Cinnamon: Ground cinnamon adds warmth to the filling.
  • Vanilla extract adds complexity and complements the peaches well.
  • Lemon juice + zest not only brighten the peach flavor. They also contain pectin, a natural thickening agent, which aids in thickening the filling. Don’t leave these out.
  • Egg wash: To give the crust a gorgeous golden-brown color, brush your pie with an egg wash. To make it, mix an egg with a tablespoon of milk and sprinkle with brown sugar.
peach pie using canned peaches

How to make canned peach pie

My step-by-step instructions walk you through the whole process of making peach pie with canned peaches. Just stick with them, and you’ll be pleasantly surprised how easy this peach pie recipe comes together.

Step 1: Preheat oven

Preheat your oven to 400°F / 200°C / gas mark 6.

Step 2: Prep pie crust

Prepare the bottom crust by placing the bottom crust into a deep-dish 9-in / 23 cm pie plate. Don’t crimp or flute the edges for now. Brush the bottom with a little egg white to protect the dough from becoming soggy later. Set aside.

Step 3: Mix peach filling

Combine the peaches, sugar, cornstarch, vanilla extract, cinnamon, lemon juice, and lemon zest in a large mixing bowl. Gently stir so that all of the peaches are coated with the sugar-cornstarch mixture.

Step 4: Fill crust

Pour the peach pie filling into the prepared bottom crust.

Step 5: Create lattice top

Use the other pie crust to arrange a lattice topping on top of the pie. Use a pastry wheel to cut the rolled-out crust into strips. Then thread the strips together, going over and under, to create the pattern. Trim the strips as needed once the lattice is on the pie. Finally, use the bottom crust edges to seal the lattice. Press the edges with the tines of a fork or flute/crimp as desired.

Step 6: Egg wash

Mix the egg and milk until smooth. Then lightly brush over the lattice crust and sprinkle with brown sugar.

Step 7: Bake pie

Bake the pie for 20 minutes at 400°F / 200°C / gas mark 6. Then reduce the heat to 350°F / 180° / gas mark 4 and continue baking the pie for an additional 25 to 35 minutes. You want the crust to brown and the filling bubbling through the lattice to be sure the cornstarch has been activated.

Tip: If the edges of the crust brown too quickly, cover the pie with a pie shield or strips of aluminum foil halfway through baking.

Step 8: Cool & chill

Remove the canned peach pie from the oven and let cool at room temperature for the filling to thicken, for at least 4 hours. The longer the pie sits, the thicker the fruit filling will be. Refrigerate the pie until ready to serve.

Step 9: Serve

Cut the pie into slices and serve with ice cream, whipped cream, or caramel sauce. You can eat peach pie cold, at room temperature, or warm. Enjoy!

How do I know when my peach pie is done?

This is the trickiest part about fruit pies because peaches can be more or less juicy and soft, depending on the canning method.

You can tell the pie is done when the top crust looks golden brown, and you see the juices bubbling through. Bubbles indicate that the cornstarch has been activated and the filling will thicken.

peach pie recipe canned peaches

Tips for success

When you have these handy tips and tricks up your sleeve, perfect canned peach pie is just around the corner. Check them out!

  • Drain the peaches well: Canned peaches come with a lot of liquid and draining is important to remove that excess liquid. Otherwise, your pie might end up mushy or runny.
  • Double crust: If you don’t want to create a lattice, simply cover your pie with another layer of crust. Pinch and crimp the edges together, then cut six 1-in slits for venting. The slits allow steam to release.
  • Egg wash: Remember to brush on the egg wash to create a beautifully browned pie crust. This also helps the brown sugar stay in place.
  • Pie shield: If you think the crust is getting too brown during the baking process, place a pie shield on your pie after 20 minutes. Alternately, loosely tent the pie with aluminum foil.
  • Let pie cool completely: The canned peach pie filling will be too thin and runny if you serve the pie before it fully cools. It thickens and sets as the pie cools. Unless you want to eat the pie warm, refrigerate it.
easy peach pie with canned peaches

Variations

Change the canned peach pie and play with different flavor notes. Here are a few things you can try:

