This delicious peach pie with canned peaches is made with a buttery and flakey pie crust and can be made all year round!
This recipe allows you to enjoy the sweet and juicy flavor of peaches all year round, even when fresh peaches are not in season.
The canned peaches add convenience and ensure that you have a consistent supply of fruit for your pie.
Whether served warm with a scoop of vanilla ice cream or enjoyed cold on a hot summer day, Peach Pie With Canned Peaches is sure to be a crowd-pleaser.
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
- Made with canned peaches- It is made with canned peaches that are already prepped and sweetened.
- All season long- no fresh peaches? no problem. This dessert is made with canned peaches in syrup so it's a perfect recipe for all year round.
- Flavor- this peach pie has a delish fresh and sweet peach flavor from the canned peaches and a buttery and rich flavor from the flakey pie crust.
- Buttery pie crust- the flakey and buttery pie crust makes this pie extra decadent along with the sweet and juicy peach filling.
- Freezer friendly- This recipe is perfect for freezing and for making ahead and perfect for gatherings!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Flour- we used all-purpose flour for this recipe.
Salt- use kosher salt for this recipe.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Sugar- we used granulated sugar for this recipe, but caster sugar can work as well.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the peach filling
Canned peaches- you will want to use either canned peaches in syrup or juice. They are pre-sweetened which makes this recipe easier! It is important that you drain all the excess liquids from the peaches.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Sugar- we used granulated sugar for the filling, but caster sugar can work as well.
Cinnamon- gives a delicious flavor and compliments the peaches perfectly.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Cornstarch- thickens the mixture and prevents a soggy crust.
Salt– We used kosher salt for this recipe. Salt doesn’t give the pie a salty taste, it helps to enhance the flavor.
Instructions
Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
Transfer the dough to a clean floured surface and gather the dough into a disk. Cut it in half, cover each dough disk with plastic wrap, and place in the fridge for at least an hour.
Make the peach pie filling. Drain the canned peaches from the liquids, and slice them into thick slices. In a large mixing bowl, add the peaches, salt, lemon juice, cinnamon, sugar, and vanilla extract, and mix with a spoon.
Sift the cornstarch into the filling and mix it until well combined.
Start with rolling out the first dough disk and line the pie pan with it. Make small holes with a fork and fill them out with the pie filling.
Cut the second piece of dough with a pizza cutter into even ½ inch strips. Gently place about 5 strips over the pie filling. Fold back the second and the fourth strips and place another strip vertically.
Fold the strips over the strips and repeat with the rest of the strips.
Freeze the pie for 20 minutes to prevent the dough from browning quickly. Preheat the oven to 220c (425f).
Mix one egg with a tablespoon of milk or cream and brush the top of the pie. Sprinkle brown sugar on top.
Bake in a 180c (350f) preheated oven for 50-60 minutes on the lower third rack of the oven.
Allow the pie to cool to room temperature to allow the filling to set for at least 2 hours, and then store it in the fridge until you serve.
Expert Tips
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add your favorite peach pie add ins to the filling mixture like chopped nuts, extra cinnamon, sliced fruit, etc.
- Drain the peaches until the last drop. It is very important to drain all of the excess liquids from the canned peaches to make sure you don’t get a soggy pie.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
Faq's
Yes, you can definitely use store-bought pie dough. If you want to make this pie with pie dough, and don't want to do extra work, you can definitely use a store-bought crust.
Yes! If you use fresh peaches for this recipe, peel and cut them into slices, then add a little bit of sugar, depending on how sweet they are.
Cutting pie, the right way is essential. To get even and clean cheesecake slices, make sure that you are using a serrated knife.
Our favorite way to cut pies and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
Generally, it can take anywhere from one hour to two hours for a fruit pie to thicken and set properly.
It is important to follow the recipe instructions and keep an eye on the pie while baking to ensure that it reaches the desired consistency.
Storing
Store this pie in the fridge in an airtight container for up to 4 days. This pie keeps great in the fridge and the top of the crust keeps crispy.
Freezing
To freeze this pie, you will need to wrap the slices in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze this pie for up to 2 months.
Thaw at room temperature for a few hours or in the fridge overnight.
Make it in advance
You can make the pie crusts ahead of time and storing them in the fridge for up to 3 days. When you are ready to use, follow the same instructions as written in the recipe.
Another way to make this pie in advance is to bake the pie according to the instructions and chill the pie in the fridge for up to 1 or two days. Serve and enjoy.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with a gluten-free pie crust.
Dairy-free- It’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter.
Variations
Bourbon- add 2-3 tablespoon of your favorite bourbon for a delicious addition of flavor. The alcohol will evaporate, but the flavor or the bourbon will create a delicious peach and bourbon-flavored pie.
Crumble- make a crumble topping and top the filling with the crumble! We have a delicious crumble recipe in this recipe.
If you are making a crumble topping for this pie, use one pie crust for the bottom of the pie. You will not need another pie crust for the top of the pie to create a lattice pie design.
Crust- you can skip using a pie crust and make a graham cracker crust as I used in my pumpkin pie with graham cracker crust recipe. It's so delicious and way easier to make! It's great for beginners and graham cracker crust lovers.
Add-ins- add your favorite peach pie add-ins like chopped nuts (chopped pecans, chopped walnuts, chopped almonds, etc), and sliced fruit that go perfectly with peaches like strawberries, blueberries, apples, etc.
Spice- I love my peach pie with cinnamon and nutmeg, but you can add ginger, almond extract, cloves, etc.
Serving suggestions
- Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store bought whipped cream and add a dollops of whipped cream on each slice of pie.
- Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch Pie pan
- Food processor
- Rolling pin
- Can opener
More peach recipes
Peach crisp with canned peaches- This peach crisp with canned peaches uses canned peaches that are already sweetened and topped with a delicious crumble topping.
Peach cobbler pound cake- This peach cobbler pound cake is extra soft and moist and is made with all the flavors that peach cobbler has. It has a buttery cinnamon brown sugar peach topping, and is made with peach puree inside the cake batter!
3 ingredient peach cobbler- This 3 ingredient peach cobbler is the easiest peach cobbler recipe out there and has a crispy top and juicy peaches!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 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
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a disk. Cut it in half, cover each dough disk with plastic wrap, and place in the fridge for at least an hour.
- Make the peach pie filling. Drain the canned peaches from the liquids, and slice them into thick slices. In a large mixing bowl, add the peaches, salt, lemon juice, cinnamon, sugar, and vanilla extract, and mix with a spoon.
- Sift the cornstarch into the filling and mix it until well combined.
- Start with rolling out the first dough disk and line the pie pan with it. Make small holes with a fork and fill them out with the pie filling.
- Cut the second piece of dough with a pizza cutter into even ½ inch strips. Gently place about 5 strips over the pie filling. Fold back the second and the fourth strips and place another strip vertically.
- Fold the strips over the strips and repeat with the rest of the strips.
- Freeze the pie for 20 minutes to prevent the dough from browning quickly. Preheat the oven to 220c (425f).
- Mix one egg with a tablespoon of milk or cream and brush the top of the pie. Sprinkle brown sugar on top.
- Bake in a 180c (350f) preheated oven for 50-60 minutes on the lower third rack of the oven.
- Allow the pie to cool to room temperature to allow the filling to set for at least 2 hours, and then store it in the fridge until you serve.
Notes
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add your favorite peach pie add ins to the filling mixture like chopped nuts, extra cinnamon, sliced fruit, etc.
- Drain the peaches until the last drop. It is very important to drain all of the excess liquids from the canned peaches to make sure you don’t get a soggy pie.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
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