There’s nothing quite like the comfort of a homemade peach pie. Sweet, juicy peaches wrapped in a flaky, golden crust—it’s a timeless dessert that instantly brings warmth to any table. This Peach Pie with Canned Peaches recipe combines old-fashioned flavor with modern convenience, letting you create a mouthwatering dessert without the hassle of peeling or prepping fresh fruit.
Whether you’re baking for a summer barbecue, family dinner, or holiday gathering, this recipe is your shortcut to an irresistible pie that tastes like it came straight from grandma’s kitchen. Using canned peaches keeps it easy, affordable, and accessible year-round.
Why Peach Pie with Canned Peaches Is a Dessert Staple
✅ Quick & Convenient – No peeling, slicing, or prepping fresh peaches.
✅ Year-Round Friendly – Make it anytime, not just during peach season.
✅ Beginner Friendly – Easy steps with foolproof results.
✅ Customizable – Adjust sweetness, add spices, or top with glaze.
✅ Crowd-Pleasing Flavor – Soft peaches, buttery crust, and comforting sweetness.
Many bakers love Southern peach pies for their simplicity and depth of flavor. The canned peaches in syrup replicate this classic taste with consistency and ease. Whether you opt for store-bought pie crust or make it from scratch, this recipe guarantees success with every slice.
Ingredients You’ll Need
Here’s a complete list of what you’ll need to make a perfect peach pie:
Pie Filling:
- 1 can (15 oz) peach pie filling or canned peaches in light syrup
- 1 tablespoon lemon juice (optional – adds brightness)
- 2 tablespoons cornstarch (to thicken the filling)
- 1/4 cup granulated sugar (adjust based on your peaches’ sweetness)
- 1/2 teaspoon cinnamon (for warmth)
- 1/4 teaspoon nutmeg (optional – adds depth)
- 2 tablespoons unsalted butter, cubed
Pie Crust:
- 1 package of refrigerated pie crusts (2 crusts total)
- (Or make your own with flour, butter, and cold water)
Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
Optional Glaze:
- 1/4 cup powdered sugar
- 2 tablespoons peach syrup or milk
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat oven to 375°F (190°C). Place the rack in the middle position for even baking.
Step 2: Prepare the Bottom Crust
Unroll one pie crust and fit it into a 9-inch pie pan. Press gently to remove air bubbles. Trim and flute the edges as needed. Place in the fridge while you prepare the filling.
Step 3: Mix the Filling
If using canned peaches:
- Drain about half of the syrup from the can.
- Slice peach halves into chunks (if not already sliced).
In a mixing bowl, combine:
- Peach slices
- Lemon juice
- Sugar
- Cornstarch
- Cinnamon and nutmeg
Mix gently until combined. Let sit for 5–10 minutes while the oven finishes preheating.
Step 4: Fill the Pie
Pour the peach mixture into the prepared crust. Dot the filling with butter cubes evenly across the top.
Step 5: Add Top Crust
Roll out the second crust and lay it over the pie. You can either:
- Lay it whole and cut slits in the top, OR
- Cut into strips and make a lattice pattern.
Seal the edges by pinching or crimping with a fork. Brush the top with egg wash.
Step 6: Bake
Place the pie on a baking sheet (to catch drips). Bake at 375°F for 45–50 minutes or until:
- The crust is golden brown
- The filling is bubbling through the slits/lattice
If the crust browns too fast, cover the edges with foil halfway through baking.
Step 7: Cool
Let the pie cool for at least 30 minutes to help the filling set.
Peach Pie Glaze Recipe 🍑
This simple glaze adds a bakery-style finish:
Ingredients:
- 1/4 cup powdered sugar
- 2 tablespoons peach syrup (from the can) or milk
Instructions:
- Mix until smooth
- Drizzle over the cooled pie with a spoon or fork
Optional: Add 1/4 tsp vanilla extract for extra flavor.
