Canned Peach Pie

A classic canned peach pie that tastes like summer any time of year! With a flaky golden crust and a rich, warmly spiced filling, this easy recipe delivers homemade flavor with pantry staples.

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Course: Dessert

Cuisine: American

Keyword: Best canned peach pie filling recipe, Canned Peach Pie, Canned peach pie recipes, Easy canned peach pie, Easy canned peach pie recipe, Old fashioned canned peach pie, Single crust peach pie with canned peaches

Prep Time: 15

Cook Time: 50

Cooling Time: 2

Total Time: 3 5

Servings:

Calories: 310kcal

Cost: $9

Equipment

9-inch pie plate (Glass or ceramic preferred)
Mixing bowl (Large enough for peach filling)
Colander (For draining peaches)
Measuring cups (Dry and liquid)
Measuring spoons
Wooden spoon (Or rubber spatula)
Sharp knife
Pastry brush (For egg wash)
Fork (For crimping pie edges)

Ingredients

2 cans Peach slices in light syrup - 15 oz each, drained (reserve ¼ cup syrup)
¼ cup Reserved peach syrup - From canned peaches
¼ cup Granulated sugar - Adjust if peaches are packed in heavy syrup
¼ cup Brown sugar - Light or dark
2 tablespoon Cornstarch - Or tapioca starch
1 tablespoon Fresh lemon juice - Brightens flavor
½ teaspoon Ground cinnamon - Or to taste
⅛ teaspoon Nutmeg - Optional
1 pinch Salt - Balances sweetness
½ teaspoon Vanilla extract - Pure
¼ teaspoon Almond extract - Optional but recommended
2 tablespoon Butter - Cut into small pieces for dotting on filling
2 Refrigerated pie crusts - Or homemade
1 Egg - For egg wash
1 tablespoon Water - For egg wash
1 tablespoon Coarse sugar - For sprinkling on top crust

Instructions

Preheat the oven to 425°F. Drain the peaches and reserve ¼ cup syrup. Let pie crusts come to room temperature.
In a large bowl, combine drained peaches, reserved syrup, sugars, cornstarch, lemon juice, salt, and spices. Let sit 10 minutes. Stir in vanilla and almond extracts.
Place one pie crust in a 9-inch pie plate. Add peach filling. Dot with butter. Cover with second crust (full, lattice, or decorative). Trim and crimp edges.
Brush top crust with egg wash (1 beaten egg + 1 tablespoon water). Sprinkle with coarse sugar.
Bake at 425°F for 15 minutes. Reduce temperature to 375°F and bake 35–40 minutes until golden and bubbling. Cover crust edges with foil if needed.
Cool the pie completely for at least 2 hours before slicing for clean servings.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition