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Golden-brown peach pie with a lattice crust showing bubbling canned peach filling, resting on a rustic wooden table next to a scoop of melting vanilla ice cream on a white plate.

Peach Pie Recipe with Canned Peaches

Bettie Bakes
Enjoy a slice of happiness with my peach pie recipe with canned peaches. Perfect for nostalgic summer memories all year round.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Rolling pin (if using homemade crust)
  • 9-inch pie dish
  • Knife
  • Oven
  • Cooling rack

Ingredients
  

  • 2 cans sliced peaches drained (15 oz each)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar optional
  • ¼ cup all-purpose flour or cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg optional
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter cut into small pieces
  • 1 pkg refrigerated pie crusts 2 rounds
  • 1 egg for egg wash
  • 1 tbsp milk for egg wash
  • coarse sugar optional, for topping

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the drained sliced peaches, granulated sugar, brown sugar (if using), flour or cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract. Mix gently until well combined.
  • Roll out one pie crust and place it into a 9-inch pie dish. Gently press it into the bottom and sides.
  • Pour the peach filling into the prepared crust and dot the top with pieces of butter.
  • Roll out the second crust and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape, or create a lattice top if desired.
  • In a small bowl, whisk together the egg and milk to make an egg wash. Brush it over the top crust and sprinkle with coarse sugar if using.
  • Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Remove from the oven and let the pie cool for at least 1 hour before slicing.

Notes

You can modify the sweetness level or incorporate warm spices such as nutmeg to suit your personal preferences. Allowing the pie to cool completely before slicing it will help it set properly. Consider serving it with vanilla ice cream or whipped cream for an added delightful touch.
Nutrition Information (1 slice out of 8):
  • Calories: 320
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 190mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 1g
  • Sugars: 26g
  • Protein: 2g