If you’ve been craving peach pie with canned peaches but didn’t want to wait for fresh peach season, this recipe is exactly what you need. Canned peaches are a total workhorse in baking, delivering consistent sweetness, perfect texture, and zero prep frustration every single time.

This pie comes together with a flaky, golden double crust and a spiced, jammy peach filling thickened with cornstarch. It slices cleanly, holds its shape, and tastes like something your grandmother would have set on the windowsill to cool.

The key to a great canned peach pie is two things: draining the peaches thoroughly so your filling doesn’t turn watery, and adding just the right balance of lemon juice and warm spices to make those peaches taste vibrant and alive. Skip either of those steps, and you’ll notice the difference immediately.

This recipe walks you through everything from building the crust to getting that perfect golden-brown top. Whether you’re baking for a holiday, a potluck, or just a random Tuesday when pie sounds exactly right, this one delivers.

Why You’ll Love This Peach Pie with Canned Peaches

Canned peach pie is one of those recipes that punches way above its weight in terms of flavor versus effort.

The peaches are already peeled, pitted, and sliced, which means you skip the most tedious part of making a fruit pie.

The filling comes together in a single bowl in about five minutes, and the cornstarch does all the heavy lifting to give you a thick, glossy interior that doesn’t run all over the plate.

It’s a year-round recipe, which is a huge advantage. Fresh peaches have a short window, but canned peaches live in your pantry and are ready whenever the pie craving strikes.

The warm spices, cinnamon, nutmeg, and vanilla, turn simple canned fruit into something that smells and tastes genuinely special while it bakes.

Beginner-friendly: no candy thermometers, no complicated techniques, no stress
Uses pantry staples you likely already have on hand
Works with store-bought or homemade pie crust
The filling can be prepped hours ahead of baking
Leftovers reheat beautifully and taste just as good the next day
Crowd-pleaser for all ages, from kids to grandparents

Read Also: Peach Cobbler with Canned Peaches

Ingredients

Canned peaches packed in juice or light syrup work better than those packed in heavy syrup, since heavy syrup adds too much sweetness and makes it harder to control the filling’s sugar level. Drain them very well, then give them a rough chop if the slices are large.

2 cans (29 oz / 822g each) sliced peaches in juice or light syrup, drained well and roughly chopped
3/4 cup (150g) granulated white sugar, plus 1 tablespoon for sprinkling on top
3 tablespoons (24g) cornstarch
1 tablespoon (15ml) fresh lemon juice
1 teaspoon (5ml) pure vanilla extract
1 teaspoon (2.5g) ground cinnamon
1/4 teaspoon (0.5g) ground nutmeg
1/4 teaspoon (1.5g) fine sea salt
1 tablespoon (14g) unsalted butter, cut into small cubes
2 store-bought or homemade 9-inch pie crusts (one for the bottom, one for the top)
1 large egg + 1 tablespoon (15ml) water, whisked together for egg wash
1 tablespoon (12g) coarse sugar or turbinado sugar for topping (optional but recommended)

This pairs nicely with the classic Peach Pie Filling Recipe if you ever want to prep the filling in advance and store it separately.

Kitchen Equipment Needed

Having the right tools on hand makes this process smooth and enjoyable. A 9-inch pie dish is the standard size, but a deep-dish version works too; just expect a slightly longer bake time to ensure the filling sets fully.

9-inch pie dish (ceramic, glass, or metal)
Large colander for draining peaches
Large mixing bowl
Rolling pin (if using homemade crust)
Pastry brush for egg wash
Bench scraper for handling dough
Sharp knife or pastry wheel for lattice strips
Pie shield or aluminum foil to prevent the crust edges from over-browning
Measuring cups and spoons
Digital kitchen scale for accurate measurements
Rimmed baking sheet to catch any drips in the oven

Read Also: Peach Crisp with Canned Peaches

Recommended Products for This Recipe

These products were chosen based on quality and performance for making the best possible peach pie. Each one solves a real problem that can make or break this dessert.

1. OXO Good Grips Pie Server

A good pie server is the difference between a clean, photogenic slice and a crumbled mess. This one has a sharp edge to cut cleanly through pastry and a wide base to support the slice as you lift it out.

