Easy Canned Peach Pie Recipe

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This is the best peach pie recipe with canned peaches! The combination of sweet and tart flavors is irresistible, and the texture of the canned peaches is tender and perfect for pie.

There is no reason you have to use fresh peaches for peach pie. This recipe uses organic canned peaches, so you can be sure that your pie will taste great every time. It’s truly the best!

Slice of the best canned peach pie with a buttery pie crust.

Craving a peach pie, during the spring! You don’t have to wait for peach season when to make the best-canned peach pie recipe. This is one of those desserts where using canned peaches makes it better! It saves a lot of time but also creates a better-tasting pie too.

There is no need to peel, cut, and cook peaches to make peach pie filling, especially when you can buy organic canned peaches with zero added sugar! Even though you’re not peeling the peaches, this is still technically a homemade peach pie recipe, so don’t let anyone tell you differently!

Whole canned peach pie with a golden brown crust.

Canned peaches are ideal for baking, as they’re already soft and ripe. I use them in my canned peach crisp too! The canning process helps to preserve the fruit’s natural sweetness, making it a perfect addition to pies, cobblers, and other desserts.

If you like making pies, check out my lemon pie, cherry pie, strawberry lemonade pie, best cookie pie, sweet potato pie, and my favorite pumpkin pie!

Organic canned peaches in water.

Why This Recipe Works

  • This is an easy peach pie recipe. Since it’s made with canned peaches, you can make it year-round for any season.
  • Canned peaches are already sweet and have the perfect texture for a pie. No cutting and peeling; pour them in!
  • Buttery pie crust gives this dessert an extra decadent flavor. Depending on time, you can use a store-bought pie crust or make it homemade.
Canned peaches, granulated sugar, cornstarch, almond extract, lemon juice and unsalted butter were measured in bowls.

Ingredient Notes and Shopping List

This recipe uses simple ingredients that you can find at your local grocery store. I love that the canned peaches give this pie the ultimate peach flavor.

Buttery Pie Crust – You can use my recipe, or you can use a store-bought pie crust.

Canned Peaches: We recommend using organic canned peaches that are packed in a combination of water and juice, with no added sugar.

Granulated Sugar: You can adjust the amount of white sugar to your taste, but we find that ¾ cup is the perfect amount of sweetness.

Cornstarch: This helps to thicken the peach pie filling so that it’s not too runny.

Lemon Juice: Fresh lemon juice gives the pie a tart flavor that balances out the sweetness of the sugar and peaches.

Almond Extract: This is a delicious addition that gives the pie a lovely flavor. You can omit it if you’re not a fan of almond extract. You can also use vanilla extract if you don’t have almond extract.

Salt: A little salt goes a long way in enhancing the flavor of the pie.

Unsalted Butter: We like to add a few tablespoons of butter to the peach pie filling for richness and flavor.

Pouring organic no-sugar added peaches into a strainer.

Tips for Recipe Success

  • I use Organic Yellow Cling Sliced Peaches with No Sugar Added. These organic peaches have been canned in water and are an excellent choice for healthy, sugar-free options.
  • We recommend using unsalted butter, but you can use salted butter if that’s what you have. Just omit the salt from the recipe.
  • Be sure to use an egg wash over the crust for that golden brown color.
  • Cover the edges with tinfoil to start. While it’s baking you may also need to cover the top of the pie too if it begins to brown. Five minutes before the pie is done, remove the tinfoil and make the crust golden brown. 
  • My favorite ceramic pie dish is Emile Henry from Williams Sonoma. I use it for most of our pie recipes. It’s deep, and the ruffled edge makes crimping edges so easy.
Buttery pie crust in a pie dish.

Perfect Pie Crust

Follow my recipe for the best buttery homemade pie crust. It has the perfect flaky crust and is our go-to recipe for making pie crust!

I use it for all of our pies, and it works every time. Here are a few tips when making the crust for this peach pie filling:

  • I prefer to make it using a food processor.
  • Make sure the ingredients are cold. If they’re not, pop the pie dish and crust into the freezer for 30 minutes. The ingredients need to be cold when making pie crust because it helps to prevent the dough from being tough.
  • My pie dough makes the perfect amount to cover the pie, too. Make sure you divide it into two pie dough discs, so you have enough for the top and bottom.
  • You can also try a lattice crust for the pie as well.
Homemade peach pie recipe using canned peaches.

Recipe Variations

If you want to change up our canned peach pie recipe, here are a few ideas:

Add a streusel topping: Combine ½ cup flour, ¼ cup sugar, and ½ teaspoon cinnamon. Cut in ½ cup cold butter until the mixture is crumbly. Sprinkle over the top of the pie before baking.

Add a lattice top: Cut the dough into strips and create a lattice top for your pie.

Use a different pie crust: Our recipe calls for a traditional pie crust, but you can use a store-bought graham cracker crust or a shortbread crust.

Add some spice: If you like a little heat, add ¼ teaspoon ground ginger or ½ teaspoon ground cinnamon to the filling.

Slice of peach pie with vanilla ice cream.

Common Questions

How long does it take for fruit pie to thicken?

The fruit pie usually thickens in 45 minutes to an hour. However, if it does not, you can cook it for an additional 15 minutes.

