Easy Peach Pie Recipe Using Canned Peaches – Sweet, Juicy, and Year-Round Delicious!
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Craving homemade peach pie but don’t have fresh peaches? No problem! This peach pie recipe using canned peaches delivers all the sweet, fruity flavor of summer in a fraction of the time. Perfect for beginners or busy bakers, this recipe uses pantry staples to create a luscious, golden-brown pie that’s sure to become a family favorite. Let’s get baking!
Why You’ll Love This Peach Pie Recipe Using Canned Peaches
- Convenient: No peeling or slicing fresh peaches required!
- Budget-Friendly: Canned peaches are affordable and available year-round.
- Quick Prep: Ready to bake in under 20 minutes.
Ingredients for Peach Pie Recipe Using Canned Peaches
(Serves 8)
For the Crust:
- 2 pre-made pie crusts (or homemade), divided into bottom and top crusts
For the Filling:
- 2 (15 oz) cans sliced peaches in light syrup or juice (drained, reserve ½ cup liquid)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
For the Topping:
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional)
Step-by-Step Instructions
Step 1: Prep the Peaches and Crust
- Preheat oven to 375°F (190°C).
- Drain peaches, reserving ½ cup of the liquid. Set aside.
- Press one pie crust into a 9-inch pie dish. Trim edges.
Step 2: Make the Filling
- In a saucepan, combine reserved peach liquid, granulated sugar, brown sugar, cornstarch, cinnamon, and lemon juice.
- Cook over medium heat, stirring constantly, until thickened (3–5 minutes).
- Remove from heat. Stir in vanilla and drained peaches.
Step 3: Assemble and Bake
- Pour peach filling into the crust. Dot with cubed butter.
- Place the second crust over the filling. Crimp edges to seal, then cut slits to vent.
- Brush crust with egg wash and sprinkle with coarse sugar.
- Bake for 45–50 minutes, until crust is golden and filling is bubbly.
- Cool on a wire rack for 2 hours before slicing.
Tips for Perfect Peach Pie
- Drain peaches well: Excess liquid can make the filling runny.
- Thicken the filling: If the mixture seems too thin, add 1 extra tablespoon of cornstarch.
- Prevent soggy crust: For extra crispness, pre-bake the bottom crust for 10 minutes before adding filling.
Frequently Asked Questions
Q: Can I use peaches in heavy syrup?
A: Yes, but reduce the added sugar in the filling by 2 tablespoons to avoid over-sweetness.
Q: Can I make this pie ahead of time?
A: Assemble and refrigerate unbaked pie for up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes.
Q: Can I use a lattice crust?
A: Absolutely! A lattice top adds a beautiful touch and helps steam escape.
Serving Suggestions
- À la Mode: Serve with vanilla ice cream or whipped cream.
- Summer BBQ: Pair with grilled dishes for a crowd-pleasing dessert.
- Brunch Upgrade: Enjoy with a dollop of Greek yogurt for a lighter twist.
Conclusion
This peach pie recipe using canned peaches proves you don’t need fresh fruit to make a showstopping dessert. With its flaky crust, cinnamon-spiced filling, and juicy peaches, it’s a hassle-free treat that tastes like sunshine in every bite. Perfect for holidays, weeknights, or anytime you need a sweet pick-me-up!
Preparation Time: PT20M
Cooking Time: PT50M
Total Time: PT3H10M (includes cooling)
Type: Dessert
Cuisine: American
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