Peach Pie Recipe with Canned Peaches (Easy Year‑Round Dessert)

Love peach pie but short on fresh fruit? This easy peach pie recipe with canned peaches delivers nostalgic, tender filling and a flaky crust—perfect any time of year!

Why This Peach Pie is My Year-Round Go-To

If you’ve ever had a sudden craving for peach pie in the middle of February, you’re not alone. I’ve been there—with no fresh peaches in sight and a family who’s “just in the mood for something peachy.” That’s exactly where this peach pie recipe with canned peaches comes in. It’s my go-to when I want that golden, gooey filling without waiting for peach season.

I grew up eating peach pies on warm back porches—my mom would peel fresh peaches while telling stories about her childhood summers in Georgia. But honestly? Some of my most memorable pies have happened on rainy days in March, using canned peaches, a bit of cinnamon, and a lot of heart.

“One stormy Saturday, the kids were bored, the power flickered, and we baked this pie by flashlight. It was still warm when we dug in with spoons—right from the pan.”

And that’s the thing about canned peach pie: it’s always ready when you are. No need to wait for perfectly ripe fruit or scramble through farmer’s markets. Just open a can, pat the peaches dry (trust me—more on that below), and you’re halfway to something that tastes like sunshine.

Eva’s Note:
Canned doesn’t mean compromise. The syrupy sweetness of canned peaches makes this pie incredibly tender and nostalgic—like the dessert version of a cozy blanket.

Looking for another fruity dessert bar option? Try my Strawberry Cheesecake Bars—they’re a hit at bake sales and brunches alike.

Ingredients You’ll Need

This easy peach pie keeps things simple and pantry-friendly. Most of these ingredients are probably already in your kitchen, especially if you’re a fan of baking on a whim like I am.

Here’s what you’ll need to make the perfect canned peach pie:

• 2 (14–15 oz) cans peach slices, drained and patted dry, then diced
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 3 Tbsp cornstarch (or see variation below)
• 1 Tbsp fresh lemon juice
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 tsp pure vanilla extract
• 2 pie crusts (store‑bought or homemade)
• 1 Tbsp unsalted butter, dotted over the filling
• 1 egg + 1 Tbsp water, whisked for egg wash

Optional Variations

• Swap cornstarch with 3 Tbsp flour – This gives a cloudier filling but still thickens well.
• Add streusel topping – Mix ½ cup oats + sugar + butter for a crumbly, golden crown.

Eva’s Tip:
Look for canned peaches packed in juice or light syrup—not heavy syrup. It helps you control the sweetness and keeps the pie from tasting too sugary.

Step-by-Step: Making the Perfect Canned Peach Pie

This pie comes together easily, but a few thoughtful touches—like patting the peaches dry and dotting with butter—make all the difference. Here’s how I do it from start to delicious finish.

1. Prep Your Crust

• Roll out your bottom pie crust and gently press it into a 9-inch pie dish.
• Trim any overhang and pop it in the fridge while you make the filling. A cold crust = flakier pie.

2. Drain and Pat the Peaches Dry

• Pour the canned peaches into a colander and let them drain well.
• Then take a clean kitchen towel or paper towels and gently pat them dry.

Eva’s Note:
A syrupy overflow taught me—dry peaches = crisp crust. Don’t skip this step or you’ll end up with a soggy bottom.

3. Make the Filling

In a large bowl, combine:

• Diced peaches
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 3 Tbsp cornstarch
• 1 Tbsp lemon juice
• 1 tsp cinnamon
• ⅛ tsp nutmeg
• 1 tsp vanilla extract

Gently toss until everything is evenly coated. The filling should look glossy and fragrant.

4. Assemble the Pie

• Spoon the peach filling into the prepared crust.
• Dot the top with 1 Tbsp unsalted butter—just tiny bits scattered across.

Eva’s Tip:
This tiny touch melts into a glossy, buttery top. You won’t believe the difference it makes.

• Roll out your top crust and place it over the filling. Crimp the edges to seal, and cut a few small slits for steam.

5. Add Egg Wash for Shine and Seal

• Whisk together 1 egg + 1 Tbsp water.
• Brush it lightly over the top crust and edges.

Eva’s Mom’s Wisdom:
“The egg wash is your golden safety net,” she used to say—and she was right. It locks everything in and gives that picture-perfect sheen.

6. Bake and Cool

• Preheat oven to 400°F (200°C).
• Place the pie on a baking sheet (in case of drips) and bake for 20 minutes.
• Reduce heat to 375°F (190°C) and bake another 30–35 minutes, until golden and bubbling.

Important: Let the pie cool completely before slicing.

Eva’s Note:
It’s tempting—but wait, or you’ll get runny slices. I usually give it at least two hours. The wait is worth it.

Craving more fruit-forward bakes? Check out my apple pie-inspired shortcut that starts with cereal and ends with smiles.

Serving & Storage Tips

One of the best things about this easy peach pie is how well it keeps—if there’s any left, that is. It’s also super flexible when it comes to reheating or prepping ahead.

Serving Suggestions

• Weeknight style: Serve slices slightly warm with a scoop of vanilla ice cream. Noah calls it “melty pie mode,” and he’s not wrong.
• Brunch-ready: Pair it with a creamy, crisp veggie side. The fresh crunch balances the sweet pie perfectly.

Make-Ahead & Storage

• To refrigerate: Cover the baked pie with foil or plastic wrap and store in the fridge for up to 4 days. Reheat slices in a 300°F oven for about 10–15 minutes to refresh the crust.
• To freeze whole pie: Bake and cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To freeze extra filling: Double the filling recipe and freeze half in a zip-top bag. Lay flat so it stores neatly.

Eva’s Tip:
I always freeze extra filling for a fast treat mid-week. It’s like a little future gift from past-you.

Variations and Shortcuts

Sometimes a small tweak makes the pie feel brand new. Here are a few of our family favorites—approved by picky eaters and “just one more bite” dads alike.

Streusel-Topped Peach Pie

Swap the top crust for a crumbly oat topping. Mix ½ cup oats, ¼ cup brown sugar, and 2 Tbsp butter until crumbly, then sprinkle over the filling before baking.
Lily loves this one—it’s like pie meets cobbler.

Mini Hand Pies

Use refrigerated pie dough to cut small circles, fill them, and fold into half-moons. Seal and bake for about 20 minutes at 375°F.
Perfect for lunchboxes or picnic treats.

Flour Instead of Cornstarch

Out of cornstarch? Use 3 Tbsp all-purpose flour instead. The filling will look cloudier but still thick and delicious.
This is my go-to when I realize mid-recipe that someone used the last of the cornstarch for slime.

Cinnamon-Sugar Crust Finish

After egg washing the top crust, sprinkle a mix of 1 Tbsp sugar + ½ tsp cinnamon for extra sparkle and crunch.
Emma calls this “fairy dust pie,” and honestly, she’s not wrong.

Frequently Asked Questions about Peach Pie

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Thanks for baking with me today—I hope this pie brings warmth to your table and joy to your kitchen.
For more cozy, family-friendly recipes, come follow along on Pinterest.

Eva