Peach Pie Recipe with Canned Peaches: Flaky Crust with Sweet Peach Filling

This recipe proves canned peaches can create a flaky-crusted pie just as delicious as fresh. The key is draining the fruit thoroughly to prevent a soggy bottom.

With a perfect balance of sweetness and spice, this pie delivers restaurant-quality results. The double crust ensures every bite has that coveted crisp texture.

Ingredients for Peach Pie Recipe with Canned Peaches

Canned peaches and pantry staples create a flaky, spiced pie with ease.

The canned peaches must be fully drained—this is non-negotiable for that flaky bottom crust. Del Monte or Libby’s work well, but any brand in heavy syrup gives you the best texture. The butter needs to stay ice-cold until it hits the oven, so cube it and pop it back in the fridge while you prep. King Arthur Flour is my go-to for consistent results, but any all-purpose works.

No canned peaches? Fresh work too (peel and slice about 6 ripe peaches). Out of cornstarch? Instant tapioca at half the amount thickens just as well. For a deeper spice profile, add a pinch of ground ginger. The egg wash can be skipped, but it gives that golden sheen that makes it look professional.

The pie dough can be made a day ahead—just wrap it tightly in plastic and refrigerate. Baked pie keeps at room temperature for 2 days or in the fridge for 5 days. Reheat slices in a 350°F oven for 10 minutes to crisp the crust.

Step-by-Step Instructions for Peach Pie with Canned Peaches

This method ensures a flaky crust and perfectly thickened filling every time.

Step 1: Prepare the Filling

Drain the 4 cups Canned Peach Slices thoroughly, reserving the syrup. In a large bowl, combine the peaches with 0.75 cup Granulated Sugar, 3 tbsp Cornstarch, 0.5 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, 1 tbsp Lemon Juice, and 1 tsp Vanilla Extract.

Stir gently until the peaches are evenly coated and the mixture thickens slightly. Let it sit for 10 minutes while you prepare the crust. The cornstarch will begin absorbing the juices, creating a thick, glossy filling that won’t run.

Step 2: Make the Pie Dough

In a food processor, pulse 2.5 cups All-Purpose Flour with ½ tsp Salt to combine. Add 1 cup Unsalted Butter, cubed and cold, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, slowly drizzle in ⅓ cup Ice Water until the dough just comes together. It should hold when pressed but not be sticky. Divide the dough into two equal portions, shape into discs, wrap in plastic, and chill for 30 minutes.

Step 3: Assemble the Pie

On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the excess dough, leaving a slight overhang.

Pour the peach filling into the crust, spreading it evenly. Roll out the second dough disc and place it over the filling. Crimp the edges together with your fingers or a fork to seal. Cut 4-5 slits in the top crust to allow steam to escape.

Step 4: Bake to Golden Perfection

Preheat the oven to 375°F. In a small bowl, beat the 1 whole Large Egg with a splash of water to create an egg wash. Brush the top crust lightly with the wash for a golden finish.

Bake on the center rack for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil or a pie shield.

Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set completely, ensuring clean slices with every bite.

Make-Ahead Tips for peach pie recipe with canned peaches

🔪 Week Before

Start by checking your pantry for canned peaches—opt for slices or halves in light syrup for the best texture. If your recipe calls for a homemade crust, you can prepare the dough up to a week ahead. Wrap it tightly in plastic wrap and refrigerate, or freeze for up to 3 months. This lets you focus on the filling later! 💡

⏰ Day Before

Drain and rinse your canned peaches, then pat them dry to remove excess syrup. Mix the filling ingredients (sugar, cornstarch, spices) in a bowl, cover, and refrigerate. If using a pre-made crust, take it out of the freezer to thaw overnight in the fridge. Pro tip: Chilling the filling helps thicken it, so your pie sets perfectly! ❄️

🍳 Day Of

Roll out your crust and line the pie dish first thing in the morning. Keep it chilled until ready to assemble. Combine the peaches with the pre-mixed filling, then pour into the crust. Add the top crust or lattice, then refrigerate the whole pie for 30 minutes before baking to prevent shrinking. ✨

🔥 Last-Minute Tasks

Brush the crust with egg wash and sprinkle with sugar just before baking. Bake as directed, and if the edges brown too quickly, cover them with foil. Let the pie cool for at least 2 hours to ensure clean slices. Serve warm with a scoop of vanilla ice cream for the ultimate treat! 🎯