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Peach pie in pie plate on cooling rack with two slices taken out of it.
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Easy Canned Peach Pie Recipe

This canned peach pie is a breeze to make, using store-bought pie crust and enhanced canned peach pie filling for a flaky pie crust and flavorful dessert every time.
Course Dessert
Cuisine American, Southern
Keyword canned peach pie, easy peach pie, peach pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 431kcal
Author Michele Feuerborn

Equipment

  • 1 9-inch Pie Plate

Ingredients

Crust:

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.
    2-photo collage showing making the pie filling and the 2nd photo showing how it looks after all ingredients are mixed together.
  • Sift in the cornstarch into the peach pie filling and stir thoroughly.
  • Unroll one pie crust and press into the pie plate.
    The bottom pie crust pressed into the pie plate before filling and baking.
  • Spoon the peach filling into the bottom crust, spreading evenly.
    Peach pie filling added into the bottom crust in the pie plate.
  • 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.
    Top pie crust dough placed on top of the pie filling and bottom pie crust.
  • Use a fork to press the edges, or use your fingers to crimp the edges, and trim excess pie dough.
    Cutting slits into the top crust and the edges are crimped.
  • Mix the egg and water. Brush over the top crust with a pastry brush. (Optional: Sprinkle with coarse sugar.)
    Brushing the top of the unbaked pie crust with an egg wash.
  • 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.
    Peach pie after baking and sitting on a cooling rack.
  • Remove and cool on a rack for 4 hours before serving and slicing.
    Peach pie in pie plate on cooling rack with two slices taken out of it.

Video

Notes

Storage: Store covered at room temperature for 2 days or in the fridge for up to 5 days.
Freezing: Wrap cooled pie in plastic wrap and foil and freeze for up to 3 months. Thaw overnight and reheat at 375°F.
Odor Protection: Wrap tightly in plastic wrap to avoid fridge odors.
Gluten-Free: Use gluten-free pie crusts for a gluten-free option.
See the Recipe Tips section in the blog post above for more pro tips.

Nutrition

Calories: 431kcal | Carbohydrates: 44g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 368mg | Potassium: 93mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 2mg
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