Peach pie using canned peaches

Table of Contents

Table of Contents

Peach Pie Using Canned Peaches (Grandma’s Shortcut Favorite)

There’s something magical about the aroma of a freshly baked peach pie drifting through an open window on a summer afternoon. My Grandma June believed in that magic—except her secret shortcut was canned peaches. She’d smile and say, “It’s not where the peaches come from, honey. It’s how you love them.” Her golden, flaky crust and spiced filling made this peach pie using canned peaches the highlight of every Sunday dinner here in Santa Rosa.

Now I make it the same way—with one small update: a store-bought crust that saves time but never skimps on comfort. Whether you’re baking for a family gathering or just because, this easy recipe brings all the nostalgia with none of the fuss.

Prefer a more traditional method? Check out my peach pie from scratch where I guide you through making the crust and filling entirely by hand.

Why Canned Peaches Make the Best Shortcut Pie

Fresh peaches have their moment in July, but for year-round convenience, canned peaches are a baker’s best friend. No need to peel or pit—just open, drain, and dice. Each can delivers consistent flavor and tenderness, which means your peach pie using canned peaches turns out perfectly every time, no matter the season.

Contrary to popular concern, canned fruit isn’t mushy when handled right. By draining thoroughly and cutting the slices into chunks, you get a firm, structured filling that holds up beautifully during baking. I love using 14.5 oz peach slices in light syrup, though no-sugar-added varieties work well too.

This filling gets elevated with a cozy blend of brown sugar, lemon juice, cinnamon, and nutmeg. A little cornstarch ensures it thickens properly—no soggy centers here. For more no-fuss dessert inspiration, explore my no-bake lemon blueberry dessert or this biscoff cookie butter cake—both are crowd-pleasers without the hassle.

Expert Tips for a Foolproof Peach Pie Using Canned Peaches

After baking this recipe more times than I can count—through birthdays, bake-offs, and “just because” weekends—I’ve gathered my go-to tips for flawless results every time you make peach pie using canned peaches:

• Drain the fruit well and chop it. Extra juice = soggy crust.
• Preheat your pie pan for a head start on crispy bottoms.
• Use egg wash for a glossy finish and sprinkle coarse sugar for texture.
• Avoid overfilling—leave about ½ inch below the crust rim to prevent bubbling over.

These little tweaks make a big difference, just like they do in my biscoff cake recipes, where layering and prep matter as much as the ingredients.

Sourcing the Best Canned Peaches for Your Pie

To make the most of this recipe, choose high-quality canned peaches. Look for options packed in 100% juice or light syrup. Heavy syrup tends to overpower the natural flavor and can create a gummy texture.

Stick to trusted brands that list few ingredients and minimal preservatives. Organic brands like O Organics or Pacific Coast tend to offer clean, sweet, and naturally vibrant peaches.

Want to get creative? Try mixing canned fruits for a twist—like in this rice krispie treat with marshmallow fluff. Quality matters most, even when you’re taking shortcuts.

Why You Can Trust This Peach Pie Recipe

This isn’t just any pie. It’s the one I’ve tested in my own kitchen, served at family dinners, brought to potlucks, and shared with thousands of readers just like you. With years of baking under my apron strings, I’ve come to trust this peach pie using canned peaches recipe for its consistent results and nostalgic flavor.

I’ve even adapted this style into other cozy bakes like banana chocolate chip muffins and sweet potato bread—proving that simple ingredients can still taste spectacular when handled with care.

Still unsure if canned or fresh is right for you? Head over to my peach pie from scratch guide to see both routes side by side.

🍑 The Science Behind the Filling: Why Cornstarch Works Best

The hallmark of a great peach pie using canned peaches is a thick, sliceable filling that doesn’t run all over your plate. That’s where cornstarch shines. Unlike flour, which can dull flavor and add a pasty texture, cornstarch thickens cleanly and allows the fruit’s sweetness to shine through.

Once the canned peaches are drained and mixed with sugar and spices, the juices start releasing. Cornstarch activates as the pie bakes, binding those juices into a glossy, cohesive layer. You’ll know it worked when the filling bubbles around the edges and jiggles ever so slightly in the center. For similar binding tricks, I use this method in brookie cookies where balance between wet and dry is everything.

How to Make This Easy Peach Pie (With Store-Bought Crust!)

