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.
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. Try this canned apricot pie or peach cobbler with canned peaches next!
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 using 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. If you are going down the homemade route, though, it’s well worth it. It makes a double crust, so you can create a top pie crust if you don’t want a streusel topping instead.
- 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.
Begin by chopping cold butter into small cubes.
Add the flour, white sugar, and salt to a large mixing bowl or bowl of a food processor and mix them 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 of 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 ice-cold water. Drizzle it in slowly, about a tablespoon worth at a time.
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.
Using a rolling pin on a lightly floured work surface, 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 over the top to make a pamphlet shape.
Turn the dough a quarter turn and repeat this process once more.
Once finished rolling, use your cupped hands to shape the dough into a flat disc gently.
Wrap the dough disc up tightly using plastic 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 between the thumb and index finger of the opposite hand. Continue this all around the edges of the pie crust.
The Canned peach pie filling and streusel
Drain the canned peaches from their fruit juice in a colander. Let them drip for at least 10 minutes to remove the excess juice. This helps avoid a soggy bottom crust.
Once the peaches have drained, add them to a large bowl with 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 accumulated juices. Generously spread over the streusel topping.
Bake the pie for 45-55 minutes until the streusel is a deep golden brown and the peaches are bubbling. If it is browning too quickly, you may need to tent the pie with some aluminum foil.
Once baked, let the pie cool down until it’s still slightly warm or at room temperature before slicing it. Don’t cut it when it’s hot; you’ll have a runny pie.
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.
- 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
- 65g (1/3 cup) soft brown sugar
- 63g (1/2 cup) all-purpose flour
- 1/2 teaspoon cinnamon
- Pinch of salt
- 4 x 15oz cans peaches (4 x 410g cans peaches)
- 66g (1/3 cup) granulated sugar
- 3 1/2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon ground cinnamon
- 1/2 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 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.
- 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 10-inch/25cm rectangle. There's no need to measure it perfectly.
- Fold the bottom ⅓ of the dough 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 again.
- 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. 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.
- 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