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A golden-brown peach pie made with canned peaches, topped with a flaky crust and served with vanilla ice cream on a wooden table.
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Peach Pie with Canned Peaches

This easy peach pie with canned peaches is a simple yet delicious dessert that requires minimal prep time. Using canned peaches ensures a sweet and juicy filling, while a buttery, flaky crust makes this pie a perfect treat for any occasion. Serve it warm with ice cream or whipped cream for the ultimate dessert experience.
Prep Time15 minutes
Cook Time45 minutes
Resting Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 350kcal

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Rolling Pin
  • Whisk
  • Pastry brush
  • Oven

Ingredients

  • 2 cans (15 oz each) peaches, drained
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, cut into small pieces
  • 1 package store-bought pie crust (or homemade)
  • 1 egg (for egg wash)

Instructions

  • Preheat oven to 375°F (190°C).
  • In a bowl, mix drained peaches, sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract. Let sit for 5 minutes.
  • Roll out one pie crust and place it in a 9-inch pie pan. Pour the peach filling into the crust. Dot the top with small pieces of butter.
  • Place the second pie crust over the filling. Crimp the edges and cut small slits on top for steam to escape.
  • Brush the crust with beaten egg for a golden finish.
  • Bake for 40-45 minutes or until the crust is golden brown.
  • Let the pie cool for at least 30 minutes before serving.

Notes

  • If using peaches in heavy syrup, reduce the sugar to ½ cup.
  • For a crispier bottom crust, bake on the lower oven rack.
  • Serve with vanilla ice cream or whipped cream for extra indulgence.