Get it on Amazon

2. Emile Henry Ceramic Pie Dish

Ceramic pie dishes conduct heat more evenly than metal ones, which helps the bottom crust bake through without the edges burning. This dish also goes from oven to table beautifully.

Get it on Amazon

3. Bob’s Red Mill Organic All-Purpose Flour

If you’re making your crust from scratch, flour quality matters more than most people realize. Bob’s Red Mill organic flour has consistent protein content, which gives you a reliably flaky, tender crust every time.

Get it on Amazon

4. Nielsen-Massey Pure Vanilla Extract

This is the vanilla extract that serious home bakers swear by. It has a clean, rich vanilla flavor that makes a noticeable difference in the peach filling, especially when paired with cinnamon and nutmeg.

Get it on Amazon

5. OXO Good Grips Pie Crust Shield

Overcooked crust edges are one of the most common peach pie problems. A silicone pie shield slips on during baking and keeps the edges golden rather than burnt, without affecting the center.

Get it on Amazon

Another great peach recipe to have in your back pocket is this Peach Crumble Pie Recipe, which skips the top crust entirely in favor of a buttery oat crumble.

Step-by-Step Instructions

1. Drain the Canned Peaches Thoroughly

Open both cans of peaches and pour them into a large colander set over the sink.
Let them drain for at least 10 to 15 minutes. Do not rush this step; excess syrup is the number one cause of a watery, runny pie filling.
Once drained, spread the peaches on a few layers of paper towels and blot them gently to remove any remaining moisture.
If your peach slices are very large, roughly chop them into bite-sized pieces, about 1 inch (2.5 cm) each. Smaller, more uniform pieces mean every forkful has peach in it.
Set the drained, chopped peaches aside while you prepare the other components.

2. Preheat the Oven and Prepare the Pie Dish

Set your oven to 375°F (190°C) and place a rack in the lower third of the oven. This position puts the bottom of the pie closer to the heat source, which helps the bottom crust bake through properly.
Lightly grease your 9-inch (23 cm) pie dish with a thin coat of nonstick baking spray or a small amount of butter applied with a paper towel.
If you’re using store-bought pie crust, take it out of the refrigerator now and let it sit at room temperature for about 10 minutes. Cold dough cracks when you try to unroll it.

3. Make the Peach Filling

In a large mixing bowl, combine the drained peaches, 3/4 cup (150g) granulated sugar, 3 tablespoons (24g) cornstarch, 1 tablespoon (15ml) lemon juice, 1 teaspoon (5ml) vanilla extract, 1 teaspoon (2.5g) ground cinnamon, 1/4 teaspoon (0.5g) ground nutmeg, and 1/4 teaspoon (1.5g) fine sea salt.
Stir everything together gently until the peaches are evenly coated and no dry cornstarch remains visible.
The cornstarch is your thickening agent. It activates as the filling heats up in the oven, transforming the juices into a glossy, jammy gel that holds the filling together when you slice the pie.
Let the filling sit for about 5 minutes while you line the pie dish. This gives the cornstarch a chance to begin absorbing the juice, making it less likely to pool at the bottom.

4. Line the Pie Dish with the Bottom Crust

Unroll or gently unfold one of your pie crusts and lay it over the prepared pie dish.
Lift the edges of the crust gently and allow it to settle into the dish without stretching or tearing it. Stretching the crust causes it to shrink during baking.
Press the crust lightly against the bottom and sides of the dish so there are no air pockets underneath.
Trim any overhang to about 1/2 inch (1.25 cm) beyond the rim of the dish using kitchen scissors or a sharp knife. You’ll use this overhang later to crimp the edges.
Do not dock or poke holes in the bottom crust for this recipe. The cornstarch-thickened filling needs to bake against the crust to help seal it from the bottom up.

5. Add the Filling and Dot with Butter

Pour the peach filling into the prepared crust, spreading it into an even layer with a spatula or spoon.
Scatter the small cubes of unsalted butter (1 tablespoon / 14g total) over the top of the filling. These butter pieces melt into the filling as it bakes, adding richness and helping the filling develop a more complex, rounded flavor.
Make sure the filling is distributed evenly so the pie bakes uniformly and doesn’t have thick spots in the middle.

