Peach Pie Recipe With Canned Peaches

Hey peach lovers! This delicious peach pie recipe with canned peaches lets you enjoy the sweet taste of summer all year round. The peach pie is topped with a crunchy streusel topping, delicious with a scoop of ice cream.

Peach Pie Recipe With Canned Peaches

Fresh peaches are amazing in a fresh peach pie filling but don’t dismiss canned peaches. Canned peaches have excellent flavor when baked, and are easy to source all year round. Even when it’s not the peach season!

They work very well in a fruit pie! I love using them in this or I make canned apricot pie!

angled view of peach pie recipe with canned peaches.

Key Ingredients

Find all the ingredients and amounts in the printable recipe card at the bottom the post.  Here is a rundown of what you will need.

  • Single Pie crust – This peach pie is best with a homemade pie crust. It’s laminated to make the perfect flaky crust.  However, if you’re short on time and want to make it an extra easy recipe, use a store-bought pie crust.
  • Canned peaches – Canned peaches are made of ripe peaches, usually picked at their prime so that means their flavor is the best! This recipe uses four 15oz cans of peaches (4 x 410g can of peaches.)
  • Flavorings – A little lemon, cinnamon, vanilla paste, and salt enhance the natural flavor of the peach. 
  • Corn starch – for thickening
  • Streusel topping – The Streusel is made of flour, butter, sugar, and cinnamon. It’s generously spread over the filling and baked until crunchy. The crunchy topping adds great contrast to the soft peach filling.

Visual Guide

juicy peaches.
let the peaches drain really well! Then mix them with lemon, sugar, cornstarch and cinnamon.
birds eye view of canned peaches in pie crust.
Add them to a rolled out pie crust.
a bowl of streusel.
There’s a bit of cinnamon in the buttery streusel crumb too.
side view of a pie.
Bake until golden and let it cool down before slicing so it’s not runny.

Serving and storing

Serve a slice of warm peach pie with a scoop of vanilla ice cream or whipped cream. Leftover pie can be covered and stored in the refrigerator for up to three days.

Peach Pie Recipe With Canned Peaches

Peach Pie with Canned Peaches

Elien Lewis
This delicious peach pie recipe with canned peaches lets you enjoy the sweet taste of summer all year round. 
4.90 from 19 votes
Prep Time 30 minutes
Cook Time 55 minutes
Additional Time 2 hours
Total Time 3 hours 25 minutes
Course Pies
Cuisine American
Servings 9 inch pie
Calories 267 kcal

Ingredients
 
 

Streusel

  • 45 g unsalted butter melted
  • 65 g soft brown sugar
  • 63 g all-purpose flour
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Peach filling

  • 4 x 410g cans peaches
  • 66 g granulated sugar
  • 30 g cornstarch
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla paste or extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions
 

Pie crust

  • On a lightly floured surface, roll cold pie dough into a 12-inch/30cm circle. Drape it into a 9-inch pie plate. Cut off any excess dough around the pie dish to make it even, but leave a bit of an overhang. Roll the overhanging dough under the edge to make a thick border.
  • Flute the edges, then chill the pastry for at least 20 minutes.

Streusel and Peach filling

  • Drain the canned peaches in a colander and let them drip for at least 20 minutes to remove the excess juice.
  • While the peaches are draining, make the streusel. Whisk together the flour, sugar, salt, and cinnamon in a small bowl. Add the melted butter and stir it with a fork to make a crumbly mixture.
  • Preheat the oven to 425°F/220°C.
  • Once the peaches have drained, add them to a large bowl with the remaining sugar, lemon juice, lemon zest, vanilla, cornstarch, cinnamon, and salt. Toss it all together to coat.
  • Scoop the peaches into the prepared pie dish. Hold back the excess liquid that has accumulated. Generously spread over the streusel topping.

Baking

  • Bake the peach pie for 15 minutes at 425°F/220°C.
  • Turn the temperature to 350°F/180°C and continue baking for 45-55 minutes until the filling is bubbling and the pastry is browned.
  • If the pie browns too much at the end of baking, loosely tent it with aluminum foil.
  • Once baked, let the pie cool down for at least 3 hours until it's still slightly warm or at room temperature before slicing it. Serve with a scoop of vanilla ice cream.
  • Leftover pie can be covered and stored in the refrigerator for up to three days.

Notes

*The cup measurements given are US size. Please note that these are smaller than metric. For best results, use grams.

Nutrition

Serving: 1sliceCalories: 267kcalCarbohydrates: 46gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 14mgSodium: 472mgFiber: 2gSugar: 5g
Keyword dessert, pies
Tried this recipe?Let us know how it was!

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12 Comments

  1. This was amazing. I drained the peaches for at least 20 minutes and I used two 29 oz cans. I also used premade pie crust.

  2. In your narrative of the ingredients for streusel, brown sugar is mentioned, but then in the recipe granulated sugar is listed. Does it matter which sugar I use?

  3. This recipe is perfection! I followed your recipe to a “t”. Using canned peaches gives the gift of summer in the doldrums of winter. Dinner guests had seconds. I used a store bought crust, but nobody seemed to mind. Thank you!

    1. You could simmer it down a bit to slightly thicken it and use it as a syrup for waffles and pancakes, or over ice cream 🙂

  4. I’m planning to use some home canned peaches for this. Approximately how many cups of drained fruit should I use? Thanks so much!

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