This canned peach pie recipe is about as easy as making peach pie gets! The Peach pie filling is deliciously spiced with a sweet and fresh flavor, and it's surrounded by a perfectly flaky and crisp pie crust. Every bite is pure bliss and the best part is it doesn't even need to be peach season for you to make this delectable dessert!
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The Best Canned Peach Pie
This easy recipe is a quick way to make a classic peach pie in half the time. You'll use canned peaches and warm spices to make a delicious peach pie filling on top of a simple pre-made pie crust that flakes to perfection.
Honestly, it's one of the most delicious peach recipes you'll ever make! I'd put it right up there with my peach cobbler with canned peaches.
This recipe is ideal if you're looking for a switch-up from classic pies or just want an easy dessert to make with canned peaches during hectic hosting times.
Honestly, I think this easy peach pie recipe is perfect for Thanksgiving, the holiday season, or even during the summer when you're throwing a get-together. Really it's just great to make it any time of the year. It's a quick and easy dessert recipe that's bound to impress any guests who try it.
By the way, if you need another pie to serve alongside it for the ultimate dessert platter, this fudge pie is a great chocolatey balance to the fruity peach pie.
- Peaches- canned sliced peaches.
- Sugar- to add some sweetness.
- Cornstarch- to thicken the filling.
- Vanilla extract- for flavor.
- Ground cinnamon- for a little warm spice that I think makes the flavor so good.
- Butter- salted butter or unsalted butter works.
- Pie Crusts- storebought pie crust to save time.
- Egg- one large egg beaten.
- Vanilla ice cream and whipped cream- optional for serving.
Oh, and if you love peach recipes, you have to pick up some extra peaches from the store so you can make this peach cobbler pound cake next! Or, if you want to get canned peaches, you can make this peach cobbler with cake mix.
How To Make Canned Peach Pie
Step 1: Cook The Pie Filling
Preheat the oven to 350ºF (180°C). Drain the liquid of the peach cans - not the peaches - into a large pot and add the sugar, cornstarch, vanilla extract, ground cinnamon, and butter. Cook at low heat, stirring constantly. The peach mixture will form bumps at first, but keep stirring and cooking until it softens. Once the mixture is smooth, add the peaches to the pot and completely combine them with the rest of the mixture.
Step 2: Add The Filling
Grease a pie dish and spread one pie dough over the top of the pie dish. Pinch the crust around the rim with a fork. Add the fresh peach filling on top of the pie crust and lay the other pie dough sheet on top. Pinch the top pie dough around the rim with a fork and make a few holes on the top of the pie crust. This will allow the steam to escape when the pie is baking, and it'll keep your crust crisp.
Step 3: Bake The Pie
Brush the top pie crust with the beaten egg. Bake for 40-50 minutes or until the crust looks golden brown. Once it's golden, take the pie out and put it on a wire rack to let the pie cool completely. Slice and serve with vanilla ice cream or whipped cream and enjoy!
How To Store Leftovers
So, as I mentioned, this recipe will make about 8 slices. And if you're serving it to a group of people, you probably won't have any pie left over. But if you do, the pie actually stores really well! You can put the slices in an airtight container or wrap the entire pie dish in plastic wrap and store it in the fridge for about 4-5 days. If you want to keep it for longer, you can transfer the pie to the freezer, and it will last for up to 6 months.
More Pie Recipes To Try Next
- No bake Oreo pie
- Coconut pie
- Sweet potato pie
- Reese's peanut butter pie
- Million dollar pie
- Mississippi mud pie
- Pumpkin custard pie
- 2 cans Peaches (15 oz. cans), sliced
- ¼ cup Sugar
- ⅓ cup Cornstarch
- 1 tsp. Vanilla Extract
- ¼ tsp. Ground Cinnamon
- 2 tbsp. Butter, melted
- 2 Pie Crusts
- 1 Egg, beaten
- Preheat the oven to 350°F (180ºC).
- Drain the liquid of the peach cans (not the peaches) into a pot and add sugar, cornstarch, vanilla extract, cinnamon, and butter.
- Cook at low heat, stirring constantly - it will form bumps at first, but keep stirring, and it will soften.
- Add the peaches from the can and combine them with the rest of the ingredients.
- Grease a pie mold, spread one crust over it, and press the edges with a fork.
- Add the filling and top, followed by the other pie crust, pinching it with a fork around the rim and making a few holes on the top, so the steam comes out.
- Brush the top of the crust with the egg and bake for 40-50 minutes, or until golden brown.
Serving Size:1 slice
Amount Per Serving: Calories: 331Total Fat: 19.1gSaturated Fat: 5.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 36.2gFiber: 1.5gSugar: 9.9gProtein: 4g