6. Add the Top Crust

Unroll your second pie crust and drape it over the filling. You have two options at this stage: a full flat top crust or a lattice.
For a full top crust: lay the crust directly over the filling. Tuck the edges under the bottom crust overhang and pinch them together to seal. Crimp the edges using your fingers or a fork. Cut 4 to 5 small slits in the top crust with a sharp knife. These vents allow steam to escape during baking, which prevents the crust from puffing up and cracking unevenly.
For a lattice top: cut the second crust into 10 to 12 strips about 1 inch (2.5 cm) wide. Lay half the strips across the pie in one direction, evenly spaced. Fold back every other strip and lay a new strip perpendicular. Unfold the folded strips over the new strip, then fold back the alternating ones. Repeat across the pie, weaving the strips into a classic basket pattern. Trim the ends and press them into the bottom crust edge to seal.

7. Apply the Egg Wash and Sugar

In a small bowl, whisk together 1 large egg and 1 tablespoon (15ml) of water until smooth. This is your egg wash.
Using a pastry brush, gently paint the egg wash over the entire top crust, including the edges. The egg wash gives the crust its beautiful golden-brown color and a light sheen.
Sprinkle 1 tablespoon (12g) of coarse sugar or turbinado sugar evenly over the top. This is optional but adds a lovely sparkle and a satisfying crunch to every bite.

8. Bake the Pie

Place the pie on a rimmed baking sheet to catch any juices that bubble over. This will save your oven from a mess.
Bake at 375°F (190°C) for 50 to 60 minutes, until the crust is deeply golden and the filling is bubbling through the vents or lattice openings. Bubbling filling is your signal that the cornstarch has activated and the pie will set properly as it cools.
After about 30 minutes of baking, check the edges of the crust. If they’re browning faster than the center, place a pie shield or loosely tent the edges with strips of aluminum foil to protect them for the remainder of the bake.
The top of the pie should be uniformly golden. If the center looks pale but the edges are done, give it another 5 to 10 minutes before checking again.

9. Cool the Pie Before Slicing

Remove the pie from the oven and place it on a wire cooling rack.
Allow it to cool for at least 2 to 3 hours before slicing. This is the hardest part of the recipe, but it is not optional. Cutting into a hot pie releases all the filling before it has had time to set. The result is a soupy, messy slice that falls apart.
As the pie cools, the cornstarch continues to thicken the filling. By the time it’s fully cool, the filling will hold a clean, neat slice.
For the cleanest slices possible, allow the pie to cool to room temperature, then refrigerate it for 1 hour before serving.

This recipe works as a base for so many variations. If you love fruit pies, this Blueberry Pie Recipe uses the same basic approach and is equally simple.

Tips for Success

Getting a peach pie with canned peaches exactly right comes down to a few non-negotiable habits that separate a good pie from a great one. The most important is drainage: even if the peaches look dry after sitting in the colander, blot them again with paper towels. One tablespoon of extra liquid in the filling can affect the texture significantly.

Drain aggressively: Drain canned peaches for at least 15 minutes and then blot with paper towels. Wet peaches = watery filling.
Use cold butter for a flaky crust: If making homemade crust, your butter should be ice cold. Warm butter creates a mealy texture instead of flaky layers.
Don’t skip the cornstarch: Cornstarch is a more reliable thickener for fruit pies than flour because it creates a clearer, glossier gel without a starchy aftertaste.
Bake until the filling bubbles: This is the only foolproof sign that the cornstarch has fully activated. Pull the pie early and the filling will be runny.
Let the pie cool completely: Patience is key. A pie that hasn’t cooled all the way will collapse when sliced.
Cover the crust edges: Use a pie shield or foil after the first 25 to 30 minutes to prevent over-browning.
Add a little lemon zest: Zesting half a lemon into the filling in addition to the juice brightens the peach flavor noticeably.
Taste your peaches first: If your canned peaches are packed in heavy syrup or are very sweet, reduce the granulated sugar in the filling by 2 tablespoons.

