Easy Peach Pie with Canned Peaches You’ll Love

Let me tell you, peach pie with canned peaches is one of those recipes that just feels like home. You don’t need to wait for a trip to the orchard or stress about perfectly ripe fruit. When the craving for a warm, bubbly peach pie hits, this one lets you open the pantry, roll out a crust, and fill your kitchen with the kind of smell that brings everyone running.

Sometimes I’ll pull this recipe out when I need a simple dessert that still feels special—something I know will be devoured down to the last crumb. It’s easy to make, uses everyday ingredients, and comes together quickly, even on a busy weeknight. In this post, I’ll walk you through everything step-by-step—from the filling to the crust to a few fun ways you can switch it up. Let’s bake something wonderful together!

What Makes This Peach Pie with Canned Peaches a Must-Bake Favorite

Oh, this peach pie with canned peaches is one of those recipes that I always keep close—it’s just so easy, so comforting, and always a hit with anyone who walks through the door. Whether you’re making it for a weekend treat, a last-minute gathering, or just to satisfy that cozy dessert craving, this pie has a way of making things feel a little more special, without any stress.

Here’s why this one’s a favorite in my kitchen—and soon, it’ll be a favorite in yours too:

Quick and easy to make
You won’t need any special tools, long prep sessions, or hard-to-find ingredients. Just grab some canned peaches and a ready-made crust, and you’re well on your way to a homemade pie.

Perfect for any occasion
It’s just as welcome at a summer cookout as it is on the holiday table. Dress it up or keep it simple—it works both ways.

Family-friendly flavor
The gentle sweetness of peaches paired with a flaky crust is something everyone, from toddlers to grandparents, can enjoy.

Customizable with fun add-ins
Want to turn it into a peach blueberry pie or add a crunchy topping like a peach crumble pie? You totally can. It’s the kind of pie that invites you to make it your own.

Beautiful and bake-sale ready
That golden crust and bubbling filling peek out just enough to make it look bakery-worthy—even if it only took you an hour.

No need to wait for peach season
Since you’re using canned fruit, you can whip this up any time of year—even in the dead of winter when a slice of warm pie hits just right.

It’s the kind of pie you’ll want to make on repeat—not just because it’s easy, but because it tastes like something you spent all afternoon on.

Now that you’re probably already thinking about that first warm slice, let’s take a look at what you’ll need to make it happen, starting with the ingredients.

Essential Ingredients for Peach Pie with Canned Peaches

Let’s get everything ready for your peach pie with canned peaches—no fancy prep, just real ingredients that work beautifully together. I always say: when you start with the basics and give them a little love, you end up with something truly special.

Here’s what you’ll need:

Basic Ingredients

• 2 cans (15 oz each) peach slices, drained
  These are the heart of the pie. Make sure to drain them well so the filling isn’t too loose.
• ½ cup granulated sugar
  Adds the perfect amount of sweetness to balance the tartness of canned peaches.
• 2 Tbsp light brown sugar
  Brings a hint of molasses depth that complements the peaches beautifully.
• 3 Tbsp cornstarch
  Thickens the filling so it’s jammy and sliceable once cooled.
• 1 tsp ground cinnamon
  Adds a cozy warmth that makes the whole kitchen smell amazing.
• ¼ tsp fine sea salt
  Just a touch helps everything else shine.
• 1 Tbsp fresh lemon juice
  Brightens the flavor and keeps it from tasting flat.
• 1 tsp vanilla extract
  Rounds out the flavor and makes the filling feel complete.
• 2 rolled pie crusts, ready to use (from the fridge or homemade if you prefer)
  One for the bottom and one for the top—easy, flaky, and stress-free.
• 1 Tbsp unsalted butter, diced
  Dot this on top before baking for a richer finish and glossy appearance.

Optional Add-Ins

• ½ cup fresh or frozen blueberries
  Stir them in with the peaches for a fun peach blueberry pie twist.
• ¼ cup chopped pecans
  Adds crunch and nuttiness to balance the soft filling.
• Sprinkle of coarse sugar for topping
  A little sparkle and crunch on top makes each slice pop.

Pro Tip: Want a little international flair? Add a pinch of cardamom for a Middle Eastern touch, or swap the vanilla for almond extract to give it a more classic Southern bakery flavor.

Now that your ingredients are ready and waiting, let’s roll up our sleeves and get baking.

Step-by-Step Guide to Making Peach Pie with Canned Peaches

Making this peach pie with canned peaches is like baking with a friend—it’s straightforward, relaxed, and really rewarding. Let’s walk through it together, step by step.

