This Peach Pie with Canned Peaches is one of the simplest, most satisfying desserts you can make. Tender canned peaches baked in a flaky, buttery crust become a jammy, cozy filling that tastes like comfort in every bite. You don’t need fresh fruit—store-bought pie crust and peaches packed in juice make this pie quick, dependable, and deeply delicious. Serve warm with vanilla ice cream for a classic finish.
Peach pie never goes out of style. The filling becomes juicy and jam-like, with warm spices that give it a nostalgic, holiday feel even in the middle of summer. Using canned peaches lets you enjoy this pie year-round without waiting for peach season.
This pie looks impressive on the table but is surprisingly straightforward to make. With premade pie dough, canned peaches, a little sugar and spice, you’ll have a golden pie in under an hour of active work. A sprinkle of coarse sugar adds a pleasing crunch to the top crust.
The combination of a flaky crust and tender, well-spiced peaches makes each slice irresistible. Whether you serve it plain or with ice cream, it’s sure to disappear fast.
Table of contents
- Why You’ll Love This Recipe
- Key Ingredients
- Substitutions and Variations
- How To Make Peach Pie with Canned Peaches
- Let It Chill
- Pro Baking Tips
- Recipe FAQs
Why You’ll Love This Recipe
- Easy to make. No blind baking or complicated dough work—perfect for a quick, impressive dessert.
- Versatile. Use store-bought crusts for speed or make a homemade crust for a fully from-scratch pie.
- Pantry-friendly. This recipe relies on common pantry ingredients and can be started in under 30 minutes.
Key Ingredients
(Full ingredient list appears in the recipe card below.)
- Canned peaches in juice. Choose peaches packed in juice rather than heavy syrup to avoid an overly sweet, watery filling.
- Sugars. A combination of granulated and brown sugar balances sweetness and adds a caramel note.
- Cornstarch (or flour). Thickens the filling so it sets cleanly when sliced.
- Warm spices. Cinnamon, nutmeg, and a touch of ginger add cozy depth.
- Lemon juice and vanilla. Brighten and deepen the filling’s flavor.
- Premade pie crust. Buttery and flaky while saving a lot of time.
Substitutions and Variations
You can swap the store-bought crust for a homemade pie crust if you prefer. Avoid canned peaches in heavy syrup; their extra sweetness and liquid make the filling too soft. A graham cracker crust is another tasty option for a different texture and flavor. If you don’t have cornstarch, use an equal thickening amount of flour or Instant ClearJel.
How To Make Peach Pie with Canned Peaches
Step 1: Preheat the oven to 425°F. Drain the canned peaches thoroughly and pat them dry. In a bowl, toss the peaches with brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch until well coated.
Step 2: Gently press one pie crust into a 9-inch pie pan. Prick the bottom and sides with a fork and brush the inside with egg white to help prevent a soggy bottom.
Step 3: Pour the peach mixture into the prepared crust and spread it evenly. Dot the filling with small cubes of cold butter.
Step 4: Top with the second crust, crimp the edges to seal, and cut a few slits to vent steam. Or create a lattice top for a decorative touch.
- Step 5: Whisk the egg yolk with 1 tablespoon of water to make an egg wash and brush it over the top crust. Sprinkle with coarse sugar if desired. Bake on the middle rack at 425°F for 15 minutes, then reduce the oven to 350°F and bake 35–40 minutes more until the crust is golden and the filling bubbles.
Let It Chill
- Cool the pie for at least one hour, then refrigerate for two hours to allow the filling to set before slicing for clean, jammy pieces.
Pro Baking Tips
- Thaw crust properly. Thawed but still cold dough is easiest to work with—avoid using completely frozen crust.
- Drain and dry the peaches. Excess liquid creates a runny filling; drain and pat the peaches dry before mixing.
- Adjust sweetness. Taste the filling and reduce added sugar if the peaches are particularly sweet.
- Allow time to set. Let the pie cool and chill before slicing so the filling firms up for neat slices.
Recipe FAQs
It’s best to avoid peaches packed in heavy syrup. They can become too soft during baking and the filling may end up overly sweet and runny.
Yes. Drain as much liquid as possible and pat the peaches dry to help the filling set properly.
Yes. Thaw the peaches completely and pat them dry before using to remove excess moisture.
Store leftover pie covered in the refrigerator for up to 4–5 days. For shorter storage, keep slices in an airtight container at room temperature for 2–3 days.
No. This recipe doesn’t require blind baking—brushing the crust with egg white helps prevent sogginess.
Drain and pat the peaches dry and use a starch thickener like cornstarch or flour so the filling thickens while baking.
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Peach Pie with Canned Peach Filling
Equipment
- 9-inch pie pan
- Mixing bowls
Ingredients
- 2 store-bought refrigerated pie crusts
Peach Pie Filling
- 2 (14.5 oz) cans 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 (yolk and white divided)
- 2 tsp coarse sugar (optional)
Instructions
- Preheat oven to 425°F. Drain and pat the canned peaches dry. Toss peaches with brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch until evenly coated.
- Press one pie crust into a 9-inch pie pan. Prick the bottom and sides with a fork and brush the inside with the reserved egg white.
- Pour the peach filling into the crust and spread evenly. Dot the filling with cubes of cold butter.
- Top with the second crust, crimp the edges to seal, and cut slits in the top to vent steam or create a lattice.
- Whisk the egg yolk with 1 tablespoon water and brush it over the top crust. Sprinkle coarse sugar if desired.
- Bake on the middle rack at 425°F for 15 minutes, then reduce oven to 350°F and bake 35–40 minutes more, until the crust is golden and filling bubbles.
- Cool at least one hour, then chill for at least two hours before slicing so the filling sets.
Notes
- Thaw crust before using. Keep it cold but not frozen to avoid cracking.
- Drain peaches well. Excess liquid can make the filling soupy.
- Pat peaches dry. Dabbing with a paper towel helps the filling thicken.
- Balance the sweetness. Reduce added sugar if peaches are very sweet.
- Let the pie set. Chilling before slicing yields clean, jammy slices.
Nutrition
Nutrition information is an approximation.
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