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This canned peach pie recipe is sweet, nostalgic, and full of juicy flavor. Made with organic canned peaches, it’s an easy, year-round dessert that tastes just like something grandma would’ve baked. No peeling, no fuss—just buttery, golden perfection in every bite.
Looking for more pie recipes? Try my real lemon pie recipe, cherry pie and strawberry lemonade pie.
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Pin ItWhy You’ll Love This Canned Peach Pie
No Peach Season? No Problem: Canned peaches mean you can make this juicy pie year-round—no peeling or slicing needed. Also try my canned peach crisp too!
Big Flavor, Less Work: They’re sweet, tender, and always perfect, bringing out that classic homemade taste without the hassle.
Flaky, Buttery Crust: Use your favorite crust—store-bought or homemade—either way, it’s golden and delicious.
Homemade Made Easy: This pie feels totally from-scratch, even if it starts with a can. No one will know the difference!
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: I use organic, no sugar added—just make sure to drain them well. You can also use frozen (thawed and drained) or even fresh if it’s peach season!
Sugar: ¾ cup is just right for me, but feel free to adjust. You can swap in brown sugar for a deeper flavor.
Cornstarch: Thickens the filling! Arrowroot or tapioca starch works too.
Lemon juice: Fresh is best for that tart balance. A splash of apple cider vinegar works in a pinch.
Almond extract: I love the flavor, but vanilla is a great backup.
Butter: I go with unsalted, but if all you have is salted, just skip the extra salt in the recipe.
Egg wash: That bakery-style golden crust! Or use cream for an egg-free option.
Pie crust: Homemade or store-bought, both are winners. Just halve the filling if your crust isn’t deep-dish.
Step-by-Step Instructions:
Preheat oven to 425°F.
Drain the peaches thoroughly using a sieve.
Make the filling: In a large bowl, gently mix drained peaches, sugar, cornstarch, lemon juice, almond extract, and salt.
Roll out pie crust and place in a 10-inch deep-dish pie pan.
Pour in the filling and dot with small cubes of butter.
Top with second crust: Crimp the edges, cut slits in the top, brush with egg wash, and sprinkle with sugar.
Bake for 60 minutes, covering edges with foil at the start. Remove foil for last 5 minutes to brown the crust.
Cool for 1 hour before slicing.
Eden’s Peach Pie Tips
Let the pie cool completely before slicing so the filling sets up nicely.
Don’t skip the egg wash—it gives the crust that golden, bakery-worthy finish.
Serve warm slices with vanilla ice cream or whipped cream (trust me).
Cover the crust edges with foil while baking, then remove it for the last 5 minutes to get that perfect golden top.
I use a deep 10½-inch Emile Henry pie dish—fits about 4 cans of peaches and makes the prettiest crimped edges.
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
Absolutely. Excess liquid will make your pie too runny. Use a sieve to drain thoroughly.
Cornstarch is key. We use 6 tablespoons to create a thick, glossy filling.
Yes. Just make sure it’s deep-dish, or reduce the filling by half.
You can, but thaw and drain frozen first. Canned peaches are a consistent and convenient choice.
How to Store
How to Store: Store leftovers covered in the fridge for up to 4 days.
How to Freeze: Cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 6 months.
More Delicious Peach Recipes
I’d love to hear what you think! Leave a comment and rating below!
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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.
- Cut 4 slits in the top 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
- Use canned peaches packed in juice, not syrup. Drain them well to avoid a runny filling.
- Let the pie cool completely before slicing to help the filling set.
- Cover the crust edges with foil while baking to prevent over-browning.
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!