Why You’ll Love Easy Canned Peach Pie Recipe
This pie makes dessert easy year‑round—no peeling or slicing fresh peaches required. The canned filling is boosted with warm spices and lemon for bright flavor, and the crust comes out golden and flaky every time. It’s a no‑fuss crowd‑pleaser that feels homemade even when it’s quick.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
refrigerated pie crusts, 2 crusts in one package
Filling
canned peach pie filling (two 21‑ounce cans)
cornstarch
vanilla extract
ground cinnamon
ground nutmeg
lemon juice
Egg wash (optional)
egg, beaten
water
coarse sugar (optional)
Directions
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Preheat the oven to 350°F (175°C). Spray a 9‑inch pie pan with baking spray.
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In a large bowl, combine the canned peach pie filling, vanilla extract, cinnamon, nutmeg, and lemon juice. Sift in the cornstarch and stir thoroughly until blended.
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Unroll one pie crust and press it into the prepared pie dish.
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Spoon the peach filling into the bottom crust and spread evenly.
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For a traditional top crust, lay the second crust over the filling, crimp and trim the edges, and cut small slits for steam. For a lattice top, cut the dough into strips and weave over the filling.
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If desired, mix the beaten egg with a tablespoon of water and brush over the top crust. Optionally sprinkle with coarse sugar.
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Bake for about 60 minutes, or until the crust is golden brown and the filling is bubbling. Cover edges with foil if browning too fast.
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Remove from the oven and cool on a rack before slicing so the filling sets.
Servings and timing
Serves about 10 people.
Prep time: approx. 15 minutes.
Cook time: about 1 hour.
Total time: approx. 1 hour 15 minutes.
Variations
• Gluten‑free: use gluten‑free pie crust.
• Crumb topping: skip the top crust and add a streusel instead.
• Mixed fruit: add fresh or frozen berries to the filling.
• Spiced twist: a pinch of chili powder or cayenne adds a sweet‑spicy kick.
• Bourbon peach: add 1/4 cup bourbon to the filling for deeper flavor.
Storage/Reheating
Store covered at room temperature for up to 2 days or in the refrigerator for 3–5 days. Freeze a wrapped, cooled pie for up to 3 months. Thaw overnight and reheat at 375°F until warmed through.
FAQs
How do I prevent a runny peach pie filling?
Adding cornstarch to the filling helps thicken it so your pie slices cleanly.
Can I make the pie ahead of time?
Yes, you can assemble the pie a day ahead and bake when ready.
Can I use canned peaches instead of pie filling?
Yes, but drain well and you may need extra thickener to avoid a watery filling.
Do I have to brush the pie with egg wash?
No, it’s optional, but it gives the crust a shiny golden finish.
How long should the pie cool before slicing?
Cooling allows the filling to set properly so slices hold together.
What can I serve with peach pie?
Serve with vanilla ice cream or whipped cream for a classic pairing.
Can I freeze leftover pie?
Yes, wrap tightly and freeze for up to 3 months.
Can I make this pie gluten‑free?
Use gluten‑free pie crust to make the entire pie gluten‑free.
Why is lemon juice added to the filling?
Lemon juice brightens the sweetness and balances the flavor.
Can I change spices in the filling?
Yes, you can adjust spices like cinnamon and nutmeg to taste.
Conclusion
This easy canned peach pie brings comfort and flavor with minimal effort. It’s perfect anytime you want a delicious dessert without the fuss of prepping fresh fruit, and it’s versatile enough for year‑round baking and creative variations.
