This easy peach pie has a flaky, buttery homemade crust, a woven lattice top, and a sweet cinnamon peach filling made with canned peaches.
Peach pie is a summer classic, and canned peaches make it easy to bake any time of year.
The flaky, buttery crust is made from scratch in a food processor, and the filling is mixed in one bowl with cinnamon, vanilla, and a squeeze of lemon.
A woven lattice top and a sprinkle of brown sugar give it a golden, bakery-style finish.
Serve it warm with a scoop of vanilla ice cream for the perfect summer or holiday dessert.
If you like making pies, check out my apple pie with graham cracker crust, no bake chocolate pie, brownie pie, pumpkin pie with graham cracker crust, and pecan pie without corn syrup.
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Why this recipe works
- Canned Peaches: No peeling or slicing fresh fruit, and you can make it all year round.
- Flaky Homemade Crust: Cold butter and a food processor make an all-butter crust that bakes up crisp and flaky.
- Sets Perfectly: Cornstarch thickens the juices so every slice holds together.
- One Bowl Filling: The filling is simply stirred together, with no cooking on the stove.
- Beautiful Lattice: A simple woven top makes it look bakery-made.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The pie crust
Flour: All-purpose flour gives the crust its structure.
Butter: Unsalted and very cold. The cold butter creates steam pockets in the oven for a flaky crust.
Granulated Sugar: A little sugar helps the crust brown and adds a hint of sweetness.
Kosher Salt: Brings out the buttery flavor of the crust.
Ice Water: Brings the dough together. Use only as much as you need so the crust stays tender.
The peach filling
Canned Peaches: Peaches in syrup, well drained and sliced thick so they hold their shape while baking.
Granulated Sugar: Sweetens the filling and helps the juices thicken.
Cornstarch: Thickens the peach juices so the filling sets and slices cleanly.
Lemon Juice: Brightens the peach flavor and balances the sweetness.
Cinnamon: Adds a warm spice that pairs perfectly with peaches.
Vanilla extract: Rounds out the fruity, warm flavors.
Kosher Salt: A pinch balances the sweetness of the filling.
The topping
Egg Wash: One egg beaten with a tablespoon of milk or cream gives the lattice a shiny, golden finish.
Brown Sugar: Sprinkled over the top for a sweet, crunchy crust.
Step by Step Instructions
Make the pie crust
1. Dry Ingredients: In a food processor, pulse the flour, sugar, and salt until combined.
2. Butter: Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.
3. Water: Add the ice water and pulse for 10 seconds. Squeeze a little dough between your fingers. If it holds together, it is ready. If not, add another tablespoon of water.
4. Chill: Gather the dough into a disk on a floured surface, cut it in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour.
Make the peach filling
1. Mix: Drain the canned peaches and cut them into thick slices. In a large bowl, stir together the peaches, salt, lemon juice, cinnamon, sugar, and vanilla extract.
2. Thicken: Sift the cornstarch over the filling and mix until well combined.
Assemble and bake
1. Line the Pan: Roll out the first dough disk and line the pie pan. Prick the bottom with a fork and add the peach filling.
2. Lattice: Cut the second dough disk into even ½-inch strips. Lay about 5 strips over the filling, fold back every other strip, and place one strip across. Unfold the strips, then repeat with the remaining strips to weave the lattice.
3. Freeze: Freeze the pie for 20 minutes so the crust holds its shape. Meanwhile, preheat your oven to 220°C (425°F).
4. Egg Wash: Beat the egg with 1 tablespoon of milk or cream, brush it over the lattice, and sprinkle with brown sugar.
5. Bake: Place the pie on the lower third rack, reduce the oven to 180°C (350°F), and bake for 50 to 60 minutes, until the crust is deep golden and the filling is bubbling.
6. Cool: Let the pie cool at room temperature for at least 2 hours so the filling can set before slicing.
Expert Tips
- Keep Everything Cold: Cube the butter and chill it, and use ice water so the crust stays flaky.
- Don't Overwork the Dough: Mix only until it comes together for a tender, not tough, crust.
- Drain the Peaches Well: Extra syrup makes the filling runny, so drain them completely.
- Bake on the Lower Rack: This crisps the bottom crust and prevents a soggy base.
- Wait Before Slicing: The filling needs at least 2 hours to set, or it will run out of the pie.
Troubleshooting
Why is my peach pie filling runny?
The pie was sliced too soon or the peaches weren't drained well. Let it cool for at least 2 hours, and make sure the filling is bubbling in the center before you take it out of the oven.
Why is the bottom crust soggy?
The pie was baked too high in the oven. Bake on the lower third rack, and use a metal or glass pie pan so the bottom browns well.
Why is my crust browning too fast?
Ovens vary. Cover the edges with foil or a pie shield for the last 20 minutes of baking.
Why did my pie bake faster than expected?
A wider or deep glass pan spreads the filling thinner, so it bakes sooner. This recipe is made for a standard 9-inch pie pan. In a 10-inch pan, start checking 10 minutes early.
Frequently Asked Questions
You need about 740 g (26 oz) of peaches after draining. Check the drained weight on the label, since can sizes vary. This is usually 2 to 3 standard cans.
