Golden Peach Pie with Canned Peaches Recipe

There’s something magical about a warm, bubbling pie emerging from the oven — and nothing captures that feeling better than a peach pie with canned peaches recipe. Whether you’re short on time, missing peak summer peaches, or simply craving a taste of Southern comfort, this recipe wraps simplicity and nostalgia into every golden, syrupy slice.

Overview of the Peach Pie with Canned Peaches Recipe

A peach pie with canned peaches recipe is pure home-baked joy. Canned peaches, tender and sweet, offer the perfect shortcut without sacrificing flavor. This pie is everything you want: a flaky, buttery crust enveloping luscious peaches swimming in a lightly spiced syrup. Each bite tastes like sunshine and Sunday afternoons, no matter what season you’re in.

Peach pies have a proud place in American baking traditions, especially across the Southern states. In days when fresh produce wasn’t always available, canning peaches at their ripest was an act of love and preparation. Today, using canned peaches means you can recreate that timeless flavor any time — with less fuss and more certainty.

Picture it: golden crust shattering under your fork, juices running in rich, fragrant rivulets, and a soft peachy filling that clings to your spoon. The aroma alone — warm cinnamon, sweet stone fruit, and buttery pastry — will draw everyone into the kitchen before the pie even cools.

Whether you’re baking for a summer barbecue, a cozy winter gathering, or a midweek treat, this peach pie with canned peaches recipe promises a no-fail, crowd-pleasing dessert that’s as beautiful as it is delicious.

Ingredients List

For the most mouthwatering peach pie with canned peaches recipe, you’ll need just a handful of pantry and fridge staples:

• 2 (15-ounce) cans sliced peaches, drained (choose peaches in light syrup or juice for best results)
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 3 tablespoons cornstarch (for thickening the filling)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice (fresh preferred)
• 2 tablespoons unsalted butter, cut into small cubes
• 1 double pie crust (homemade or store-bought)
• 1 egg, beaten (for egg wash)
• Optional: 1 tablespoon coarse sugar, for sprinkling over the crust

Notes on ingredients:

• Canned Peaches: Drain well and lightly pat dry to prevent a soggy pie.
• Crust: A homemade butter crust gives the best flavor, but a good-quality store-bought crust will save time without compromising the joy.
• Spices: Cinnamon and nutmeg highlight the peaches’ natural warmth and sweetness without overpowering them.

Necessary Tools for Preparation

Before diving into this easy-breezy bake, gather the essential tools that will help your pie shine:

• 9-inch pie plate (glass or ceramic recommended for even browning)
• Large mixing bowl (for tossing the filling)
• Small bowl (for making the egg wash)
• Rolling pin (if rolling homemade crust)
• Pastry brush (to apply the egg wash)
• Sharp knife or kitchen shears (to trim crust edges and cut vents)
• Cooling rack (to cool the pie evenly and prevent sogginess)

Optional but helpful:

• Pie crust shield or aluminum foil strips to protect the crust edges from overbaking.
• Pastry cutter if making a lattice top.

Once your ingredients and tools are ready, you’re well on your way to baking a luscious, golden peach pie that smells like heaven and tastes like pure happiness.

Ingredient Additions & Substitutions

A great peach pie with canned peaches recipe should be flexible — and this one absolutely is. Whether you’re baking gluten-free, low-sugar, or just adding your own spin, these smart substitutions and additions will keep the results golden and delicious.

Peach Varieties:

• Use peaches in juice for a lighter flavor or in light syrup for more sweetness.
• Avoid canned peaches in heavy syrup, which can make the filling overly sweet and sticky.

Frozen or Fresh Peaches:

• You can substitute frozen peaches (thawed and drained) or fresh peaches (peeled and sliced, about 3 cups).
• Increase the sugar slightly if your peaches aren’t very sweet.

Gluten-Free Crust:

• Use your favorite gluten-free pie crust (store-bought or homemade).
• Add ½ tablespoon of tapioca starch or extra cornstarch to the filling for structure.

Flavor Enhancements:

• Add ½ teaspoon vanilla extract to the filling for warmth.
• Try a pinch of ground ginger for a gentle kick.
• For a slightly tangy twist, stir in 1 tablespoon of cream cheese (softened) into the bottom of the crust before filling.

