Canned Peach Pie Recipe

4.50 from 28 votes

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

Cook Time1

1 30

Total Time2 45

Course: Dessert

Cuisine: American

Servings: people

Author: Eden

Cost: $20

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.

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.