  • Almond extract: 1/2 teaspoon almond extract transforms the pie from delicious to the absolute best peach pie. Once you have peach pie with almond extract, you’ll never go back to regular pie.
  • Ginger: The warm taste of ginger makes an incredible addition to peach pie. Add 1/2 to 1 teaspoon of ground ginger.
  • Bourbon: A splash of bourbon infuses this canned peach pie filling with warmth and an oaky aroma. Add 2 to 3 tablespoons to the filling. Although most of the alcohol evaporates during baking, I’d reserve bourbon peach pie for adults.
  • Crumble topping: If you’d rather not deal with a pie crust on top, make a streusel topping instead! It’s quick, simple, and delicious. In a medium mixing bowl, stir together 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/3 cup melted butter until thick clumps form. Sprinkle the crumbs over the peaches and bake the pie as directed.
recipe for peach pie using canned peaches

Serving suggestions

Popular topping choices for peach pie are sweetened whipped cream and ice cream. For ice cream, we usually have vanilla or vanilla bean as staples in our freezer. A scoop of vanilla ice cream perfectly compliments the buttery crust and peach flavors.

And to make homemade whipped cream, pour 1 cup chilled heavy cream into a cold mixing bowl and add 1/4 cup powdered (confectioners’/icing) sugar. Using a hand mixer, whip until stiff peaks form. Feel free to add a splash of vanilla extract or 1/2 teaspoon ground cinnamon.

peach pie from canned peaches

Storage instructions

How to store canned peach pie

Store leftover peach pie well covered and refrigerated and enjoy it within 4 to 5 days. If you’d like to rewarm it, heat a slice in the microwave for 15 to 20 seconds.

Can you freeze canned peach pie?

No, I don’t recommend freezing this pie once it’s baked. Freezing will cause the canned peach pie filling to weep (release liquid) when thawed.

Making canned peach pie ahead of time

You can prepare this canned peach pie 1 day in advance, but I wouldn’t go any further than that. Assemble and bake the pie as described in the recipe. Then allow it to cool completely. Wrap the cooled pie tightly in plastic wrap and keep in the refrigerator until ready to serve

canned peach pie recipe

Canned Peach Pie Recipe

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 3 hours
Total Time: 4 hours

This mouthwatering canned peach pie combines juicy sweet peaches with a flaky, buttery pie crust. The pie is baked to golden perfection, and everyone will be grabbing a second slice. Since this is an easy peach pie with canned peaches, you can make it all year round!

Ingredients

  • 2 refrigerated pie crusts (1 bottom + 1 top crust)
  • 4 1/2 cups / 700 g / 24 oz canned peaches, drained, sliced or cubed
  • 3/4 cup / 150 g / 5.3 oz granulated (white) sugar
  • 1/3 cup / 40 g / 1.4 oz cornstarch
  • 1 tsp vanilla extract
  • 1/2 tbsp ground cinnamon
  • 1 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 1 large egg, set 2 tbsp egg white aside
  • 1 tbsp milk
  • 1 tbsp brown sugar

Instructions

  1. Preheat oven. Preheat your oven to 400°F / 200°C / gas mark 6.
  2. Prep pie crust. Prepare the bottom crust by placing the bottom crust into a deep-dish 9-in / 23 cm pie plate. Don't crimp or flute the edges for now. Brush the bottom with a little egg white to protect the dough from becoming soggy later. Set aside.
  3. Mix peach filling. Combine the peaches, sugar, cornstarch, vanilla extract, cinnamon, lemon juice, and lemon zest in a large mixing bowl. Gently stir so that all of the peaches are coated with the sugar-cornstarch mixture.
  4. Fill crust. Pour the peach pie filling into the prepared bottom crust.
  5. Create lattice top. Use the other pie crust to arrange a lattice topping on top of the pie. Use a pastry wheel to cut the rolled-out crust into strips. Then thread the strips together, going over and under, to create the pattern. Trim the strips as needed once the lattice is on the pie. Finally, use the bottom crust edges to seal the lattice. Press the edges with the tines of a fork or flute/crimp as desired.
  6. Egg wash. Mix the egg and milk until smooth. Then lightly brush over the lattice crust and sprinkle with brown sugar.
  7. Bake pie. Bake the pie for 20 minutes at 400°F / 200°C / gas mark 6. Then reduce the heat to 350°F / 180° / gas mark 4 and continue baking the pie for an additional 25 to 35 minutes. You want the crust to brown and the filling bubbling through the lattice to be sure the cornstarch has been activated.
    Tip: If the edges of the crust brown too quickly, cover the pie with a pie shield or strips of aluminum foil halfway through baking.
  8. Cool & chill. Remove the canned peach pie from the oven and let cool at room temperature for the filling to thicken, for at least 4 hours. The longer the pie sits, the thicker the fruit filling will be. Refrigerate the pie until ready to serve.
  9. Serve. Cut the pie into slices and serve with ice cream, whipped cream, or caramel sauce. You can eat peach pie cold, at room temperature, or warm. Enjoy!
  10. Store. Store leftovers well covered and refrigerated and enjoy it within 4 to 5 days. If you'd like to rewarm it, heat a slice in the microwave for 15 to 20 seconds.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 161mgCarbohydrates: 31gFiber: 2gSugar: 10gProtein: 3g