Reduced Sugar Version:

• Use peaches canned in juice.
• Cut granulated sugar to ½ cup and skip the brown sugar.
• Add an extra squeeze of lemon juice to brighten the flavor.

Step-by-Step Instructions

Let’s bake! This peach pie with canned peaches recipe comes together easily with just a few simple steps. Sensory cues are included, so you’ll know exactly what to look, smell, and feel for.

❶ Prepare the Filling

• Drain the canned peaches thoroughly and place them in a large mixing bowl.
• Pat the peaches gently with paper towels to remove excess liquid — this is key to avoiding a soggy pie.
• Add the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
• Gently toss everything together until the peaches are well coated. The mixture should look glossy and slightly thickened.

Look for: a light syrup forming at the bottom of the bowl — not too watery, not dry.
Smell for: warm spices and fresh citrus — comforting and aromatic.

❷ Assemble the Pie

• Preheat your oven to 425°F (220°C).
• Roll out one half of your pie crust and place it into your pie plate. Press gently into the bottom and sides.
• Pour the peach filling into the crust, spreading it evenly.
• Dot the top of the filling with butter cubes for richness.
• Roll out the second crust and place over the filling, or create a lattice top if desired.
• Trim any overhanging dough and crimp the edges to seal.
• Cut a few slits in the top crust (if using whole crust) to allow steam to escape.
• Brush the top with beaten egg, then sprinkle with coarse sugar if using.

Look for: a filled but not overflowing pie, nicely sealed edges, and a lightly glistening egg wash.
Feel for: cool, firm dough that holds its shape — if it softens, pop it in the fridge for 10 minutes before baking.

❸ Bake the Pie

• Place the pie on the middle rack of the oven.
• Bake for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 30–35 minutes.
• Check halfway through — if the edges are browning too quickly, shield them with foil.
• The pie is ready when the crust is deep golden and the filling is bubbling through the vents.

Smell for: buttery crust mingling with sweet peach syrup and warm spices.
Listen for: bubbling juice — it’s a sign that the filling is fully cooked and thickened.
Look for: deep golden edges and syrup just beginning to caramelize at the crust line.

Cool the pie on a wire rack for at least 2 hours before slicing. This allows the filling to set — slicing too soon will lead to a runny mess.

Serving Suggestions

This peach pie with canned peaches recipe deserves to be served with just the right touch — the kind that turns a great dessert into a moment of true comfort.

Classic à la Mode:
Serve warm slices with a big scoop of vanilla ice cream. The contrast of cool cream against warm pie is unbeatable.

Whipped Cream & Cinnamon:
Try lightly sweetened whipped cream dusted with cinnamon or nutmeg for an elegant finish.

Brunch Treat:
Don’t save pie for dessert — serve it at brunch alongside scrambled eggs, sausage, and fresh coffee for a hearty Southern-style start to the day.

Holiday Highlight:
This pie is a sleeper hit on Thanksgiving or Christmas dessert tables, especially when everyone else is bringing pumpkin. The golden hue and sweet aroma feel just right for festive feasts.

Mini Peach Pies:
Use the same filling to make hand pies or mini pies in muffin tins. Just reduce the baking time to 20–25 minutes and watch for golden crusts.

No matter how it’s served, this peach pie with canned peaches recipe always brings smiles and second helpings.

Tips for Best Results

Baking pie isn’t just a recipe — it’s a rhythm. These pro tips will make your pie the golden, flaky masterpiece it’s meant to be.

Prevent a Soggy Bottom

• Drain and pat the peaches dry before mixing the filling. Moisture is the enemy of crisp crust.
• Use glass or ceramic pie plates — they heat evenly and help develop a nicely browned bottom crust.

Butter Makes It Better

• Don’t skip those dots of butter on top of the filling. They melt into the peaches, enhancing richness and flavor.

Chill Is Key

• If your crust starts to get soft as you work, refrigerate the assembled pie for 10–15 minutes before baking. Cold dough bakes up flakier.

