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How to Make Peach Pie With Canned Peaches

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Let me tell you a little secret: making peach pie doesn’t have to be hard! With this super easy peach pie recipe, I’ll show you how to make peach pie with canned peaches.

Not only does it save you time, using canned peaches also makes this recipe a breeze to follow. It’s also more cost-effective, especially when it’s not peach season.

All you need are just 8 simple ingredients and 1 hour from start to finish to make a delicious, mouth-watering fruit pie. Let’s start!

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What You Need to Make Peach Pie Recipe With Canned Peaches

Note: My husband and I think this is the best peach pie recipe for busy families because you can easily buy all the ingredients at your local grocery store way ahead of time and store them in the pantry or refrigerator until ready to use.

Can I Use Canned Peaches Instead of Fresh In Pies?

Yes! Using canned peaches is the easiest “shortcut” to make peach pies if you’re short on time.

In fact, this canned peach pie recipe is the best way to whip up a delicious dessert in half the time it takes to make a fresh peach pie.

Canned peaches work wonderfully in pies! They are also a great low-cost substitute for when you don’t have ripe peaches ready to use – or if fresh peaches are out of season!

Do Canned Peaches Have to be Peeled?

No, you don’t have to peel canned peaches – both in general and for this easy recipe.

You can use canned peaches as is, though if you have a preference, you are always free to peel them.

How to Make Peach Pie With Canned Peaches

  1. Preheat the oven to 425°F.
  2. Prepare the pie crust according to package instructions and place the first layer of dough in a 9 inch pie pan or glass pie dish. Set aside.
  3. In a large bowl, whisk together the sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until well combined. Add in the peaches, then gently toss until the peaches are evenly coated in the mixture.
  4. Spoon the canned peach filling into the crust, making sure to discard the liquids in the bowl.
  5. Drape the second pie crust dough over the filling. If using, brush on the whisked egg yolk on top of the crust for a nice shine on the top pie crust (optional, but recommended).
  6. Use a sharp knife or fork to prick a few holes on the top of the pie crust, then bake the peach pie for 20 minutes.
  7. Reduce the oven temperature to 350°F and bake until the pie crust is golden brown and the canned peach filling is hot and bubbly, or about 40-50 minutes. If you find that the edges of the pie crust start to brown too quickly, you can cover it with aluminum foil or use a crust shield.
  8. Once done, remove the peach pie from the oven and let the pie cool to room temperature. Cut into 8 slices, then serve as is or with a scoop of vanilla ice cream. ENJOY!

NOTE: You can also opt to do a lattice top instead of the draped top crust if you prefer, but keep in mind that a lattice crust takes much longer to prepare.

how to make peach pie with canned peaches

How Do You Keep The Bottom Crust of A Peach Pie From Getting Soggy?

If you find that the bottom crust of your peach pie is soggy, it’s likely you didn’t drain enough of the canned peach liquid.

When the canned peach pie filling has too much liquid, the crust can absorb the juices from the filling, which can make it soft and soggy.

So to prevent the bottom crust from getting soggy, make sure to really drain the liquid of the canned peaches. Having made this recipe multiple times, I can say that excess moisture is the most common factor.

That said, if you’re using a homemade pie crust, another reason for a soggy bottom crust could also be that your pie crust is too thin, allowing the peach mixture to penetrate the crust layers.

PRO TIP: While I’ve not found it to be necessary, you can also brush on some beaten egg white to the bottom crust before adding in the canned peach filling to add a barrier between the bottom pie dough and the filling. This will help the pie crust bake into a perfect flaky crust.

Can You Put Canned Peaches As Is In Pie?

Yes! In this delicious peach pie recipe, we just drain the liquid from the canned peaches and mix it with a few simple ingredients before baking it in a pie crust. No pre-cooking needed!

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If you make this Easy Peach Pie With Canned Peaches recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.

How to Make Peach Pie With Canned Peaches

DWELL by Michelle
Let me tell you a little secret: making peach pie doesn't have to be hard! With this super easy peach pie recipe, I'll show you how to make peach pie with canned peaches.
Not only does it save you time, using canned peaches also makes this recipe a breeze to follow. It's also more cost-effective, especially when it's not peach season. All you need are just 8 simple ingredients and 1 hour from start to finish to make a delicious, mouth-watering fruit pie. Let's start!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 269 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 425°F.
  • Prepare the pie crust according to packageinstructions and place the first layer of dough in a 9 inch pie pan or glass pie dish. Set aside.
  • In a large bowl, whisktogether the sugar, cornstarch, lemon juice, vanilla extract, cinnamon, andsalt until well combined. Add in the peaches, then gently toss until thepeaches are evenly coated in the mixture.
  • Spoon the canned peach filling into the crust,making sure to discard the liquids in the bowl.
  • Drape the second pie crust dough over the filling.If using, brush on the whisked egg yolk on top of the crust for a nice shine onthe top pie crust (optional, but recommended).
  • Use a sharp knife or fork to prick a few holeson the top of the pie crust, then bake the peach pie for 20 minutes.
  • Reduce the oven temperature to 350°F andbake until the pie crust is golden brown and the canned peach filling is hotand bubbly, or about 40-50 minutes. If you find that the edges of the pie cruststart to brown too quickly, you can cover it with aluminum foil or usea crust shield.
  • Once done, remove the peach pie from the oven andlet the pie cool to room temperature. Cut into 8 slices, then serve as is orwith a scoop of vanilla ice cream. ENJOY!

Notes

NOTE: You can also opt to do a lattice top instead of the draped top crust if you prefer, but keep in mind that a lattice crust takes much longer to prepare.
Keyword authentic recipes, baked, dessert, dessert recipe, easy baking recipes, easy dessert recipes, easy recipes, fruits, peaches

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