Peach pie doesn’t have to be fussy — in fact, I’m all about the shortcuts that save time without sacrificing flavor.
First tip? Use canned peaches! I know, I know… you might be hesitant, but trust me — once they’re baked into that golden, bubbly pie, you’d never know the difference. (If you want more info on safe handling of canned goods, here’s a helpful USDA guide on canned food safety.)
Second shortcut? Store-bought pie crust. I’m a big fan of Pillsbury, but any brand you love will work just fine. Want to try your own crust? This King Arthur Baking guide to flaky pie crust is an excellent resource.
And with those two pieces sorted, all that’s left is to dress it up and bake this Easy Peach Pie with Canned Peaches, irresistibly delicious!
If you love easy peach desserts, you should also check out my Peach Crumble Recipe — another simple summer favorite.
Table of Contents
How to Make Peach Pie with Canned Peaches
(You’ll find the full printable recipe with all the exact measurements at the bottom of this post!)
STEP ONE: Preheat your oven to 350°F. Give your 9-inch pie pan a quick spritz with nonstick baking spray so nothing sticks. Then unroll one of your pie crusts and gently press it into the bottom and up the sides of the pan — nice and easy. Your pie is already off to a great start!
STEP TWO: In a large bowl, toss together the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and a little nutmeg — give it all a good mix until everything’s nicely coated. Then pour that sweet, spiced filling into your prepared pie crust and smooth it out with a spatula. It’s already looking delicious!
STEP THREE: Now for the fun part — grab that second pie crust and place it on top. You can keep it simple or get creative with a lattice or cut-out design — totally up to you! Whatever style you choose, just be sure to fold or crimp the edges to seal everything in. This is what gives your pie that beautiful, golden finish once it bakes!
STEP FOUR: Brush the top crust with a little egg wash — this gives it that gorgeous golden shine. If you’re feeling fancy, sprinkle on some turbinado sugar for a sweet, sparkly crunch. Then pop your peach pie in the oven and bake for 60–65 minutes, until the crust is beautifully golden and the filling is bubbling away. Your kitchen is going to smell amazing!
Fun Variations for This Peach Pie Recipe with Canned Peaches:
- Switch up the crust. I love using Pillsbury pie crust for ease, but if you have a favorite brand — or want to go all out with a homemade crust — go for it!
- Add more fruit. Want to mix things up? Try adding a bit of cinnamon-spiced apple pie filling alongside the peaches. The combo is so cozy and delicious!
- Have fun with the top crust. Get creative — use cookie cutters to make fun shapes or a beautiful design. It’s a simple way to make your pie look extra special.
- Play with spices. I keep this peach pie nice and simple with just cinnamon and nutmeg, but you can totally experiment. A touch of ginger, vanilla extract, almond extract, or even a pinch of cloves would add extra warmth and depth.
Have fun with it — this pie is super flexible and always a crowd-pleaser!
Can I Freeze Peach Pie With Canned Peaches?
Absolutely! If you want to freeze your peach pie, here’s an easy way to do it: I recommend baking the pie first, using an aluminum pie dish — it makes freezing (and reheating later) a breeze.
Once the pie is completely cooled, wrap it up nice and snug in a few layers of plastic wrap. Then give it one more layer with aluminum foil for extra protection. Pop it in the freezer, and it’ll keep beautifully for 1–2 months.
Perfect for when you want a taste of summer on a chilly day!
Want another freezer-friendly peach treat? Try this homemade peach jelly — so good on biscuits or toast any time of year!
FAQs & Tips for Making the Best Canned Peach Pie
How many peaches do you need for peach pie?
For this recipe, I use a 32 oz. can of peaches for a 9-inch pie. If you’d rather go fresh, you’ll need about 4–5 cups of sliced peaches, depending on the size and type of peach.
Can you make a peach pie with frozen peaches?
You sure can! Just make sure to thaw them first — otherwise, you’ll end up with too much moisture in the filling (and no one wants a soggy pie). Once thawed, they work beautifully in this recipe.
Does peach pie need to be refrigerated?
Since it’s a fruit pie, you can leave it covered on the counter for up to 2 days. Just cover it with foil, plastic wrap, or a pie lid to keep it fresh. If you want to stretch it a bit longer, pop it in the fridge!
Can you freeze fresh peach pie?
Absolutely! Just wrap your fully baked or unbaked pie tightly in plastic wrap (then foil if you like), and it will keep in the freezer for a couple of months. It’s a great way to prep ahead — especially when you want a taste of summer later on!
For more easy, crowd-pleasing fruit desserts, you’ll also love this Blueberry Cobbler Recipe — simple, sweet, and so delicious!
Peach Pie With Canned Peaches
Ingredients
- 2 store bought refrigerated pie crusts
- 2 cans 14.5 ounces each canned peach slices, drained and diced
- 1 cup light brown sugar
- ⅓ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg beaten with a splash of water to create an egg wash
- 1 tablespoon turbinado or coarse sugar optional
Instructions
- Preheat the oven to 350F and grease a 9” pie pan with nonstick baking spray. Unroll one pie crust into the pie pan and gently press it into the bottom and sides.
- In a large bowl, mix together the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg until well combined.
- Transfer the peach mixture to the pie pan and smooth it into an even layer.
- Slice the remaining pie crust into ¼” thick strips and create a lattice or stripes on top of the pie– you could also leave it whole (just make sure to cut a vent in the top crust) or cut out shapes using your favorite cookie cutters. Fold or crimp the edges of the pie crust.
- Brush the top crust with the egg wash and then sprinkle it with turbinado sugar, if using.
- Bake the pie for 60-65 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and allow it to cool to room temperature.
- The pie can be served slightly warm or at room temperature but for easy cutting, transfer the pie to the fridge and allow it to chill for 2 hours before serving.
- Slice and serve with a dollop of whipped cream or vanilla ice cream. Enjoy.