Crimp with Care

• A good seal and crimped edge keeps juices inside. Try a classic fork-press or a pinched scallop edge for a rustic look.

Bake to Bubble

• Don’t pull the pie too early! It needs to bubble at the center to ensure the filling has thickened properly.
• Shield the edges with foil if they’re browning faster than the center — a simple fix that prevents burning.

Rest Before Serving

• This pie must cool for 2–4 hours before slicing. Hot pie = soupy mess. Cool pie = clean slices and a perfectly set filling.

Bonus Tip

• If you want a glossy, deep golden crust, brush your top crust with egg yolk + 1 tablespoon milk instead of whole egg wash.

Storage Instructions

One of the joys of this peach pie with canned peaches recipe is how well it stores — if it lasts long enough to need storing, that is.

Room Temperature

• Let the pie cool completely, then store loosely covered at room temp for up to 2 days. A cake dome or foil tent works well.

Refrigeration

• After 2 days, move leftovers to the fridge, covered tightly with foil or plastic wrap. Keeps well for up to 5 days.

Freezing

• To freeze a baked pie:
  • Cool completely, then wrap tightly in two layers of foil.
  • Freeze for up to 2 months.
  • To reheat: Thaw overnight in the fridge, then warm in a 325°F oven for 15–20 minutes.
• To freeze an unbaked assembled pie:
  • Wrap well and freeze. When ready to bake, place in the oven directly from frozen and add 15–20 minutes to the baking time.

Reheating

• Individual slices reheat beautifully in a toaster oven at 325°F for 5–8 minutes.
• Avoid microwaving — it makes the crust soggy. If you must, wrap the slice in a paper towel to absorb moisture.

With just a little care, your pie will stay delicious for days — and maybe even be better on Day 2, when the flavors have had time to mingle and settle.

FAQ

Can I use canned peaches in heavy syrup?

Yes, but it’s best to rinse and drain them thoroughly. Otherwise, the pie could turn out overly sweet and slightly gummy. If you must use heavy syrup peaches, consider reducing the sugar in the filling by 2–3 tablespoons.

How do I thicken peach pie filling if it looks runny?

If you notice excess juice during assembly, simply sprinkle an extra ½ tablespoon of cornstarch over the filling before topping with the crust. Also, baking until you see bubbling is key — it activates the starch and sets the filling.

Can I make the pie ahead of time?

Absolutely!

• Bake the pie, let it cool, then cover and refrigerate for up to two days before serving.
• For maximum flakiness, reheat gently at 325°F for about 15 minutes to refresh the crust.

What if I don’t have cornstarch?

You can substitute tapioca starch (same amount) or flour (use 2 tablespoons instead of 3). Keep in mind, flour-thickened fillings are slightly cloudier but still delicious.

Can I make this recipe dairy-free?

Yes!

• Use a dairy-free crust (many store-bought versions are naturally dairy-free).
• Skip the butter dots, or replace them with small pats of vegan butter.

Conclusion

At its heart, this peach pie with canned peaches recipe is more than dessert — it’s an edible memory. A golden, bubbling pie that wraps your kitchen in the scent of sweet peaches and warm spices, ready to be shared with everyone you love.

No fancy tricks. No hard-to-find ingredients. Just real, simple joy — tucked into every juicy, flaky bite.

So pull out that pie plate, pop open those peaches, and let’s bake up something truly golden together. Your slice of sunshine is waiting.

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Additional Recommended Recipes

If you loved this peach pie with canned peaches recipe, here are a few more easy-breezy, crowd-pleasing desserts to try next:

• Peach Jalapeno Jam Recipe – A sweet and spicy spread that elevates any Southern breakfast or charcuterie board.
• Strawberry Cheesecake Dump Cake Recipe – Fruity, gooey, and effortlessly delicious—your next potluck hit.
• Baby Lemon Impossible Pies Recipe – Mini lemon pies with a creamy, custard-like center that bakes up like magic.
• Apricot Pineapple Jam Recipe – Bright, tropical, and perfect for toast or gifting in mason jars.

These sweet treats bring out the comforting charm of fruit-forward desserts, ideal for summer gatherings or year-round baking fun.