Can I use a store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust for this recipe. However, if you do, follow the instructions on the package. Also, if you’re not using a deep-dish pie crust, adjust the recipe to only half of the peaches and cornstarch.

Can I substitute frozen peaches for fresh in a pie?

Yes, you can substitute frozen peaches for fresh ones in most recipes. However, if you’re using frozen peaches, be sure to thaw them first. Otherwise, your pie will be runny.

Can I use a store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust for this recipe. However, if you do, follow the instructions on the package. Also, if you’re not using a deep-dish pie crust, adjust the recipe to only half of the peaches and cornstarch.

Fruit dessert with peaches and vanilla ice cream.

More Delicious Peach Recipes

This canned peach pie recipe is the perfect way to enjoy summer. You will love this pie. If you try it, let me know how it turns out in the comments below. Please leave a star rating, too!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!

slice of peach pie with vanilla ice cream

Canned Peach Pie Recipe

This is the best peach pie recipe and it's made with canned peaches! It's easy to make, buttery and so flavorful. Perfect to serve year-round!
4.49 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
1 hour 30 minutes
Total Time: 2 hours 45 minutes
Servings: 10 people
Calories: 174kcal
Author: Eden

Ingredients

Canned Peach Pie Filling

  • 50 ounces canned peaches, strained. 50-60 ounces is for a 10" deep-dish pie.
  • 3/4 cup granulated sugar
  • 6 tbsp cornstarch
  • 2 tbsp lemon juice, fresh
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 1 tbsp unsalted butter

Egg Wash

  • 1 egg yolk
  • 2 tbsp milk
  • 2 tbsp sugar, to sprinkle on the top

Instructions

  • Make the pie crust and divide it into two balls. Refrigerate until you're ready to use.
    ball of pie dough
  • Roll out one of the dough balls and place it in the pie dish. Cut the edges and fold.
    pie crust
  • Preheat the oven to 425 degrees F (190 degrees C).
  • Using a sieve and a large bowl, drain peaches. You want to remove all of the excess juice from the peaches and discard the juice.
    pouring canned peaches into a strainer
  • In a large bowl, combine canned peaches, sugar, cornstarch, lemon juice, almond extract, and salt.
    making a canned peach pie filling
  • Pour the peach mixture into the prepared pie crust.
    canned peaches in a prepare pie dish
  • Dot the top of the pie with butter.
  • Roll out the second pie crust.
  • Cover the top of the pie with another layer of pie crust and crimp the edges of the pie crusts together.
    buttery pie crust in a pie dish
  • Make 4 slits to the top of the pie crust.
  • Brush the entire pie with an egg wash. We use 1 egg yolk and 2 tablespoons of milk.
  • Sprinkle sugar over the top of the crust.
  • Cover the edges of the pie crust with aluminum foil to prevent them from burning quickly.
    covering the pie crust with tinfoil
  • Bake the peach pie for 60 minutes or until the filling is bubbly and the crust is golden brown.
  • You may need to add more tinfoil over the top of the pie if it gets too brown.
  • 5 minutes before the pie is done remove the tinfoil to get a brown crust.
  • Remove the pie from the oven and allow it to cool for at least 1 hour before serving. Letting it cool longer will result in a thicker consistency.
    the best peach pie recipe

Video

Notes

How to Store 
Once your pie is baked, let it cool completely on a wire rack. Cover the pie loosely with foil or plastic wrap and store it in the fridge for up to four days.
How to Freeze 
You can also freeze peach pie! Just wrap the cooled pie tightly in plastic wrap and foil; it will stay fresh in the freezer for up to six months. When you’re ready to enjoy your pie, thaw it overnight in the fridge.
Adjustments + Pie Dish 
I recommend reducing the oven temperature to 375 degrees F (190 degrees C) using a metal pie dish.
There’s no need to adjust the oven temperature for glass or ceramic pie dishes.
I recommend reducing the peaches and cornstarch by half for a smaller pie dish.
We recommend following this recipe if you’re using a larger pie dish.
I used a 10 1/2″ diam., 2 1/2″ high. 1 1/4-qt. cap. Pie dish for this recipe and roughly 4 cans of drained peaches. 
Tips for Making this Canned Peach Pie 
Use a sieve to drain the canned peaches and remove the juice.
We recommend using unsalted butter, but you can use salted butter if that’s what you have. Just omit the salt from the recipe.
Only use fresh lemon juice.
Be sure to use an egg wash over the crust.
An egg wash is a mixture of beaten egg and milk or water. It’s brushed on the outside of the pie crust before baking to give the crust a nice golden brown color.

Nutrition

Calories: 174kcal | Carbohydrates: 36g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 138mg | Potassium: 184mg | Fiber: 2g | Sugar: 30g | Vitamin A: 563IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
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5 thoughts on “Easy Canned Peach Pie Recipe”

  1. 4 stars
    I made my pie from peaches that I canned last year. This was a very simple recipe and I enjoyed making it. The crust was delicious and the filling very good. I used less sugar 1/3 of a cup because I don’t like real sweet foods and it tasted fine. However, I regret adding the almond extract. It was unnecessary and overpowered the peach flavor. I will make the recipe again but will leave the almond extract out.

    Reply
  2. 5 stars
    Indeed the best! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!

    Reply

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