Peach pie with canned peaches is a delightful dessert that brings the taste of summer to your table year-round. Using canned peaches allows you to enjoy the sweet, juicy flavor of ripe fruit without needing to wait for peach season. Whether you’re an experienced baker or trying pie-making for the first time, this recipe offers a simple and satisfying way to create a delicious, crowd-pleasing treat. The soft peaches, warm spices, and flaky crust combine to form a classic dessert that’s both nostalgic and easy to prepare.
Why Use Canned Peaches?
Convenience and Accessibility
One of the main advantages of using canned peaches for pie is convenience. Canned peaches are peeled, sliced, and packed in juice or syrup, saving you significant prep time. You don’t need to worry about ripeness or spoilage, and they’re available in grocery stores all year long. This makes them ideal for quick desserts or when fresh peaches are out of season.
Consistent Flavor and Texture
Canned peaches offer a consistent texture and sweetness, which helps ensure that your peach pie turns out great every time. They hold their shape well during baking and pair perfectly with spices like cinnamon and nutmeg.
Ingredients for Peach Pie with Canned Peaches
Pie Filling
- 2 cans (15 oz each) sliced peaches, drained
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
Pie Crust
- 1 package (2 sheets) refrigerated pie crust, or homemade crust
- 1 egg (for egg wash)
- 1 tablespoon milk
- Optional: coarse sugar for topping
Step-by-Step Instructions
Prepare the Filling
- Preheat your oven to 375°F (190°C).
- Drain the canned peaches thoroughly and pat them dry with paper towels to reduce excess liquid.
- In a large bowl, combine the granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Mix well.
- Add the peaches, lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated.
Assemble the Pie
- Place one pie crust in a 9-inch pie dish and press it gently into the bottom and sides.
- Pour the peach mixture into the crust and spread it out evenly.
- Dot the filling with small pieces of butter for added richness.
- Top with the second crust. You can use a full crust, lattice design, or cut-out shapes for a decorative top.
- Seal the edges by crimping with a fork or your fingers.
Add Egg Wash and Bake
- In a small bowl, whisk together the egg and milk. Brush the egg wash over the top crust.
- Sprinkle coarse sugar on top for a crunchy finish (optional).
- Cut a few small slits in the top crust if using a full sheet, to allow steam to escape.
- Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for at least 2 hours before slicing. This allows the filling to set properly.
Tips for a Perfect Canned Peach Pie
Drain and Dry the Peaches
Excess liquid from canned peaches can make the pie soggy. Be sure to drain and pat them dry. If you’re using peaches packed in syrup, the filling may be sweeter, so consider reducing the sugar slightly.
Prevent Soggy Crust
To avoid a soggy bottom, you can blind bake the bottom crust for about 10 minutes before adding the filling. Another option is to sprinkle a thin layer of breadcrumbs or crushed graham crackers on the crust to absorb extra moisture.
Customize the Flavor
Try adding almond extract for a twist, or a pinch of ginger for extra warmth. Spices can be adjusted to suit your taste, and you can also mix in a handful of fresh or frozen berries for variety.
Serving Suggestions
Best Ways to Enjoy
- Warm with ice cream– Vanilla ice cream is a classic pairing.
- With whipped cream– Adds lightness to every bite.
- Chilled from the fridge– Great for hot days or leftovers.
Occasions to Serve
Peach pie made with canned peaches is perfect for potlucks, summer barbecues, family gatherings, or just a weeknight dessert. Because it’s easy to prepare ahead, it’s also a great option for holidays or celebrations when you’re cooking for a crowd.
Storage and Reheating
Refrigeration
Once fully cooled, cover the pie with foil or plastic wrap and store in the refrigerator for up to 4 days. The crust may soften slightly over time, but the flavors will deepen.
Freezing
You can freeze baked peach pie by wrapping it tightly and storing it for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10-15 minutes to refresh the crust.
Reheating Tips
Reheat individual slices in the microwave for 30-45 seconds, or warm the whole pie in the oven if desired. For a crispier crust, avoid the microwave and use the oven at 300°F for 10-15 minutes.
Health and Nutrition
Moderation and Balance
Peach pie is a sweet dessert and is best enjoyed in moderation. Each slice can be high in sugar and carbohydrates, especially when served with ice cream or whipped cream. To reduce the sugar content, you can use peaches packed in juice and cut back on added sugars in the filling.
Using Whole Grain or Gluten-Free Crust
For a more nutritious version, try using a whole grain crust or a gluten-free alternative if you have dietary restrictions. You can also experiment with reducing the butter or using a light pie crust recipe.
Making peach pie with canned peaches is an easy and delicious way to enjoy this beloved dessert any time of year. With a few pantry staples and simple techniques, you can create a golden, fruit-filled pie that’s bursting with flavor. Whether you serve it warm with ice cream or cold the next day, it’s a satisfying treat that brings comfort and joy with every bite. Keep canned peaches in your pantry and you’ll always be just steps away from a homemade peach pie that feels like summer on a plate.