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.
Fresh peaches are amazing in fresh peach pie but don't dismiss canned peaches. Canned peaches have excellent flavor when baked, are easy to source all year round, even when it's not peach season, and work well in a fruit pie.
The pie dough
This peach pie is using a homemade pie crust. However, if you're short on time feel free to use a store-bought 9-inch pie crust. If you are going down the homemade route though, it's well worth it.
It makes a double batch, so if you don't want a streusel topping, you can create a pastry topping instead. Try this canned apricot pie next!
The key to flaky pastry is to keep everything nice and cold and not overwork the dough. If you knead or work the pastry dough too much, it becomes tough and chewy. Instead, laminate the dough, similar to making puff pastry or biscuits.
This is done by rolling out and folding the dough into thirds, then repeating this step twice more. This helps to create those flaky layers without overworking.
Peach pie filling with canned peaches
Canned peaches are made of ripe peaches, usually picked at their prime so that means their flavor is the best!
The canned peaches are drained from their juices in the can and left to drain for at least 20 minutes to remove the liquid.
A little lemon, cinnamon, vanilla paste, and salt enhance the natural flavor of the peach. This recipe uses four 15oz cans of peaches (4 x 410g can of peaches.)
The streusel topping
This homemade peach pie recipe has a bottom crust but no top crust, as the top of the pie is a layer of streusel. Streusel is a crumbly topping 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.
Begin by chopping cold butter into small cubes.
To a large mixing bowl or bowl of a food processor, add the flour, white sugar, and salt and mix them together with a fork or spatula. Add the cold butter cubes to the flour.
Pulse the food processor, or use a pastry cutter or your fingers to cut the butter into small pieces into the flour. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix. If the butter is melting at any point, place the bowl in the refrigerator.
Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Drizzle it in slowly, about a tablespoon worth at a time.
Pulse the food processor or use your hands to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
On a lightly floured work surface, using a rolling pin, roll the dough into a rough 6x10inch/15x25cm rectangle. Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process twice more.
Once finished rolling, use your cupped hands to gently shape the dough into a flat disc.
Wrap the dough disc up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours (or up to 2 days).
Once chilled, roll it on a lightly floured surface into a 12-inch circle. Drape it over a pie plate, leaving an overhang.
Roll the overhanging dough under the edge to make a thick border.
To flute, push an index finger from one hand into the dough edge in between the thumb and index finger of the opposite hand. Continue this all around the dough edges.
Drain the canned peaches in a colander and let them drip for at least 10 minutes.
While the peaches are draining, make the streusel. In a small bowl whisk together the flour, sugar, salt, and cinnamon. Add in the melted butter and stir it together with a fork to make a crumbly mixture.
Once the peaches have drained, add them to a large bowl along with the granulated sugar, lemon juice, lemon zest, vanilla, cornstarch, cinnamon, and salt. Toss it all together to coat.
Add the peaches to the prepared pie dish, holding back any excess juices that have accumulated. Generously spread over the streusel topping.
Bake the pie for a further 45-55 minutes until the streusel is a deep golden brown and the peaches are bubbling. You may need to tent the pie with some aluminum foil if it is are browning too quickly.
Once baked, let the pie cool down until it's still slightly warm, or room temperature before slicing it. Don't cut it when it's hot or you'll have a runny pie.
Serving and storing
Serve a slice of warm peach pie with a scoop of ice cream or whipped cream. Leftover pie can be covered and stored in the refrigerator for up to three days.
Looking for more pie ideas? Try this blueberry pie with frozen blueberries, pecan pie without corn syrup, or apple galette!
Peach Pie with Canned Peaches
This delicious peach pie recipe with canned peaches lets you enjoy the sweet taste of summer all year round.
- 156g (1 ¼ cup*) all-purpose flour or pastry flour
- ½ teaspoon sugar
- ¼ teaspoon salt
- 113g (½ cup) unsalted butter
- ½ Tablespoon lemon juice or apple cider vinegar
- 3-5 Tablespoons ice cold water
- 45g (3 Tablespoons) unsalted butter, melted
- 100g (½ cup) soft brown sugar
- 63g (½ cup) all-purpose flour
- ½ teaspoon cinnamon
- Pinch of salt
- 4 x 15oz cans peaches (4 x 410g cans peaches)
- 66g (⅓ cup) granulated sugar
- 3 ½ Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla paste or extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- Chop cold butter into small cubes.
- To a large mixing bowl or the bowl of a food processor, add the flour, sugar, and salt and mix them. Add the cold butter cubes to the flour.
- Use a pastry cutter to cut the butter into small pieces, or use your fingertips to rub the butter into the flour or pulse it a few times in the food processor. The result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix.
- Pour the lemon juice or vinegar over the dough and some of ice-cold water. Drizzle it in slowly, about a tablespoon worth at a time.
- Pulse the food processor or use your hands to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
- If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
- On a lightly floured work surface, roll the dough into a rough 10inch/25cm rectangle. There's no need to measure it perfectly.
- Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over the top to make a pamphlet shape.
- Turn the dough a quarter turn, roll the dough and repeat this process twice more.
- Once finished rolling, use your cupped hands to shape the dough into a flat disc gently. Wrap the dough up tightly using compostable plastic wrap or beeswax wrap. Chill it in the fridge for at least 2 hours or up to 2 days
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. In a small bowl, whisk together the flour, sugar, salt, and cinnamon. 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 along 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.
- 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 is browning too much at the end of the 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.
*The cup measurements given are US size. Please note that these are smaller than metric. For best results, use grams.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 472mgCarbohydrates: 46gFiber: 2gSugar: 5gProtein: 7g
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.
So happy you loved it!
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?
Thanks for pointing that out, I’ll fix that up! You can use either of those sugars 🙂
Peaches in heavy or light syrup? I usually buy light syrup
You can use any of those though i usually use peaches in fruit juice
Sherry Romero says
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!
Thank you Sherry! I’m so happy you loved it!
Mary Ann Campbell says
What do you do with the drained peach juice? Any suggestions?
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 🙂