Read Also: Cherry Pie Recipe

Serving Suggestions

Peach pie is incredibly versatile when it comes to serving. A warm slice with a cold scoop of vanilla ice cream is the classic pairing for a reason: the contrast in temperature and texture is genuinely wonderful. That said, there are plenty of other great ways to serve it depending on your mood.

A generous scoop of vanilla bean ice cream placed directly on a warm slice
A dollop of fresh whipped cream with a light dusting of cinnamon on top
A drizzle of warm Caramel Sauce for a Southern-inspired finishing touch
A spoonful of thick, full-fat Greek yogurt for a slightly tangy contrast
Served alongside a fresh Fruit Salad for a complete summer dessert table
A light dusting of powdered sugar for an elegant, simple presentation

For a brunch spread, this pie pairs naturally with other baked goods and fresh fruit.

Read Also: Peach Cobbler Recipe

Variations to Try

Once you’ve mastered the base recipe, there are a handful of easy ways to customize this pie to match your tastes or what’s in your pantry. These variations all work within the same basic framework, so no extra baking skills are required.

Brown sugar peach pie: Swap the granulated sugar for packed light brown sugar. The molasses notes in brown sugar give the filling a deeper, caramel-like warmth that pairs beautifully with the peaches.
Peach and blueberry pie: Add 1 cup (150g) of fresh or frozen blueberries to the filling. The blueberries add a beautiful purple color and a slightly tart contrast. You can find more inspo in this Blueberry Peach Crumble Recipe.
Ginger peach pie: Add 1/2 teaspoon (1g) of ground ginger or 1 tablespoon (10g) of finely grated fresh ginger to the filling for a warm, slightly spicy kick.
Bourbon peach pie: Stir 1 tablespoon (15ml) of good bourbon into the filling for a sophisticated twist. The alcohol bakes off completely, leaving a toasty, complex flavor behind.
Peach crumble pie: Skip the top crust entirely and finish the pie with a streusel topping made of flour, butter, oats, and brown sugar. It’s equally delicious and requires less crust work. See more ideas in this Peach Crumble Recipe.
Spiced cardamom peach pie: Add 1/4 teaspoon (0.5g) ground cardamom to the filling alongside the cinnamon and nutmeg for a fragrant, slightly exotic note.
Cream cheese peach pie: Spread a thin layer of sweetened cream cheese on the bottom crust before adding the filling for a rich, cheesecake-like base that balances the fruity top.

For a crumble version without a traditional pie crust, check out these Peach Crumble Bars.

Storage and Reheating

Peach pie stores quite well, making it a great make-ahead dessert. The filling continues to firm up as it sits, so a pie that has been refrigerated overnight often has an even better texture than one served the same day.

Room temperature: Cover loosely with plastic wrap or foil and store at room temperature for up to 2 days. Keep away from direct sunlight or heat.
Refrigerator: Transfer leftover pie to the refrigerator in an airtight pie storage container or cover tightly with plastic wrap. It keeps well for up to 5 days.
Freezer: Freeze baked pie whole or in individual slices. Wrap tightly in two layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months.
Reheating from the refrigerator: Place individual slices on a baking sheet and warm at 325°F (165°C) for about 10 to 15 minutes, until heated through.
Reheating a whole pie: Cover the pie loosely with foil and bake at 325°F (165°C) for 20 to 25 minutes.
From frozen: Thaw overnight in the refrigerator, then reheat as above. Do not microwave from frozen, as the crust turns soft and loses its texture.

If you enjoy making peach desserts ahead of time, you’ll also love this Peach Crisp with Frozen Peaches as another freezer-friendly option.

Nutritional Facts

The values below are approximate and based on one slice of pie, assuming the pie is cut into 8 equal slices. Exact values will vary depending on the specific pie crust and canned peaches used.

