Canned Peach Pie Recipe

This easy peach pie with canned peaches is healthier than most and an absolute breeze to make. It’s one of the best ways to turn a pantry staple like canned peaches into a classic homemade dessert.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Ingredients

2 pie crusts store-bought or homemade
5 cups sliced peaches, canned and well drained or fresh, peeled & sliced – see notes
½ cup all-purpose flour
¾ cup sugar
½ teaspoon vanilla extract
¼ cup milk
2 tablespoons sugar for topping
2 tablespoons coconut oil, melted for brushing crust
¼ teaspoon cinnamon optional, for topping

Instructions

Prep the Crust

If using homemade crust, prepare it first. Place one crust in a 9-inch pie dish and set aside.
Preheat oven to 420°F (210°C).

Make the Filling

For canned peaches: Drain thoroughly. In a large bowl, gently toss peaches with flour, sugar, vanilla, and milk.
For fresh peaches: Peel and slice. To peel, cut an “X” at the base of each peach, boil for 30–60 seconds, then transfer to ice water. Skins should slip off easily.

Assemble the Pie

Pour the peach filling into the prepared crust.
Roll out the second pie crust into a 12″ circle. Using a pizza cutter or a sharp knife, slice dough into ½″ pieces and start placing on top of pie dish, creating lattice design; tuck or pinch dough together for crust edge. Alternatively you could place entire piece of dough over top of dish, trim edge and crimp together and cut 1″ slits in the top to release steam.

Add Topping

Brush the top of the dough with melted coconut oil and sprinkle with coarse sugar and ground cinnamon if using.

Bake

Bake at 420°F (210°C) for about 15 to 20 minutes.
Reduce oven temperature to 350°F (175°C) and bake an additional 40–45 minutes, or until golden brown. Rotate the pie halfway through if needed for even browning.

Cool and Store

Let the pie cool completely at room temperature — about 3 to 4 hours.
Store covered in the fridge for up to 5 days, or up to 8 months in the freezer (see notes above for more information on storing and freezing).

Notes

For best results with canned peaches, use ones packed in juice or light syrup — and drain well.
Avoid using canned peach pie filling, which has added sugars and thickeners.
To reheat slices: warm in a 300°F oven for 10–15 minutes or microwave briefly.
Please note that the nutritional information for this recipe is for the filling only.

Nutrition