This easy peach pie with canned peaches is healthier than most and an absolute breeze to make. It calls for only five easy-to-find ingredients and requires no special skills or prior baking experience. If you go with a vegan pie crust, this peach pie is also 100% vegan.

This pie is a slightly healthier, plant-based version of a traditional peach pie. But you would never guess from the taste. It’s packed with sweet and fruity peach flavour, with the perfect flaky crust that just melts in your mouth.

How to Make Pie Crust

I’m going to be completely honest with you. Baking the perfect pie crust is no easy feat, so if this is your first time baking a pie from scratch and you just want to enjoy a slice of warm, homemade pie without having to wreck your head with things like kneading, chilling and rolling the dough, there’s no shame in going with store-bought crust.

But if you’re up for a challenge, I’ve prepared this vegan pie crust baking tutorial to guide you through the process of making your very first pie crust.

How to Weave a Lattice Pie Crust Design

For stylistic purposes only, I made this peach pie with a lattice top. And if you’ve never made a lattice pie crust, I know it can look a bit daunting. But I promise you, it’s so much easier (and more fun) than it looks. Here’s how you do it:

Roll out the crust into about 12-inch circle, and then use a pizza cutter to make about ½-inch wide strips.
Lay about the pieces of strips down one way, then start in the middle going the other direction, and alternate every other strip between pulling back and overlapping them.

Watch this video tutorial on how to weave a lattice top for pies for a more descriptive explanation!

If you’re still shaking your head no right now thinking, Do I really have to do all this just to eat a slice of warm peach pie? the answer is, of course not. You can either lay the strips across each other (without braiding them), or you can simply place the entire piece of dough over the top of the dish, trim the edge and crimp it together, and cut 1-inch slits in the top to release steam.

How to Make Peach Pie Filling

Now this is the easy part. To prepare the filling, all you need to do is mix 5 cups of peeled and sliced peaches (canned or fresh), flour, sugar, vanilla extract and milk (I used almond milk) in a large bowl. Transfer the filling to the pie crust and cover with another layer of crust.

Can I Use Fresh Peaches?

One of the things I love most about this recipe is that it works well with both canned and fresh peaches. If you’re making this in the winter, or if you don’t have any perfectly ripe, sweet and juicy fresh peaches at hand, you can use canned peaches and the pie will turn out great.

However, you can also use fresh peaches. This will, however, require a bit of extra work, as you’ll need to peel and slice them.

To do this, simply cut an “x” on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should peel off easily if the peaches are ripe enough.

It’s important to note here that if your fresh peaches are not perfectly ripe, sweet and juicy, it’s better to go with canned peaches. Hard and flavourless peaches can ruin the pie.

Peach Pie with Canned Peaches Q&A

Do I Have to Blind Bake the Crust?

Nope, not for this recipe.

Blind baking is a fancy term that simply means baking an empty crust, usually weighed down by pie weights or some dry beans to prevent the dough from puffing up.

This step is usually required with pies where you want the crust to remain crunchy despite a very moist filling, for example when you’re making quiche, no-bake pies, custard pies, cream pies or pudding pies. Luckily, this easy peach pie is none of those things, so you don’t have to worry about blind baking in this case.

If, however, you want to learn more about the mystery of blind baking pie crusts, here is a very detailed guide on how to blind bake pie crust that will answer all of your questions.

Is This Easy Peach Pie Vegan?

In a word, yes. The peach filling is 100% vegan and if you’re making this pie with any vegan pie crust, like this vegan pie crust with coconut oil (also linked in the recipe card), the pie will be vegan.

However, you can just as easily use the same peach filling with your favourite pie crust, vegan or non-vegan, homemade or store-bought.

How Long Does Peach Pie Keep?

This depends on a number of factors. To maximise the shelf life of peach pie, cover it loosely with foil or plastic wrap. The pie should last:

At room temperature: about 2 days when properly stored.
In the fridge: about 4 to 5 days, covered loosely with foil or plastic wrap.

Does It Freeze?

Yes. To freeze peach pie, wrap it tightly with aluminium foil or plastic freezer wrap, or place it in a heavy-duty freezer bag.

When properly stored, peach pie will maintain best quality for 6 to 8 months in the freezer, but it remains safe to eat even beyond that time.

More Peach Recipes

Yep. If you’re a fan of peach desserts, I recommend trying out my vegan peach cobbler, this breakfast peach crisp or a strawberry banana peach smoothie.

More Vegan Pie Recipes

If you’re looking for a different vegan pie, give these a go:

Or, click here for a complete listing of vegan pie recipes.

Easy Peach Pie with Canned Peaches