Either works. This recipe was tested with peaches in syrup, drained well. Peaches packed in juice are less sweet, so taste the filling and add 1 to 2 tablespoons more sugar if needed.
Yes. Use about 6 to 7 ripe peaches, peeled and sliced. Fresh peaches are juicier, so add 1 extra tablespoon of cornstarch.
Yes. Thaw and drain them well before mixing, then add 1 extra tablespoon of cornstarch to absorb the extra juice.
Yes. Use 2 refrigerated pie crusts, one for the bottom and one for the lattice.
No. Baking on the lower rack at a high starting temperature cooks the bottom crust through without blind baking.
Storing
Keep the pie covered at room temperature for up to 1 day, or in the fridge for up to 4 days. Warm slices in the oven or microwave before serving.
Freezing
Whole pie: Let the baked pie cool completely, wrap it in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and warm in a 180°C (350°F) oven for 15 minutes.
Pie slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge and warm before serving.
Make It Ahead Of Time
Make the Dough Early
Make the pie dough up to 3 days ahead and keep it wrapped in the fridge, or freeze it for up to 3 months. Thaw overnight in the fridge before rolling.
Bake the Day Before
Bake the pie up to 1 day ahead so the filling has plenty of time to set. Keep it covered at room temperature.
Substitutions
Peaches: Use fresh or frozen peaches and add 1 extra tablespoon of cornstarch.
Cornstarch: Use the same amount of tapioca starch.
Gluten Free: Use a 1:1 gluten-free baking flour blend for the crust.
Dairy Free: Use cold plant-based butter sticks in the crust and brush the top with plant milk instead of the egg wash.
Variations
Crumble Top: Replace the lattice with a buttery oat crumble topping.
Peach Raspberry: Add 1 cup of raspberries to the filling.
Spiced: Add a pinch of nutmeg or ground ginger with the cinnamon.
Bourbon Peach: Stir 1 tablespoon of bourbon into the filling.
Equipment
- 9-inch pie pan
- Food processor
- Rolling pin
- Pizza cutter
- Pastry brush
- Large mixing bowl
More Peach Recipes
Love peaches? Try my peach crisp with canned peaches, and peach cobbler pound cake!
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📖 Recipe
Easy Peach Pie With Canned Peaches
Ingredients
Crust (for 2 crusts)
- 2 ½ cups Flour AP, plain
- 1 cup Butter unsalted, cold
- ⅔ teaspoon Kosher salt
- 2 ½ tablespoon Granulated sugar
- 6-8 tablespoon Cold water
Filling
- 26.1 oz Peaches canned peaches in syrup, drained
- ½ teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ⅓ cup Granulated sugar
- 1 tablespoon Lemon juice
- 4 tablespoon Cornstarch
Topping
- 1 Egg
- 1 tablespoon Milk or cream
- 2 tablespoon Brown sugar for sprinkling
Instructions
Make the pie crust
- Dry Ingredients: In a food processor, pulse the flour, sugar, and salt until combined.
- Butter: Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.
- Water: Add the ice water and pulse for 10 seconds. Squeeze a little dough between your fingers. If it holds together, it is ready. If not, add another tablespoon of water.
- Chill: Gather the dough into a disk on a floured surface, cut it in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour.
Make the peach filling
- Mix: Drain the canned peaches and cut them into thick slices. In a large bowl, stir together the peaches, salt, lemon juice, cinnamon, sugar, and vanilla extract.
- Thicken: Sift the cornstarch over the filling and mix until well combined.
Assemble and bake
- Line the Pan: Roll out the first dough disk and line the pie pan. Prick the bottom with a fork and add the peach filling.
- Lattice: Cut the second dough disk into even ½-inch strips. Lay about 5 strips over the filling, fold back every other strip, and place one strip across. Unfold the strips, then repeat with the remaining strips to weave the lattice.
- Freeze: Freeze the pie for 20 minutes so the crust holds its shape. Meanwhile, preheat your oven to 220°C (425°F).
- Egg Wash: Beat the egg with 1 tablespoon of milk or cream, brush it over the lattice, and sprinkle with brown sugar.
- Bake: Place the pie on the lower third rack, reduce the oven to 180°C (350°F), and bake for 50 to 60 minutes, until the crust is deep golden and the filling is bubbling.
- Cool: Let the pie cool at room temperature for at least 2 hours so the filling can set before slicing.
Notes
- Cold Butter: Cube the butter and chill it until you are ready to use it for the flakiest crust.
- Don't Overwork the Dough: Pulse just until it comes together so the crust stays tender.
- Chill the Dough: At least 1 hour in the fridge makes it easier to roll and helps it hold its shape.
- Drain the Peaches: Drain the syrup completely so the filling isn't runny.
- Fresh or Frozen Peaches: Use about 6 to 7 fresh peaches, or thawed and drained frozen peaches, and add 1 extra tablespoon of cornstarch.
- Freeze Before Baking: 20 minutes in the freezer keeps the lattice sharp.
- Lower Rack: Baking low in the oven crisps the bottom crust.
- Protect the Edges: Cover the edges with foil if they brown too quickly.
- Let It Set: Cool for at least 2 hours before slicing.
- Storage: Keep at room temperature for 1 day or in the fridge for up to 4 days. Freeze the whole pie or slices for up to 3 months.
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