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This canned peach pie is bursting with sweet, tangy flavor and has the perfect tender texture. Made with organic canned peaches, it’s an easy, foolproof recipe that delivers delicious results every time – no need for fresh fruit!
Looking for more pie recipes? Try my real lemon pie recipe, cherry pie and strawberry lemonade pie.
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Pin ItEasy Homemade Peach Pie with Canned Peaches
No Peach Season, No Problem: I love that you don’t have to wait for the perfect peach season – canned peaches mean you can whip up a dreamy peach pie anytime of the year.
Canned Peaches Are a Shortcut to Perfection: They’re already soft, sweet, and ripe – no peeling, no slicing, no cooking. Just open, pour, and you’re halfway there!
Better Flavor, Less Work: Honestly, using canned peaches actually makes the pie taste better. The fruit is super juicy and perfectly sweet from the start – it saves you so much time without sacrificing homemade charm.
Buttery Pie Crust Magic: A flaky, buttery crust makes this dessert extra decadent. You can keep it easy with store-bought crust or go homemade if you’re feeling fancy – both work beautifully.
Truly Homemade (Even with a Can!): Just because you’re using canned peaches doesn’t make this any less homemade. It’s all about working smarter, not harder – and trust me, no one will know (or care!) once they take a bite.
Canned Peach Pie Ingredient Notes
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.
Unsalted Butter: We like to add a few tablespoons of butter to the peach pie filling for richness and flavor.
How to Make
Prepare your pie crust. Next mix canned peaches (drained) with sugar, cornstarch, lemon juice, almond extract, and a pinch of salt.
Pour into the crust, dot with butter, and top with another crust.
Crimp the edges, cut slits, brush with egg wash, and sprinkle with sugar. Cover the edges with foil and bake at 375°F for about an hour, removing the foil in the last 5 minutes. Cool for at least 1 hour before serving.
Recipe Tips
- 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.
- To start, cover the edges with tinfoil. If the top of the pie begins to brown while it’s baking, you may also need to cover it. 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.
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 prefer making it in a food processor for ease and consistency.
- Use cold ingredients for the best texture. If they’re not cold, chill the pie dish and dough in the freezer for 30 minutes.
- Cold dough helps prevent the crust from becoming tough.
- The recipe makes the perfect amount for a top and bottom crust.
- You can also use it to create a lattice crust for a pretty finish.
Common Questions
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.
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.
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.
More Delicious Peach Recipes
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Canned Peach Pie Recipe
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.
- Roll out one of the dough balls and place it in the pie dish. Cut the edges and fold.
- 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.
- In a large bowl, combine canned peaches, sugar, cornstarch, lemon juice, almond extract, and salt.
- Pour the peach mixture into the prepared pie crust.
- 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.
- 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.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the recipe, I would NEVER add almond extract. I do add a bit of vanilla but only a ½ tsp. I love peach pie! Used my own crust recipe but the filling was quite delicious!!
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.
Excellent recipe for a delicious pie!
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!
Oh, this is so good!! Something my family will enjoy over and over again!! Can’t wait to make it again!
DELICIOUS! An even more- it’s so easy to make! I am making this again for Father’s Day!