If you’re in the mood for peach pie but can’t find any peaches at the grocery store, you’re in luck. My peach pie with canned peaches recipe is so delicious — and easy!
Peach pie doesn’t have to be complicated! In fact, there are quite a few perfectly acceptable shortcuts that you can take without sacrificing texture or flavor.
First up? Use canned peaches! You may be hesitant to use canned food, but trust me — once it’s baked, you won’t be able to tell the difference.
My second shortcut for this peach pie recipe with canned peaches is to use store-bought pie crust. I swear by Pillsbury pie crust myself, but you can use your preferred brand.
Now that you have those two main pieces of your pie puzzle covered, all that’s left is to dress it all up a bit!
That means adding brown sugar, fresh lemon juice, and a touch of warm cinnamon and earthy nutmeg. The results are out of this world!
How to Make Peach Pie with Canned Peaches
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and grease a 9-inch pie pan with nonstick baking spray. Unroll one of the pie crusts into the pie pan and gently press it into the bottom and sides.
STEP TWO: Add the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg to a large bowl and mix until well combined. Transfer the peach pie filling to the pie pan and smooth it into an even layer with a spatula.
STEP THREE: Use the other pie crust to top the pie. Feel free to get creative here! No matter what design you use, be sure to fold or crimp the edges to hold it all together.
STEP FOUR: Brush the top crust with an egg wash, then sprinkle it with the turbinado sugar (if using). Bake your canned peach pie recipe for 60-65 minutes. The crust should be golden brown and the filling bubbly.
STEP FIVE: Remove the pie from the oven and allow it to cool to room temperature before serving. To make cutting easier, you can chill your peach pie with canned peaches in the fridge for 2 hours before you dig in.
What to Serve with This Canned Peach Pie Recipe
- Air Fryer Hamburgers
- Shake and Bake Pork Chops in the Air Fryer
- Air Fryer Salmon
- Roasted Carrots and Asparagus
- Smashed Potatoes in the Air Fryer
- For Serving: A dollop of whipped cream, Cool Whip Dip, or vanilla ice cream
Variations for This Peach Pie Recipe With Canned Peaches
- Use a different kind of pie crust. I love making peach pie with canned peaches and Pillsbury pie crust, but if you have another preferred brand, you can use that instead. You can also use a homemade crust!
- Add even more flavor with more fruit filling. I love the idea of adding a touch of this cinnamon roll apple pie filling alongside the canned peaches.
- Get creative with that top crust. Use cookie cutters to create some really fun shapes.
- Include more spice. I keep this peach pie recipe with canned peaches really easy and simple, so I only add a bit of cinnamon and nutmeg. You could also add ginger, vanilla extract, almond extract, or cloves.
How to Store This Canned Peach Pie Recipe
You can store any leftover peach pie with canned peaches and Pillsbury pie crust in an airtight container in the fridge. It will keep for up to 3 days.
How Many Peaches Do You Need for Peach Pie?
I am, of course, using peaches from a can for my peach pie filling. I typically use 2 cans that are 14.5 ounces each for this peach pie with canned peaches recipe.
Can I Use Frozen Peaches for Peach Pie Filling?
You can! Just make sure to allow them to thaw thoroughly before getting started.
Drain as much excess liquid as you can, or else you could end up with a really soggy pie. If using frozen peaches, you’ll need to use about 4-5 cups worth.
Can I Freeze Peach Pie With Canned Peaches?
Sure thing! I recommend cooking your peach pie with canned peaches and Pillsbury pie crust in a pie dish made of aluminum to make the freezing process easier.
Allow the pie to cool completely before wrapping it tightly in a few layers of plastic wrap.
Wrap it again with 1 layer of aluminum foil and then freeze. It will keep for 1-2 months.
Other Dessert Recipes You’ll Love:
- Cinnamon Roll Apple Pie
- Air Fryer Peach Cobbler
- Jello Lemon Meringue Pie
- Pecan Pie Recipe
- Peanut Butter Pie
- 4 Ingredient Peach Cobbler
- Pumpkin Pie Without Condensed Milk
- Pecan Upside Down Cake
- Strawberry Banana Cake
- 3-Ingredient No-Bake Cheesecake
- Lemon Bars With Graham Cracker Crust
- 2 store bought refrigerated pie crusts
- 2 cans (14.5 ounces each) canned peach slices, drained and diced
- 1 cup light brown sugar
- ⅓ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg, beaten with a splash of water to create an egg wash
- 1 tablespoon turbinado or coarse sugar, optional
- Preheat the oven to 350F and grease a 9” pie pan with nonstick baking spray. Unroll one pie crust into the pie pan and gently press it into the bottom and sides.
- In a large bowl, mix together the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg until well combined.
- Transfer the peach mixture to the pie pan and smooth it into an even layer.
- Slice the remaining pie crust into ¼” thick strips and create a lattice or stripes on top of the pie– you could also leave it whole (just make sure to cut a vent in the top crust) or cut out shapes using your favorite cookie cutters. Fold or crimp the edges of the pie crust.
- Brush the top crust with the egg wash and then sprinkle it with turbinado sugar, if using.
- Bake the pie for 60-65 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and allow it to cool to room temperature.
- The pie can be served slightly warm or at room temperature but for easy cutting, transfer the pie to the fridge and allow it to chill for 2 hours before serving.
- Slice and serve with a dollop of whipped cream or vanilla ice cream. Enjoy.
Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 115mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 3g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.