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–+ servings
slice of peach pie with vanilla ice cream
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4.50 from 28 votes

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!
Prep Time15 minutes
Cook Time1 hour
1 hour 30 minutes
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Author: Eden
Cost: $15

Ingredients

Buttery Pie Crust

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

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