This is the best peach pie recipe with canned peaches! The combination of sweet and tart flavors is irresistible. The texture of the canned peaches is tender and perfect for pie. When it comes to peach pie, there is no reason you have to use fresh peaches. This recipe uses organic canned peaches, so you can be sure that your pie will taste great every time. It’s truly the best!
No need to wait for peach season when you can make the best-canned peach pie recipe. This is one of those desserts where using canned peaches actually 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! This is still a homemade peach pie recipe even though you’re not peeling the peaches.
Canned peaches are ideal for baking, as they’re already soft and ripe. The canning process helps to preserve the fruit’s natural sweetness, making it a perfect addition to pies, cobblers, and other desserts.
There’s nothing like a homemade peach pie with a buttery pie crust. We use our trusted buttery pie crust that has a flaky texture and bakes golden brown. This pie has the perfect flavor, not too sweet and the soft, ripped peaches are tender and juicy.
A fruit pie instantly makes me nostalgic. Maybe it’s the fact that they’re usually reserved for special occasions like summer cookouts or Fourth of July celebrations. Or maybe it’s because the flavors always remind me of warm summer evenings spent gathered around the picnic table with family and friends.
Whatever the reason, there’s no denying that fruit pies have a way of evoking some of our happiest memories. And that’s one of the things I love most about them. Whether you prefer strawberry-rhubarb, cherry, or peach, there’s a fruit pie out there that will transport you back to simpler times.
What are peaches?
Peaches are a type of stone fruit that belongs to the genus Prunus. They’re native to China and have been cultivated for thousands of years. Peaches are a popular ingredient in desserts like pies, cobblers, and jams. For this recipe, we use classic yellow peaches.
Kitchen Tools You’ll Need
Before we get started, here are a few kitchen tools you’ll need to make this recipe:
Deep Dish Pie Pan
Measuring Cups and Spoon
Large Mixing Bowl
Pastry Cutter or Food Processor
Ingredients in a Canned Peach Pie Filling
This recipe uses simple ingredients that you can find at your local grocery store. We love that the canned peaches give this pie the ultimate peach flavor.
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.
Organic Canned Peaches
We use Simple Truth Organic Yellow Cling Sliced Peaches with No Sugar Added. They are organic peaches that have been canned in water. They’re a great choice for those who are looking for a healthy, sugar-free option.
Directions for Making The Best Canned Peach Pie
First, make and prepare the pie crust. Place it in the refrigerator while you make the homemade peach pie filling.
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.
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.
Remove the pie from the oven and allow it to cool for at least 1 hour before serving. Serve warm or at room temperature with a scoop of ice cream.
Perfect Pie Crust
Follow our recipe for the best, buttery homemade pie crust. It has the perfect flaky crust and is our go-to recipe always for making pie crust! We 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:
- We 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. When the ingredients are cold, they don’t absorb as much heat from the rolling pin, which makes for a tender crust.
- Our pie dough makes the perfect amount to cover the pie too. Make sure you divide it into two discs of pie dough so you have enough for the top and bottom.
- You can also try a lattice crust for the pie as well.
We prefer glass or ceramic pie dishes because they conduct heat evenly and prevent the pie crust from getting soggy.
Size: A 10-inch deep pie dish is the perfect size for this recipe.
Our favorite ceramic pie dish is Emile Henry from Williams Sonoma. We use it for most of our pie recipes. It’s deep and the ruffled edge makes crimping edges so easy. This pie dish is shaped from Burgundian clay, which absorbs, distributes, and retains heat evenly. It’s one to invest in and also makes a wonderful gift.
Pie Dish Materials
Glass: These are usually either eight or nine inches in diameter.
Metal: These are typically eight or ten inches in diameter.
Ceramic: These can vary in size, but are typically around nine inches in diameter.
Adjusting The Recipe To Your Pie Dish
If you’re using a metal pie dish, we recommend reducing the oven temperature to 375 degrees F (190 degrees C).
Glass or ceramic pie dish, there’s no need to adjust the oven temperature.
For a smaller pie dish, we recommend reducing the peaches and cornstarch by half.
If you’re using a larger pie dish, we recommend following this recipe exactly.
Tips for Making Canned Peach Pie
Use a sieve to drain the canned peaches and remove all of the juice.
We recommend using unsalted butter, but you can use salted butter if that’s what you have on hand. Just omit the salt from the recipe.
Only use fresh lemon juice.
Be sure to use an egg wash over the crust.
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. 5 minutes before the pie is done, remove the tinfoil the crust becomes golden brown.
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.
How to Store a Peach Pie
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.
Freezing Peach Pie
You can also freeze peach pie! Just wrap the cooled pie tightly in plastic wrap and foil, and 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.
Canned Peach Pie 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.
Frequently Asked Questions
Are organic canned peaches good for you?
Organic canned peaches are a great source of vitamins and minerals, including vitamin C, potassium, and fiber. They’re also low in calories and fat-free. So if you’re looking for a healthy way to enjoy peach pie, this is it!
How long does it take for fruit pie to thicken?
It usually takes about 45 minutes to an hour for the fruit pie to thicken. However, if you find that your pie is not thickening, 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, be sure to follow the instructions on the package. Also, if you’re not using a deep-dish pie crust, you’ll need to adjust the recipe to only half of the peaches and cornstarch.
How long do canned peaches last?
Canned peaches can last for up to two years if stored properly. Be sure to keep them in a cool, dark place like your pantry or cupboard.
Can canned peaches be substituted for fresh?
Yes, canned peaches can be substituted for fresh in most recipes. However, if you’re using canned peaches in a recipe that calls for peeled and sliced peaches, you may want to drain the syrup before using them.
How long does a peach pie stay fresh?
A peach pie will stay fresh in the fridge for up to four days. Let the pie cool completely on a wire rack. Then, cover the pie loosely with foil or plastic wrap and store it in the fridge for up to four days.
How do you keep a peach pie from being runny?
There are a few things you can do to prevent your peach pie from being runny. First, be sure to strain the juice from canned peaches.
Second, add cornstarch to the filling to help thicken it up.
Third, let the pie cool completely before serving. And fourth, store leftovers in the fridge.
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.
What is the difference between a peach cobbler and a peach pie?
Peach cobbler is a fruit dessert that has a biscuit or cake-like topping. Peach pie, on the other hand, has a traditional pie crust topping. A cobbler is much easier to make because you don’t have to make the pie crust.
What is the best way to slice peaches for a pie?
The best way to slice peaches for a pie is to cut them into thin slices. This will help the pie bake evenly and prevent the filling from being runny.
What to Serve With This Canned Peach Pie Recipe
Peach pie is delicious on its own, but it’s also great with a scoop of ice cream or a dollop of whipped cream. If you’re feeling extra fancy, try topping your pie with a peach crisp.
When to Serve Peach Pie
Peach pie is the perfect summer dessert, but it’s also delicious in the fall and winter. Serve peach pie at your next barbecue or potluck, or enjoy it as a special treat on a rainy day. Here are some occasions you can serve this peach pie recipe:
- Summertime BBQs
- Family gatherings
More Delicious Peach Recipes
If you have ripe peaches at home, make one of these delicious recipes!
More Pie Recipes You’ll Love
This canned peach pie recipe is the perfect way to enjoy summer. You will absolutely love this pie. If you try it, be sure to let us know how it turns out in the comments below. Please leave a star rating too!
Canned Peach Pie Recipe
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
- 1 egg yolk
- 2 tbsp milk
- 2 tbsp sugar, to sprinkle on the top
- Make the pie crust and divide it into two balls. Refrigerate until you're ready to use.
- Roll one of the dough balls out 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.