1. Preheat and prep

Set your oven to 425°F and place a foil-lined baking sheet on the lower rack to catch any bubbling juices. It’ll save cleanup later.

2. Line your pie dish

Unroll one pie crust and gently press it into a 9-inch pie plate. Smooth out any air pockets and trim the edges if needed. Slide it into the fridge to keep the crust cool while you mix up the filling.

3. Make the filling

In a large bowl, combine the granulated sugar, brown sugar, cornstarch, cinnamon, and salt. Give it a good stir until everything’s evenly mixed.
Next, add the drained peaches, lemon juice, and vanilla. Gently stir until the fruit is coated and glossy—almost like it’s been dressed in a light syrup.

Troubleshooting Tip: If the filling looks too dry, don’t worry—it will release juices while baking. Just be sure your peaches are well-drained first.

4. Fill the pie

Spoon the peach mixture into the prepared crust. If you’re using blueberries or pecans, now’s the time to fold them in. Once filled, dot the top with small pieces of butter.

5. Add the top crust

Lay the second crust over the top or slice it into strips for a lattice pattern. Seal the edges by crimping with your fingers or a fork, and cut a few small slits if using a full crust to let steam escape.

6. Bake it

Place the pie on the preheated baking sheet. Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F and bake another 30–35 minutes. The crust should be golden brown, and you’ll see bubbling juices peeking through the vents.

If the edges are browning too quickly, loosely cover them with foil to prevent overbaking.

7. Let it cool

Once baked, set the pie on a wire rack and let it cool for at least 2 hours. This helps the filling set up nicely so you can get clean, picture-perfect slices.

When the scent of warm peaches and buttery crust fills the air, you’ll know you’ve made something special.

Next up: let’s talk tips and fun variations that can make this pie truly your own.

Peach Pie Tips and Easy Variations You’ll Want to Try

If you’ve made this peach pie with canned peaches once, chances are you’ll want to make it again—and again. But like any great recipe, a few thoughtful tips and twists can take it to the next level. Whether you’re looking to personalize the flavor or avoid common pitfalls, this section’s for you.

Helpful Tips to Get It Just Right

• Drain your peaches well
  Too much liquid will make the filling runny. Let them sit in a colander for 5–10 minutes while you prep everything else.
• Chill your crust before baking
  Cold dough helps keep the bottom nice and crisp while preventing it from shrinking in the oven.
• Bake on a lower rack
  This gives the bottom crust direct heat so it browns beautifully and holds up to the juicy filling.
• Keep an eye on the edges
  If they start to darken too quickly, loosely cover them with foil so the rest of the pie can finish baking without overbrowning.

Easy Variations to Try

• Peach Crumble Pie
  Skip the top crust and add a streusel topping made from butter, brown sugar, oats, and flour for a cozy twist.
• Peach Blueberry Pie
  Stir in ½ cup of blueberries for a burst of color and a slightly tart bite—it’s one of my family’s favorite variations.
• Peach Cream Pie
  Mix in a spoonful of sour cream or cream cheese with the filling for a velvety texture (just reduce the peaches slightly so the filling isn’t too full).
• Use a decorative crust
  Try a lattice top or use cookie cutters for a fun seasonal look. It’s a great way to dress it up for parties or holidays.

There’s something really special about making a classic pie your own. A little tweak here and there, and suddenly you’ve created something that’s uniquely yours.

Now that your pie is picture-perfect, let’s talk about the best ways to serve it up.

Serving Ideas for Peach Pie with Canned Peaches

There’s nothing like pulling a peach pie with canned peaches out of the oven and letting everyone know dessert is ready. It’s warm, welcoming, and absolutely irresistible—but how you serve it can make it feel even more special.

These are some cozy, simple ways I love to serve it up:

• Top it with creamy vanilla ice cream
  Let it melt slowly into the pie—creamy, dreamy, and always a crowd-pleaser.
• Freshly whipped cream
  Just a little dollop adds a light finish without overpowering the flavor of the peaches.
• Drizzle of warm caramel or honey
  For a little extra sweetness and shine.
• Serve warm or at room temperature
  Both work beautifully. Warm is cozier, but room temp gives you cleaner slices.
• Dress it up for brunch or potlucks
  Pair it with coffee or tea, and you’ve got a simple dessert that feels extra thoughtful.

Whether you’re serving it fresh from the oven or pulling it out for a next-day treat, this pie knows how to bring people together.

But what if you have leftovers? Don’t worry—we’ve got that covered too.

How to Store and Reheat Peach Pie with Canned Peaches

The best part about peach pie with canned peaches? It keeps beautifully, so those leftovers can be just as tasty the next day (if you’re lucky enough to have any!).