Nutrient	Per Serving (1 slice)
Calories	320 kcal
Total Fat	13g
Saturated Fat	5g
Cholesterol	30mg
Sodium	220mg
Total Carbohydrates	48g
Dietary Fiber	2g
Total Sugars	26g
Protein	3g
Vitamin C	4mg
Calcium	20mg
Iron	1mg

Keep in mind that using a deep-dish pie dish or a larger quantity of filling will change the calorie count per slice. Swapping to a lower-sugar canned peach product and reducing the added sugar can bring the carbohydrate count down meaningfully without affecting the pie’s structure.

You might also love the Banana Cream Pie Recipe if you’re exploring more classic American fruit pie options.

Health Benefits of Key Ingredients

While peach pie is undeniably a dessert, some of the ingredients in this recipe bring real nutritional value to the table alongside their flavor. Understanding what’s in your food makes the occasional slice feel even better.

Peaches, even canned ones, contain vitamin C, potassium, and dietary fiber, along with antioxidants like beta-carotene that support immune function and skin health.

Peaches: A good source of vitamin C, which supports immune health, and potassium, which is important for heart function and blood pressure regulation.
Lemon juice: Adds vitamin C and citric acid, which helps preserve color and brightens the overall flavor of the filling.
Cinnamon: Research suggests that cinnamon has anti-inflammatory properties and may help support blood sugar regulation when consumed in regular amounts.
Nutmeg: Contains small amounts of antioxidants and has traditionally been used to support digestion.
Eggs (in the egg wash): Provide protein, choline, and fat-soluble vitamins including vitamin D and B12.
Cornstarch: A gluten-free thickening option that’s lower in calories per tablespoon than most alternative thickeners.

For more peach-forward recipes that highlight the natural flavor of this fruit, this Blueberry Peach Crisp Recipe is a wonderful place to start.

Frequently Asked Questions

1. Do I need to cook the canned peaches before adding them to the pie?

No, you don’t need to cook the peaches beforehand. Canned peaches are already softened during the canning process, which means they’ll bake through perfectly in the oven without any pre-cooking. Just make sure to drain them thoroughly before mixing them with the other filling ingredients.

2. Why is my peach pie filling runny?

A runny filling usually comes down to one of three things. The peaches weren’t drained well enough, the pie wasn’t baked long enough for the cornstarch to fully activate, or the pie was cut before it had time to cool completely. All three are easy to fix once you know they’re the culprits.

3. Can I use fresh peaches instead of canned?

Yes, fresh peaches work well when they’re in season. You’ll need about 5 to 6 medium peaches (roughly 2 lbs / 900g), peeled, pitted, and sliced. Fresh peaches release more liquid than canned, so you may need to increase the cornstarch by 1 tablespoon. You can also toss the sliced peaches with the sugar and let them macerate for 30 minutes, then drain off the excess liquid before making the filling.

4. Can I make this pie ahead of time?

Absolutely. You can make the entire pie up to 2 days in advance and store it at room temperature (covered) or in the refrigerator. The filling actually sets up more firmly after the pie has had time to rest, which makes for cleaner slices. Reheat individual slices in the oven at 325°F (165°C) for 10 to 15 minutes before serving if you prefer a warm slice.

5. What’s the difference between using cornstarch and flour as a thickener?

Cornstarch is the better choice for fruit pies because it creates a clearer, glossier gel with a neutral flavor. Flour works, but it requires a higher volume to achieve the same thickening power, and it can leave a slightly starchy flavor in the finished filling if the pie isn’t baked long enough. For canned peaches, which already have a clean, delicate flavor, cornstarch lets that flavor shine through without interference.

For a completely different take on a peach dessert using pantry staples, this Bisquick Peach Cobbler Recipe is fast, fun, and genuinely delicious.