Pro Tips for Success
👩🍳 Use quality canned peaches: Peaches in light syrup are better than heavy syrup or water-packed versions.
👩🍳 Add a squeeze of lemon juice: Brightens the flavors.
👩🍳 Don’t overfill the crust: Leave a 1/2-inch space from the rim to prevent bubbling over.
👩🍳 Protect the crust edges: Use a pie shield or foil after 20 minutes to prevent over-browning.
👩🍳 Cool completely before slicing: For perfect, clean slices.
Nutritional Info (Per Slice, 1/8 of Pie)
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Total Fat | 12 g |
| Carbohydrates | 42 g |
| Sugars | 21 g |
| Fiber | 1.2 g |
| Protein | 2.4 g |
| Sodium | 180 mg |
Serving Suggestions 🍽️
| Pairing | Description |
| Vanilla Ice Cream | Classic pairing – adds creamy contrast |
| Whipped Cream | Light, fluffy topping with a hint of vanilla |
| Caramel Sauce | A drizzle adds decadence |
| Iced Tea or Coffee | Complements the sweetness |
| Greek Yogurt (light) | Healthier option that adds tang and creaminess |
Storage & Freezing
- Refrigerator: Store in the fridge, covered, for 3–4 days
- Freezer: Wrap the whole pie or slices in plastic and foil. Freeze for up to 2 months
- Reheating: Bake at 350°F for 15–20 minutes or microwave individual slices for 30–45 seconds
Make-Ahead Option
This pie can be fully assembled (unbaked) and refrigerated overnight. Bake it the next day straight from the fridge—just add 5–10 extra minutes to the baking time.
You can also make and freeze the filling separately, then defrost and use it when ready.
Common Mistakes to Avoid
❌ Skipping the cornstarch: Your filling will be runny. Always thicken for canned peaches.
❌ Not venting the crust: Always cut slits or use lattice to release steam.
❌ Using overly sweet canned peaches: Taste the filling before adding sugar. Adjust as needed.
❌ Slicing while hot: This causes the filling to ooze out. Let it cool.
Variations to Try
🎉 Crumble Topping: Mix 1/4 cup flour, 1/4 cup oats, 2 tbsp butter, and 2 tbsp brown sugar. Sprinkle over filling instead of a top crust.
🍓 Peach Berry Pie: Add 1 cup of strawberries or blueberries to the filling for a fruit medley.
🥧 Mini Pies or Hand Pies: Use the same filling to make small desserts using muffin tins or hand pie molds.
🌿 Herb-Infused Pie: Add 1/2 tsp fresh thyme or basil to the filling for a gourmet twist.
FAQs – Peach Pie with Canned Peaches
Q: Can I use fresh peaches instead?
A: Yes! Peel and slice 4–5 medium ripe peaches. Add extra sugar and cook the filling slightly before adding to the crust.
Q: Can I use frozen pie crust?
A: Absolutely. Thaw it according to package directions before use.
Q: Why is my pie watery?
A: Too much syrup or not enough cornstarch. Always drain canned peaches and use cornstarch for thickness.
Q: Can I freeze the baked pie?
A: Yes. Cool completely, wrap tightly, and freeze for up to 2 months.
Q: What’s the best way to transport peach pie?
A: Cool fully, wrap the pie dish with foil, and place it in a sturdy box with towels for cushioning.
Final Thoughts – Why You’ll Love This Peach Pie
This Peach Pie with Canned Peaches offers everything a great dessert should have: simplicity, comfort, and soul-satisfying flavor. It comes together quickly with pantry staples and delivers the same nostalgic feel as a traditional pie made from scratch.
From flaky crust to luscious filling, every bite bursts with sweet peach flavor enhanced by a touch of spice and buttery richness. The glaze and egg wash add that bakery finish, making it as beautiful as it is delicious.
Perfect for holidays, potlucks, or weeknight treats, this is a go-to recipe you’ll come back to again and again.