This is the exact recipe I use, adapted from Samantha Erb’s version. It’s quick, satisfying, and guaranteed to get compliments.

Ingredients:

• 2 refrigerated pie crusts
• 2 cans (14.5 oz each) peach slices, drained and diced
• 1 cup light brown sugar
• ⅓ cup cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 large egg + splash of water (egg wash)
• 1 tablespoon turbinado sugar (optional)

Instructions:

1. Preheat oven to 350°F and lightly grease a 9” pie dish.
2. Line the pie pan with one crust. Press into the bottom and sides gently.
3. In a large bowl, combine peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until coated evenly.
4. Pour the mixture into the pie crust, smoothing the top.
5. Cut the second crust into strips and create a lattice or lay flat and vent with a knife. Crimp or fold edges.
6. Brush the top with egg wash. Sprinkle turbinado sugar if you like a crunchy finish.
7. Bake for 60–65 minutes, until bubbly and golden brown.
8. Let the pie cool completely at room temp, or chill for 2 hours for easier slicing.

Enjoy it warm with rice krispies ice cream or a dollop of whipped cream.

Want to try a similar base crust with flair? I use this method in my carrot cake cookies when I want something chewy and comforting.

🥧 Crust Options: Homemade vs. Store-Bought

Let’s be honest—life doesn’t always give us time for a homemade pie crust. That’s why this peach pie using canned peaches recipe calls for refrigerated store-bought crust. It cuts prep time to 10 minutes while still delivering a golden, buttery base.

But if you’re craving a flaky homemade crust, I recommend the one in my moist carrot cake recipe—a bit richer, but incredibly versatile. Either way, make sure to chill your crust before baking. This prevents shrinkage and helps create defined edges that hold the filling in place.

Pro tip: Brushing the bottom crust with egg white before filling it creates a moisture barrier and helps avoid the dreaded soggy bottom.

🍽️ Serving Ideas for Every Season

One of the best things about this peach pie using canned peaches is how flexible it is for any occasion. Serve it warm in winter with hot tea and a cozy blanket. In the summer? Chill it and top with rice krispie treat ice cream for a cold, creamy contrast.

For brunch, pair a slice with lemon lavender cookies and fresh fruit. Hosting a holiday dinner? Add whipped cream and sprinkle a dash of cinnamon on top for an effortless dessert centerpiece.

This pie also makes a beautiful gift. Wrap individual slices in parchment and tie with twine for a thoughtful, homemade touch—something I often do when delivering food baskets to friends or neighbors.

🧁 Bake With Kids: A Family-Friendly Peach Pie

Baking this peach pie using canned peaches is a fantastic project for kids. The filling comes together in one bowl, and little hands love helping with lattice crusts or using cookie cutters to make fun shapes. I often hand over the second crust and let my nieces create their own mini pie art.

This is also a great recipe to teach simple baking science—like how cornstarch thickens, why venting the crust matters, and how egg wash makes a golden finish. For more baking fun with little ones, try cake and pops, which are equally hands-on and rewarding.

Plus, the sense of pride kids feel when they help create a pie from start to finish? That’s a memory-maker all on its own.

🛠️ Common Mistakes to Avoid (And How to Fix Them)

Even with an easy recipe like this peach pie using canned peaches, a few common mistakes can trip you up. Here’s how to avoid them:

• Not draining the peaches enough: Excess liquid dilutes the flavor and ruins the crust. Drain in a mesh sieve for at least 10 minutes.
• Forgetting to vent the top crust: Without proper vents, steam builds up and can make your pie soggy or crack the crust.
• Overfilling the pie pan: Too much filling can bubble over, leaving a sticky mess. Stick to the recipe’s measurements.

If you do end up with a pie that’s too runny, chill it for at least 4 hours before slicing. And remember: even messy pie still tastes like love. For a no-fail beginner option, try my eggless chocolate chip cookies—another comforting classic with reliable results.

Bake It, Share It, Love It

This peach pie using canned peaches is more than just a recipe—it’s a memory waiting to happen. Whether you’re a beginner baker, a busy parent, or just someone who loves a shortcut that tastes homemade, this pie delivers every single time.

If you enjoyed this recipe, follow me on Pinterest for more family-favorite desserts, and don’t forget to explore related recipes like cloud cake or tiramisu cheesecake.

You don’t need a peach orchard or a pastry degree. Just a pie pan, a few cans, and a craving for something sweet and golden.

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