How to Store It

• At room temperature:
  Keep it covered on the counter for up to 2 days if your kitchen is cool and dry.
• In the fridge:
  Wrap the pie loosely in foil or plastic wrap and refrigerate for up to 4 days.
• Freeze it (yes, you can!):
  Wrap individual slices tightly in parchment and place them in a freezer-safe bag. Freeze for up to 2 months.

Reheating Tips

• Oven method (recommended):
  Warm slices in a 325°F oven for about 10–15 minutes. This keeps the crust crisp and the filling bubbly.
• Microwave method (quick fix):
  Reheat one slice at a time for 20–30 seconds, but be warned—the crust may soften.

If you ever need dessert in a hurry, having a slice or two tucked away in the freezer is a total win. Just pop it in the oven, and it’s like you just baked it.

More Delicious Desserts to Try

If you loved this peach pie with canned peaches, here are a few more cozy and creative dessert ideas to add to your baking list:

• Cinnamon Roll Apple Pie – A fun twist on two classics in one sweet treat.
• Matcha Cheesecake – Creamy, earthy, and just the right balance of flavor.
• Blackberry Cheesecake Recipe – Bursting with berry flavor and smooth texture.
• Protein Pudding Recipe – A simple, spoonable dessert that’s easy to prep.
• Jamaican Desserts – Tropical flavors and sweet traditions in every bite.

Easy Peach Pie with Canned Peaches

Calista

This peach pie with canned peaches is a warm, golden dessert packed with tender peaches, a cozy hint of cinnamon, and a buttery, flaky crust. It’s the kind of pie you can throw together with pantry staples and still get that fresh-from-scratch feeling—comforting, classic, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8

Calories 380 kcal

Equipment

• 9-inch pie dish
• Mixing bowl
• Whisk or spoon
• Foil-lined baking sheet
• Pastry brush (optional, for crust finish)
• Knife or pizza cutte (for lattice, if desired)

Ingredients

  

• 2 cans 15 oz each peach slices, drained
• ½ cup granulated sugar
• 2 Tbsp light brown sugar
• 3 Tbsp cornstarch
• 1 tsp ground cinnamon
• ¼ tsp fine sea salt
• 1 Tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 2 refrigerated pie crusts top & bottom
• 1 Tbsp unsalted butter diced

Optional Ingredients:

• ½ cup blueberries for a peach blueberry pie twist
• ¼ cup chopped pecans adds crunch
• Coarse sugar for sprinkling over crust

Instructions

 

• Preheat oven to 425°F. Line a baking sheet with foil and place it on the lower oven rack.
• Press one pie crust into a 9-inch pie dish. Chill while prepping the filling.
• In a bowl, mix sugars, cornstarch, cinnamon, and salt. Stir in peaches, lemon juice, and vanilla.
• Pour filling into the crust, dot with butter, and add any optional ingredients.
• Cover with top crust (whole or lattice). Seal edges and cut slits if using a full top.
• Bake for 15 min at 425°F, then lower to 375°F and bake another 30–35 min, until golden and bubbly.
• Cool for at least 2 hours before slicing.

Notes

Be sure to fully drain your canned peaches to avoid a soggy filling, and let the pie cool completely before slicing for the cleanest cuts.

Keyword canned peach pie filling recipes, easy peach pie with canned peaches, peach pie with canned peaches

Key Takeaways

Here’s a quick recap of what makes this peach pie with canned peaches such a go-to favorite:

• Uses simple pantry ingredients—no need for fresh peaches
• Easy prep with a store-bought crust and canned filling
• Bakes into a golden, bubbly dessert in under an hour
• Customizable with fun add-ins like blueberries or crumble topping
• Stores and reheats well for treats later in the week

Next up: let’s tackle the most common questions home bakers ask about this pie.

FAQs About Making Peach Pie with Canned Peaches

Got questions about making peach pie with canned peaches? You’re not the only one! Here are some helpful answers that’ll keep your pie-making smooth and stress-free.

Still with me? Let’s wrap things up with a little encouragement and one last nudge to give this pie a try.

Conclusion

There’s something so comforting about a recipe like this peach pie with canned peaches—simple ingredients, cozy flavors, and a pie that brings everyone to the table. Whether you’re baking it for a weekend treat, a family gathering, or just because it sounded good (we’ve all been there), this pie never disappoints.

If you give it a try, I’d truly love to hear how it turned out for you. Did you add a little twist? Serve it warm with ice cream? Share your thoughts in a comment or leave a quick review—it means so much and helps others find a recipe they’ll enjoy too.

Thanks for spending time in the kitchen with me today—happy baking!