Recipe for Peach Pie Made With Canned Peaches: Flaky Crust and Sweet Summer Flavor

There’s no need to wait for summer to enjoy the taste of fresh peach pie. This version uses canned peaches to deliver the same sweet, juicy flavor and a flaky crust that rivals any homemade dessert.

I developed this method to ensure the filling sets perfectly without turning mushy. A touch of cornstarch and lemon juice enhances the fruit’s natural sweetness while keeping it thick and sliceable.

The crust is the star—layered, buttery, and golden. With a few simple techniques, you’ll achieve that coveted flaky texture every time.

Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Ingredients for Recipe for Peach Pie Made with Canned Peaches

Canned peaches and a few pantry staples create that classic summer flavor in this pie.

[recipe_ingredient_scaler]

The peaches are the foundation here. Del Monte or Muir Glen canned slices hold their shape best (not the crushed kind). Drain them really well—excess liquid makes the filling soupy. For the crust, Cold butter is non-negotiable for flakiness. I always use Land O’Lakes unsalted, but any good brand works. Keep it chilled until the last second.

Out of cornstarch? Instant tapioca at half the amount works in a pinch. No fresh lemon juice? Bottled is fine, but fresh has better brightness. Swap cinnamon for cardamom or nutmeg if you want a different spice profile. The sugar can be reduced by a quarter cup if you like it less sweet, but the peaches need that balance to shine.

The pie keeps well at room temperature for 2 days (covered). Refrigerate for up to 5 days after that. The crust softens over time, so eat it fresh if you can. Freezes beautifully for 3 months—just warm it in the oven to crisp the crust back up.

Step-by-Step Instructions for Peach Pie Made With Canned Peaches

Here’s how to build that flaky crust and sweet filling without any fuss.

Step 1: Prepare the Pie Crust Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour and ½ teaspoon Salt. I always use a fork to cut in the 1 cup Unsalted Butter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Gradually add the ½ cup Ice Water, one tablespoon at a time, mixing just until the dough comes together when pressed. Don’t overwork it—visible butter bits are what create that flaky texture. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Peach Filling

Drain and pat dry the 4 cans Canned Peach Slices—this step is crucial to prevent a soggy pie. In a large bowl, gently toss the peaches with the 0.75 cup Granulated Sugar, 0.25 cup Cornstarch, 2 tbsp Lemon Juice, 1 tsp Ground Cinnamon, and 1 tsp Vanilla Extract.

Let it sit for 10-15 minutes while you roll out the crust. You’ll notice the filling thicken slightly as the cornstarch activates. This mixture should look glossy and coat the peaches evenly without being soupy.

Step 3: Assemble and Bake the Pie

On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate. Transfer the crust to the plate, pressing it gently into the bottom and up the sides. Pour in the peach filling, mounding it slightly in the center.

Roll out the second dough disc and place it over the filling. Trim and crimp the edges, then cut 4-5 slits in the top crust to allow steam to escape. Brush the top with a beaten 1 whole Large Egg and sprinkle with a little extra granulated sugar for added crunch.

Bake at 375°F for 45-50 minutes until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with a pie shield or foil.

Step 4: Cool and Serve

Let the pie cool on a wire rack for at least 2 hours before slicing. This waiting period allows the filling to set completely—cutting too soon will give you a runny slice.

Serve warm or at room temperature with 8 scoops Vanilla Ice Cream if desired. Each serving should have a perfect balance of flaky crust and thick, sweet-tart peach filling that holds its shape when sliced.

Regional Styles of recipe for peach pie made with canned peaches

Southern Comfort Style

In Georgia, we add a splash of bourbon to the filling for depth. Use 2 tbsp with the cornstarch mixture, and I swear you’ll taste the difference. The alcohol bakes off, leaving rich caramel notes that pair beautifully with peaches. 💛

Midwest Classic

In Ohio, they often use a lattice crust instead of a full top. Cut the second dough disc into 1-inch strips and weave them over the filling. It’s prettier and lets more steam escape, so the filling sets firmer.

Texas Bold

Everything’s bigger here, including the spice. Add ½ tsp cayenne to the filling for a sweet-heat kick. I learned this trick at a local BBQ competition—it surprised everyone with how well it worked.

New England Tradition

They prefer a streusel topping over a second crust. Mix ½ cup flour, ¼ cup brown sugar, and ¼ cup cold butter until crumbly. Sprinkle over the filling before baking for a buttery, crisp texture.

California Light

For a fresher take, mix in 1 cup fresh blueberries with the peaches. The tartness balances the sweetness, and the colors look stunning. I forage wild herbs to garnish, but a sprinkle of mint works too.

Frequently Asked Questions