Easy peach pie with canned peaches
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.
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.