FAQ

Can you make peach pie with canned peaches?

Yes, you can make the most delicious peach pie with canned peaches! Using canned peaches cuts down on the prep time as you won’t have to deal with peeling and cutting your fruit. It also allows you to enjoy this delicious pie year-round. I call that a win-win!

Canned peaches are processed when they are at their prime. A study found that canned peaches are just as nutritious as fresh peaches, and pack even more vitamin C and folate than fresh. Amazing, right?

Still, there are a couple of things to consider when making peach pie with canned fruit. To guarantee you get the perfect peach pie, my easy peach pie recipe with canned peaches accounts for all these concerns.

  • Liquid: Canned peaches are blanched in sugar and water or juice to preserve them and then canned with the cooking liquid. You need to drain the peaches to remove the liquid, so the filling isn’t watery.
  • Sweetness: As just mentioned, canned peaches are sweetened, meaning you want to cut back on the sugar, or your pie might end up overly sweet.
  • Texture: Canned peaches sometimes have a softer texture than firm, fresh peaches because they are blanched (cooked for a short time). To avoid ending up with a mushy, overcooked filling, watch the baking time.
peach pie made with canned peaches

How can I prevent the crust from getting soggy?

A soggy pie crust won’t be a problem if you eat the pie crust within 1 to 2 days. But if you want to protect it against sogginess, I recommend the egg white trick. My grandma was an avid pie baker and taught me this trick.

The egg white seals the pie crust and creates a barrier, protecting the bottom crust from becoming soggy. I always do this when baking fruit pie, and it never fails me. Here is what to do:

  1. Line your pie dish with the crust and place it in the refrigerator to chill for 20 minutes.
  2. After 20 minutes, brush the entire pie shell with egg white, especially the base and sides.
  3. Fill and bake the pie as indicated in the recipe.

Can I use a thickener other than cornstarch?

Yes, arrowroot powder is an excellent substitute for cornstarch in this peach pie recipe with canned peaches. You could possibly even use all-purpose flour to thicken the filling, but you’d have to use more, and the filling won’t set as well.

easy peach pie

Can I make this pie with fresh peaches?

Yes, the beauty of this easy peach pie recipe is that you can make it with canned, fresh, and frozen peaches. Let’s talk about it some more!

Peaches come in all different varieties, colors, and flavors. They are usually labeled as freestone or clingstone, which refers to how flesh sticks to the pit. I find yellow or golden freestone peaches best for peach pie, as they create a beautiful golden color and come away easily from the pit.

Taste of Home has a detailed guide on how to prepare peaches for pies and desserts. It has step-by-step pictures, which I find helpful.

And what about frozen peaches?

Yes, you can make this peach pie with unsweetened frozen peaches, too. If using frozen fruit, thaw them first – otherwise, the pie filling will be too runny. Then chop and blot them to remove any excess moisture.

Blotting means you place your chopped peaches into a bowl and press a paper towel against the fruit to soak up moisture. You want to repeat this step a couple of times.

easy peach pie recipe with canned peaches

More easy pie recipes

If you loved making this canned peach pie, then I have a few more recipes to try! Homemade pies are the best and great for any occasion!

Debbie T.

Wednesday 3rd of May 2023

Can I make this with a streusel topping instead? If so, should I change anything else? Thanks so much--I have home canned peaches just waiting to be used in your recipe!

Cyna | Country Hill Cottage

Wednesday 3rd of May 2023

Hi Debbie! Yes, you can make this pie with a streusel topping. No changes are necessary. To ensure your streusel don't burn, bake the pie without the streusel at 400°F for 20 minutes. Take it out of the oven and top with the streusel. Then bake for another 30 to 35 minutes at 350°F. Happy baking!

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