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Got a can of peach pie filling and a craving for something sweet? You're about 6 ingredients away from a ridiculously easy canned peach pie that tastes like you spent hours on it (spoiler: you didn't).
This peach pie with canned filling is so good that it’s about to become one of your favorite Pie Recipes and Dessert Recipes!
With a flaky store-bought crust and a few secret flavor boosts-like cinnamon, vanilla, nutmeg, and lemon juice-this pie is sweet, cozy, and virtually foolproof.
Plus, I'm sharing all my favorite peach pie tips to avoid soggy bottoms and sad crusts, along with fun variations (hello, sweet and spicy, and bourbon peaches!).
If you’re looking for a no-fuss peach pie with canned filling that still brings the wow factor, this one's for you.
Table of Contents
- Ingredient Notes and Substitutions
- How To Make Canned Peach Pie (with Step by Step Photos)
- Pro Tips For Baking With Canned Peaches
- Pro Tips For Perfect Peach Pie Crust
- More Peach Pie Tips
- Variations
- What To Serve With Canned Peach Pie
- Frequently Asked Questions (FAQs)
- More Peach and Pie Recipes
- Recipe
- Equipment
- Story Behind The Recipe
- Reviews
Ingredient Notes and Substitutions
Below, I discuss the ingredients and possible substitutions. For specific measurements, see the recipe card at the bottom.
For the Crust:
- Packaged refrigerated pie crusts (1 package with 2 crusts): I like to use a Pillsbury pie crust, but I have also used my grocery store’s generic brand with great results too. You’ll need two crusts – one for the bottom crust, and one for the top crust. They will work for either lattice or solid pie crusts.
- More Crust Options: Substitute with a homemade pie crust, or a streusel crust, like in my Strawberry Crumb Bars, if preferred.
For the Peach Pie Filling:
- Canned peach pie filling (Two 21 oz cans): Sweet, juicy peach pie filling without prep. Try apple, blueberry, or cherry filling for variety. I like to use Lucky Leaf or Duncan Hines Comstock brands.
- Cornstarch: This is very important. Don’t skip it. The cornstarch thickens the canned pie filling to prevent a runny peach pie filling.
- Vanilla extract: Adds warmth and depth. I use a Mexican Vanilla extract, but any brand of pure Vanilla extract will work. I don’t recommend using imitation vanilla because the flavor can be too strong, especially for this peach pie recipe.
How To Make Canned Peach Pie (with Step by Step Photos)
Preheat the Oven: Set to 350°F (175°C). Spray a 9-inch pie pan with baking spray.
Prepare the Filling: In a large bowl, combine canned peach pie filling, vanilla extract, cinnamon, nutmeg, and lemon juice. Sift in cornstarch. Stir thoroughly until blended.
Assemble the Pie: Unroll one pie crust and press it into the pie dish.
Spoon the peach filling into the bottom crust, spreading evenly.
For Traditional Top Pie Crust: Lay the 2nd whole pie crust over the top the pie with the pie filling. Crimp and trim edges. Then using a knife, make small cuts in the top of the pie near the center.
Optional: For Lattice Pie Crust: Cut the one of the pie dough crusts into 1″ strips. Lay half of the strips of dough on top of the pie filling. Then turn the pie halfway and lay the other half of the pie dough strips on top of the 1st existing strip and then under the next strip and continue weaving the pie dough strips until you cover the whole pie going. Trim the edges of the pie.
Apply Egg Wash: Mix the beaten egg with a tablespoon of water. Brush over the top crust with a pastry brush.
Optional: Sprinkle the top of the pie with coarse sugar, if using.
Bake: Bake for 60 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges of the pie crust with aluminum foil if browning too quickly.
Cool: Remove and cool on a rack. Cool slightly before slicing to set the filling.
Pro Tips For Baking With Canned Peaches
How To Prevent A Runny Peach Pie Filling
Sift the cornstarch into the peach pie filling and then stir thoroughly to avoid clumps and for a firm peach filling that’s not runny.
Pro Tips For Perfect Peach Pie Crust
How To Prevent A Soggy Pie Crust
Blind Bake The Pie Crust: Blind baking is baking the pie crust ahead of time to ensure it bakes completely and won't be soggy from the pie filling.
Pie Weights: I like to add parchment paper, pie weights or dried beans to prevent the pie crust from bubbling up in the center when prebaking the crust.
Use A Metal Pie Pan: Not all pie pans are created equal. Metal Pie Pans create a crispier pie crust, which also helps to prevent a soggy bottom pie.
Tips For Perfect Peach Pie Crust Edges
Tuck Edges Under: If you have only a little pie crust extending over the edge of the pie plate (maybe 1/2″), instead of trimming, you can fold the excess pie dough under the pie dough (but above the pie plate) for a thicker edge around the pie crust.
Peach Pie Crust Crimping: I prefer using my hands to crimp the pie crust because I like the appearance better. However, another easy method is to press a fork around the edges for finished appearance.
Protect The Edges: To prevent the edges from cooking too fast and burning, either cover the edges of the pie with foil or use a pie shield.
More Peach Pie Tips
Double Batch: Bake two pies and freeze one for later. This way you can enjoy two desserts but only have to bake once!
Odor Protection: Wrap leftover peach pie in plastic wrap and store in an airtight container to avoid fridge odors.
Variations
- Gluten-Free: Use gluten-free store-bought pie crust for a gluten-free version.
- Crumb Topping: Skip the top crust and add a streusel topping (see Blueberry Crumb Bars Recipe).
- Mixed Fruit: Add a few fresh or frozen berries, like blueberries, to the peach mixture.
- Make It Swicy: Make the pie both sweet and spicy (AKA swicy) by adding about 1/4 teaspoon of chili powder or cayenne to the pie filling.
- Bourbon Peach Pie: Add 1/4 cup of bourbon to the peach pie filling adds a subtle depth of flavor to enhance the peach filling and does not overpower the flavor since the alcohol mostly evaporates during cooking.
What To Serve With Canned Peach Pie
Serve with a scoop of vanilla ice cream or whipped cream. Pair with coffee or iced tea for a refreshing contrast.
Frequently Asked Questions (FAQs)
A flaky pie crust with a soft, juicy peach filling that’s thickened for clean slices.
Yes, you can doctor up the canned peach pie filling, assemble, and bake the entire pie a day in advance.
Store covered at room temperature for up to 2 days or in the refrigerator for up to 3-5 days.
Yes, Wrap cooled pie in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat at 375 degrees F. for 45 minutes.
Use gluten-free pie crusts, like Pillsbury or Bob’s Red Mill.
The crust should be golden brown, and the filling should bubble through the lattice top or small holes for at least 5 minutes.
Yes, you can use frozen peaches. However, you’ll need to that and drain them first before using or else it will make the peach pie filling too watery.
Yes, you can use canned peaches instead. However, you may need to drain the peaches to avoid a runny filling, and increase the amount of cornstarch needed to thicken the peach pie filling.
The peach pie is very dense and can reach a very high temperature. The extra time gives the pie filling the time needed to set completely so it won’t spill out the sides.
More Peach and Pie Recipes
- Peach Cobbler Eggrolls
- Peach Cobbler Dump Cake
- Dutch Oven Peach Cobbler
- Blueberry Pie
- Shoney’s Strawberry Pie
- Cranberry Custard Pie
- Lemon Sour Cream Pie
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Recipe
Equipment
- 1 9-inch Pie Plate
Ingredients
Crust:
- 1 package refrigerated pie crusts (store-bought, e.g., Pillsbury pie crust, with 2 pie crusts inside 1 package)
Filling:
- 2 (21-ounce cans) peach pie filling (I like brands Lucky Leaf or Duncan Hines Comstock)
- 2 tbsps cornstarch
- 1 tsp vanilla extract (I used a clear Mexican Vanilla, but you can use any brand of pure vanilla)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tablespoon lemon juice
Egg Wash (Optional):
- 1 egg beaten
- 1 tbsp water
- 1 tbsp coarse sugar optional, for sprinkling over top of pie
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9-inch pie pan with baking spray.
In a large bowl, combine peach pie filling, vanilla extract, cinnamon, nutmeg, and lemon juice. Stir until blended.- Sift in the cornstarch into the peach pie filling and stir thoroughly.
Unroll one pie crust and press into the pie plate.- Spoon the peach filling into the bottom crust, spreading evenly.
- For a solid top crust, place the crust over the filling, crimp edges, and cut small holes for steam. For a lattice top, unroll the second pie crust and cut into 1-inch strips with a pizza cutter. Weave 9 strips over the filling, pressing edges of the pie crust to seal.
- Use a fork to press the edges, or use your fingers to crimp the edges, and trim excess pie dough.
- Mix the egg and water. Brush over the top crust with a pastry brush. (Optional: Sprinkle with coarse sugar.)
- Bake for 60 minutes, or until the crust is golden brown and the filling is bubbling. Cover edges of the pie crust with aluminum foil if browning too quickly.
- Remove and cool on a rack for 4 hours before serving and slicing.
Video
Equipment
- 9-inch pie plate
- Baking spray
- Large bowl
- Spoon or spatula
- Fork
- Pizza cutter or knife
- Pastry brush
- Cooling rack
Story Behind The Recipe
One late night, craving a homemade peach pie but stuck way outside peach season, I raided the pantry and found canned peach pie filling from the local grocery store. So I tossed in a splash of lemon juice and spices for a dessert that competes with any fresh peach pie.
It's now my secret weapon for wowing friends with minimal effort, and I'm pumped to let you in on the fun!
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