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.

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! You can make a beautiful canned apricot pie too!
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.
Instructions
- Begin with making your pie crust if you’re making that from scratch so it has time rest and chill.
- Let the peaches drain really well, then mix them with cornstarch, sugar, cinnamon, vanilla and lemon.
- Add them to a rolled out pie crust.
- Mix together the buttery streusel crumb and add this on top.
- Bake until golden and let it cool down before slicing so it’s not runny. Serve a slice of warm peach pie with a scoop of vanilla ice cream or whipped cream.
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.
Variations
- Mix chopped pecans or almonds into the streusel for added crunch.
- You can make this double-crust pie and top the peaches with a lattice crust or pie decoration of your choice. Brush the top with egg wash for some color and shine.
More pie recipes
Check out some of my other pie recipes!
Peach Pie with Canned Peaches
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.
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
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!
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 🙂
I’m planning to use some home canned peaches for this. Approximately how many cups of drained fruit should I use? Thanks so much!
Hey Debbie, about 7-8 cups 🙂
This beautiful pie is cooling as I type this message. I can’t wait to have a bite tomorrow! I made it for our neighbors who are without a kitchen and they are shipping their calves out and have a huge crew to feed.
Hope you love it!! Thanks for making it 🙂
Love your recipes with canned fruit! I made the apricot pie also, 5 stars! To prevent clumping of the cornstarch powder, I made a slurry using a couple tablespoons of the drained fruit syrup before mixing it into the fruit. Fabulously delicious.
That’s a great tip! Thanks so much for making them 😀