The Easiest Peach Pie Canned Peaches Recipe You Will Ever Make

When fresh peaches aren’t in season, relying on high-quality canned peaches is a fantastic shortcut to a delicious homemade dessert. This simple recipe delivers all the comforting flavor of a classic peach pie without the hassle of peeling and pitting fresh fruit. Get ready to create a truly memorable, crowd-pleasing dessert with minimal effort.

Why You Will Love This Recipe

This recipe for Peach Pie Canned Peaches shines because of its simplicity and guaranteed delicious results. It eliminates the most time-consuming part of traditional peach pie making—preparing the fresh fruit. Instead, you get a perfectly sweet, slightly spiced peach filling nestled under a flaky crust every single time. It’s the perfect comfort dessert for weeknight treats or last-minute gatherings when time is of the essence.

Ingredients

• 1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade)
• 2 (15-ounce) cans sliced peaches in heavy syrup, drained (reserve about 1/4 cup of the syrup)
• 1/2 cup granulated sugar (adjust based on the sweetness of your canned peaches)
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice (fresh or bottled)
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for topping)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Place the bottom pie crust into a 9-inch pie plate.
2. In a medium bowl, gently combine the drained sliced peaches and the reserved 1/4 cup of syrup.
3. In a separate small bowl, whisk together the granulated sugar, cornstarch, cinnamon, and nutmeg until thoroughly combined and no lumps remain.
4. Pour the dry sugar mixture over the peaches and gently toss until the peaches are evenly coated with the thickening mixture. Stir in the lemon juice.
5. Pour the peach filling into the unbaked pie crust, spreading it evenly.
6. Dot the top of the filling with the small pieces of butter.
7. Place the top pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking.
8. For a golden finish, brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar, if using.
9. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges begin to brown too quickly, cover them loosely with aluminum foil.
10. Allow the pie to cool on a wire rack for at least 3 to 4 hours before slicing to allow the filling time to set completely.

Expert Tips / Pro Tips

To achieve the best possible Peach Pie Canned Peaches texture and flavor, keep these tips in mind:

• Drain Thoroughly but Save Syrup: While you want to remove excess liquid, saving a small amount of the heavy syrup allows you to control the final moisture content while adding concentrated peach flavor back into the filling mixture.
• Don’t Skip the Thickener: Cornstarch is essential here. Since canned peaches release moisture differently than fresh ones, ensuring you have the perfect ratio of sugar to starch prevents a runny filling.
• Use Quality Crust: Since the filling is simplified, invest in a high-quality pre-made crust or ensure your homemade crust is perfectly flaky.
• Cool Completely: Patience is key! If you slice the pie while warm, the filling will run out. Allow it to cool until barely warm or room temperature for clean, beautiful slices.

Variations & Substitutions

Feel free to customize this easy canned peach pie:

• Spice Level: Add 1/4 teaspoon of ground cardamom for a more exotic flavor profile, which pairs beautifully with peaches.
• Crunch Topping: Instead of a full top crust, use the bottom crust and create a crumble topping using flour, oats, brown sugar, and butter.
• Lighter Syrup: If you prefer less sweetness, swap the heavy syrup peaches for peaches packed in water or light syrup, and consider reducing the added granulated sugar by 1/4 cup.
• Almond Extract: Replace the lemon juice with 1/2 teaspoon of pure almond extract for a classic complement to peach flavor.

Serving Suggestions

This comforting pie tastes best when served slightly warm or at room temperature. Classic accompaniments include:

• A generous scoop of high-quality vanilla bean ice cream.
• A dollop of fresh, lightly sweetened whipped cream.
• A drizzle of caramel sauce to enhance the sweetness.
• Alongside a strong cup of black coffee or herbal tea.

Storage, Freezing & Reheating

Storage: Leftover Peach Pie Canned Peaches should be covered loosely with plastic wrap or foil and stored at room temperature for up to 2 days, or refrigerated for up to 4 days. Refrigeration can sometimes dull the crust texture, so room temperature storage is preferred if eating quickly.

Freezing: This pie freezes well. Once completely cooled, wrap the entire pie (or individual slices) tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: To restore the crust’s warmth and crispness, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid reheating in the microwave, as this softens the crust.

Nutrition Information

The following is an approximate nutritional estimate based on 8 servings. Specific values will vary depending on the brands of canned peaches, crust used, and exact sugar measurements.

FAQ

What is the best type of canned peaches to use for pie?

Sliced peaches packed in heavy syrup generally yield the best results because they are sweeter and the syrup helps create a thicker, richer filling when combined with the cornstarch. However, peaches in juice or light syrup can be substituted if you slightly increase the granulated sugar measurement.

Can I use frozen peaches instead of canned?

Yes, you can substitute frozen peaches. You may need to thaw them slightly and drain off a significant amount of liquid before using them. You might need to add a few extra minutes to the baking time, or slightly increase the cornstarch, as frozen fruit tends to release more water when cooked.

My pie filling is runny. What went wrong?

The most common reason for a runny filling is not using enough thickener (cornstarch) or not allowing the pie to cool sufficiently. Ensure the filling is bubbling gently when you remove it from the oven, and absolutely allow it to cool for 3-4 hours before cutting to let the starch fully set the liquid.

Peach Pie Canned Peaches

A classic, easy-to-make peach pie utilizing canned peaches for a consistently sweet and tender filling. Perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Crust

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Unsalted butter, cold and cubed
• 0.5 cup Ice water

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For the Filling

• 2 cans (29 oz each) Sliced peaches, drained Reserve 1/4 cup of the syrup
• 0.75 cup Granulated sugar Adjust slightly based on peach sweetness
• 1/4 cup Cornstarch
• 1 tablespoon Lemon juice Freshly squeezed
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Nutmeg Ground
• 1 tablespoon Unsalted butter Cut into small dots for topping
• 1 large Egg Beaten, for egg wash

Method

 

Instructions

1. Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
3. Prepare the Filling: Whisk together the sugar, cornstarch, and nutmeg in a large bowl. Add the drained canned peaches, reserved syrup (if using 1/4 cup of it), lemon juice, and vanilla extract. Gently toss until the peaches are evenly coated.
4. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough and carefully place it in a 9-inch pie dish. Pour the peach filling into the bottom crust. Dot the top of the filling with the 1 tablespoon of small butter pieces.
5. Cover the pie with the second crust, trim the edges, crimp them together, and cut several slits in the top crust to allow steam to escape. Brush the top crust lightly with the beaten egg wash.
6. Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil.
7. Cool the pie completely on a wire rack for at least 3-4 hours before slicing and serving to allow the filling to set properly.

Notes

For a lattice top instead of a full top crust, slice the second dough disc into strips before placing them over the filling. Serve warm with vanilla bean ice cream or whipped cream.