Easy Classic Peach Pie with Canned Peaches
Make this easy Peach Pie with Canned Peaches! This recipe uses two smart shortcuts so that your dessert is ready quickly, without any fuss.
A sweet filling of canned peaches, sugar, and cinnamon is wrapped in a buttery store-bought pie crust to create this classic American dessert, and it truly can’t get any easier.
Why You’re Going to Love This Peach Pie Recipe
- It’s Easy. Made with store bought pie crust, canned peaches, and a handful of other common pantry ingredients, this recipe is simple and easy to make.
- It’s Delicious. Everyone loves a slice of peach pie for dessert. You can’t go wrong with pie, no matter the occasion!
- Minimal, Simple Ingredients. Everything you need to make this delicious peach pie recipe is easy to find at your local grocery store, and you might already have most of it in your pantry already.
I love making a homemade peach pie with fresh peaches, it’s the perfect summer dessert. But during the rest of the year when it’s not peach season, I use this easy peach pie recipe to make a delicious peach pie with canned peaches instead!
The juicy peaches and warm cinnamon-spiced filling are perfectly complemented by a buttery, flaky crust, creating a dessert that is sure to be a hit with your family and friends, any time of the year! It’s the best peach pie recipe.
If you like this semi-homemade dessert, you’ll also love my easy Cherry Cobbler with Cake Mix, and my Crockpot Peach Cobbler, also made with a box of cake mix! Cobbler can be made with canned peaches too, so choose your favorite style of peach dessert, and let’s get to baking!
Ingredients You’ll Need
- Pie Crust – Take a shortcut and use store-bought, refrigerated pie crust for this recipe. They typically come in a double crust box, and you’ll need both of them for peach pie. You can also use a homemade pie crust if you like.
- Canned Peaches – Look for cans of peaches in light syrup, rather than heavy syrup. The ones in heavy syrup can be too sweet, and we’ll be draining away the syrup anyways. You can also use sliced fresh ripe peaches in this easy recipe.
- Lemon Juice – A bit of acidity helps to balance the sweetness of the peaches and adds a fresh, bright flavor.
- Granulated Sugar – You don’t need much, but to get a perfectly sweet, gooey peach pie filling, you will need some sugar.
- Flour – Flour will help to absorb liquid from the peaches while they bake.
- Cinnamon – This spice goes perfectly with peaches.
- Butter – This is an amazing trick to make pie filling with canned fruit taste amazing. Add dots of butter to the filling before you cover it with the top crust!
- Egg Wash – To make an egg wash for the top of the pie, whisk one egg with just a splash of water. This makes the top of the pie perfectly golden brown.
For the complete list of ingredients quantities and instructions on how to make peach pie with canned peaches, please see the recipe card below.
Expert Recipe Tips
- Drain the peaches well – Canned peaches that are too wet will give you a soggy, runny pie.
- Make clean-up easy – Place your pie pan on a sheet tray lined with foil. This way, if any of the filling bubbles out, you won’t need to scrub it off of the bottom of your oven.
- Let it cool – Give the peach pie at least two hours to cool before trying to slice and serve it. This will help the filling to set.
Storage Instructions
Leftover peach pie can be stored in the fridge, wrapped well with plastic wrap, for up to 2 days. Reheat slices gently in the microwave if you like.
Peach Pie with Ice Cream
You can top your pie with whipped cream, but it will be so much better with a scoop of ice cream! The classic pairing would be vanilla bean ice cream, but you can also try cinnamon ice cream or peach ice cream for an extra special treat.
More Easy Dessert Recipes to Try
- Peaches and Cream Ice Cream
- Classic Ice Cream Cake
- Banana Bread Pudding
- Strawberry Crumble
- If you’re looking for more pie recipes, try this Pumpkin Pie without Evaporated Milk.
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Did you make this Homemade Canned Peach Pie Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.
Easy Classic Peach Pie with Canned Peaches
Ingredients
- 2 store-bought refrigerated pie crusts
- 2 cans 15 ounces each sliced canned peaches in light syrup, well drained
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 1 tablespoon butter finely diced
- 1 egg beaten with a splash of water to create an egg wash
Instructions
- Preheat your oven to 350F and grease a 9” pie pan with nonstick cooking spray. Add one of the pie crusts to the pan making sure to place it snug around the bottom and sides. Poke the bottom a few times with a fork.
- In a large bowl, combine the peach slices (make sure they’re drained really well) and lemon juice. Then sprinkle over the sugar, flour, and cinnamon and mix to combine.
- Pour the peach filling into the pie crust and spread it into an even layer.
- Sprinkle the diced butter evenly over the peaches.
- Lay the second pie crust over the peaches and trim any excess around the edges. Pinch or crimp the edges to seal in the filling and then use a sharp knife to cut four (1-inch long) vents in the top crust.
- Brush the top crust with the egg wash and and bake for 50-55 minutes or until the crust is golden brown and the filling is hot and bubbly. I like to place the pie on a sheet pan to catch any accidental drips, but that is optional!
- Allow the peach pie to cool on a wire rack for at least 2 hours before serving. This will help the filling set!
- Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Store any leftover pie wrapped in plastic in the fridge for up to two days.
- Make clean-up easy – Place your pie pan on a sheet tray lined with foil. This way, if any of the filling bubbles out, you won't need to scrub it off of the bottom of your oven.
