Make this easy Peach Pie with Canned Peaches! This recipe uses two simple shortcuts so your dessert comes together quickly and with minimal fuss.
A sweet filling of canned peaches, sugar, and cinnamon is tucked into a buttery store-bought pie crust to create a classic American dessert that’s as easy as it is satisfying.
Why You’re Going to Love This Peach Pie Recipe
- It’s easy. Made with store-bought pie crust, canned peaches, and a few pantry staples, this pie is quick and straightforward.
- It’s delicious. A warm slice of peach pie is a crowd-pleaser for any occasion.
- Minimal ingredients. Everything you need is easy to find at the grocery store, and you may already have most of it at home.
I love a fresh peach pie in summer, but when peaches aren’t in season this recipe lets you enjoy the same comforting flavors year-round using canned peaches. The juicy, cinnamon-spiced filling pairs perfectly with a flaky, buttery crust for a timeless dessert your family will enjoy.
If you enjoy semi-homemade desserts, try a cobbler next time—canned peaches work great in cobblers too. Choose your favorite style of peach dessert and get baking!
Ingredients You’ll Need
- Pie crust – Use store-bought refrigerated double crusts for convenience, or a homemade crust if you prefer.
- Canned peaches – Choose peaches packed in light syrup and drain them well. Fresh sliced peaches can be used when available.
- Lemon juice – A splash brightens the filling and balances sweetness.
- Granulated sugar – Adds the right level of sweetness for a gooey filling.
- All-purpose flour – Helps thicken the filling and absorb excess liquid.
- Cinnamon – A warm spice that complements peach flavor.
- Butter – Small bits dotted over the filling add richness and help create a glossy finish.
- Egg wash – One beaten egg with a splash of water gives the top crust a golden sheen.
For exact ingredient amounts and detailed instructions, see the recipe card below.
Expert Recipe Tips
- Drain the peaches well. Excess liquid from the cans can make the pie soggy—pat or drain thoroughly.
- Make cleanup easier. Bake the pie on a sheet tray lined with foil to catch any drips and protect your oven.
- Let it cool. Allow the pie to rest for at least two hours so the filling sets before slicing.
Storage Instructions
Store leftover pie wrapped in plastic in the refrigerator for up to two days. Reheat individual slices gently in the microwave if desired.
Peach Pie with Ice Cream
Top warm pie with whipped cream or a scoop of ice cream. Vanilla is classic, but cinnamon or peach ice cream can make the dessert extra special.
More Easy Dessert Recipes to Try
- Peaches and Cream Ice Cream
- Classic Ice Cream Cake
- Banana Bread Pudding with Sweet Glaze
- Strawberry Crumble
- Pumpkin Pie without Evaporated Milk
LET’S GET SOCIAL — feel free to leave a comment below if you have questions or want to share a photo of your pie.
Did you make this Homemade Canned Peach Pie? Leave a comment and tell us what you thought or if you added any extras.
Easy Classic Peach Pie with Canned Peaches
10 Servings
10 minutes
50 minutes
2 hours
3 hours
Delicious peach pie made any time of year with store-bought crust and canned sliced 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 for egg wash
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie pan and fit one pie crust into the pan, pressing it snugly into the bottom and sides. Prick the bottom a few times with a fork.
- In a large bowl combine the drained peach slices with lemon juice. Add sugar, flour, and cinnamon and stir gently to coat the peaches.
- Pour the peach mixture into the prepared crust and spread it into an even layer.
- Dot the filling evenly with the diced butter.
- Cover with the second crust, trim excess dough, and crimp or pinch the edges to seal. Cut four 1-inch vents in the top crust to release steam.
- Brush the top with egg wash and bake 50–55 minutes, until the crust is golden and the filling is bubbly. Place the pie on a sheet pan to catch any drips if desired.
- Cool on a wire rack for at least 2 hours to allow the filling to set before slicing.
- Serve with whipped cream or a scoop of vanilla ice cream and enjoy.
Notes
- Store leftovers wrapped in plastic in the fridge for up to two days.
- To avoid oven messes, bake the pie on a foil-lined sheet pan to catch spills.
Nutrition Information:
Yield: 10
Serving Size: 1 slice
Amount Per Serving:
Calories: 181
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 40mg
Sodium: 98mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 17g
Protein: 3g
Did you make this recipe?
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