Peach Pie with Canned Peaches

Steven

A reliable year-round dessert, this peach pie with canned peaches delivers a flaky, golden double crust and a spiced, jammy filling every single time. It’s simple, impressive, and bakes up perfectly no matter the season.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 55

Total Time 1 20

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

9-inch pie dish - ceramic, glass, or metal
Large colander
Large mixing bowl
Rolling Pin - if using homemade crust
Pastry brush
Bench scraper - for handling dough
Sharp knife - for cutting slits or lattice strips
Pie shield - or aluminum foil to prevent over-browning
Measuring cups and spoons
Digital kitchen scale - for accurate measurements
Rimmed Baking Sheet - to catch drips
Pastry wheel - optional, for lattice strips

Ingredients

2 cans (29 oz / 822g each) sliced peaches in juice or light syrup - drained well and roughly chopped
3/4 cup granulated white sugar - 150g
3 tablespoons cornstarch - 24g
1 tablespoon fresh lemon juice - 15ml
1 teaspoon pure vanilla extract - 5ml
1 teaspoon ground cinnamon - 2.5g
1/4 teaspoon ground nutmeg - 0.5g
1/4 teaspoon fine sea salt - 1.5g
1 tablespoon unsalted butter - 14g, cut into small cubes
2 store-bought or homemade 9-inch pie crusts - one for the bottom, one for the top
1 large egg - for egg wash
1 tablespoon water - 15ml, for egg wash
1 tablespoon coarse or turbinado sugar - 12g, for topping (optional)

Instructions

Pour peaches into a colander and let drain for 10-15 minutes. Blot gently with paper towels to remove excess moisture. Roughly chop large slices into 1-inch pieces.
Preheat oven to 375°F (190°C) with a rack in the lower third. Lightly grease a 9-inch pie dish.
In a large bowl, combine drained peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir gently until peaches are evenly coated. Let sit for 5 minutes.
Line the pie dish with one crust, pressing it gently against the bottom and sides. Trim the overhang to about 1/2 inch beyond the rim.
Pour the filling into the prepared crust and spread it evenly. Scatter the butter cubes over the top of the filling.
Top with the second crust and seal the edges by tucking under and crimping. Cut 4-5 slits for steam vents, or weave a lattice top.
Whisk together the egg and water to make an egg wash. Brush it over the entire top crust and sprinkle with coarse sugar.
Place the pie on a baking sheet and bake at 375°F (190°C) for 50-60 minutes, until the crust is golden and the filling is bubbling. Use a pie shield to protect the edges after 30 minutes.
Let the pie cool on a wire rack for at least 2-3 hours before slicing. For the cleanest slices, refrigerate for 1 hour after cooling to room temperature.

Notes

Drain aggressively: Drain canned peaches for at least 15 minutes and blot with paper towels to prevent a watery filling.
Use cold butter for a flaky crust: If making homemade crust, ensure your butter is ice cold for the best layers.
Don’t skip the cornstarch: Cornstarch creates a clear, glossy gel that thickens the filling without a starchy taste.
Bake until the filling bubbles: This is the only sign that the cornstarch has fully activated. Pull it early and the filling will be runny.
Patience is key for cooling: A pie that hasn’t cooled completely will collapse when sliced. Wait at least 2-3 hours.
Cover the crust edges: Use a pie shield or foil after 25-30 minutes to prevent over-browning.
Add a little lemon zest: Zesting half a lemon into the filling brightens the peach flavor noticeably.
Taste your peaches first: If your canned peaches are in heavy syrup or very sweet, reduce the granulated sugar by 2 tablespoons.
Make-ahead: You can make the pie up to 2 days in advance and store it covered at room temperature or in the refrigerator. The filling sets up even more firmly overnight.
Freezing: Freeze the baked pie whole or in individual slices, wrapped tightly in plastic wrap and foil, for up to 3 months.

Keyword canned peach pie, classic fruit pie, easy peach pie, year round peach pie

Final Thoughts

Peach pie with canned peaches is the kind of recipe that belongs in your permanent rotation, not just for peach season but for every season.

It’s reliable, forgiving, and delivers results that taste far more impressive than the effort involved.

The biggest thing to remember is to drain your peaches well, bake until the filling truly bubbles, and give the pie time to cool before you dig in. Those three steps alone will get you most of the way there.

If you make this pie, leave a comment below and tell me how it turned out. Did you go with a full top crust or a lattice? Did you add bourbon or keep it classic? I love hearing about the little tweaks people make.

Sharing this recipe with a friend who loves to bake is always a great idea too. A pie this easy deserves to be made often.

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