Classic Peach Pie With Canned Peaches
Making a canned peach pie is such a wonderful way to enjoy that juicy, sweet peach flavor no matter the season. If you’re after a warm, homemade dessert that’s sure to please the family, this recipe hits the spot every time.
Looking for a simple peach pie with a crumbly topping? You’ll love how easy and classic this recipe feels.
Get ready to dive in — grab your ingredients, roll up your sleeves, and bake a dreamy pie your whole crew will gobble down!
And hey, don’t forget to crown each slice with a scoop of creamy vanilla ice cream for that perfect peach pie à la mode experience.
There’s just something about warm, tender peaches paired with a buttery oat streusel that calls to mind cozy summer days. The great thing? You don’t need fresh peaches at their peak to nail that flavor. Using canned peaches keeps this canned peach pie quick and reliable, yet full of that homemade, comforting vibe with its crumb topping.
I’m going to walk you through how to make a 9-inch pie that serves about eight happy eaters. You’ll get a full ingredient list (including those trusty canned peaches), easy step-by-step instructions, and helpful tips to keep your crust flaky and your filling perfectly set — no runny messes here! Expect about an hour of baking until it’s bubbly and golden.
Inside, you’ll find:
- Everything to make the crust, filling, and that irresistible streusel topping.
- Clear, simple steps so you’re never left wondering what to do next.
- Pro tips on draining your canned peaches, chilling your crust, and keeping your butter cold for the best crumble texture.
- Ideas to switch up flavors, store and freeze your pie, plus answers to common questions and nutrition info.
Ready to jump in? Gather your ingredients, preheat that oven to 375°F, and let’s get this canned peach pie in the oven — it’s easier than you think, even if this is your very first pie.
Making a canned peach pie is such a wonderful way to enjoy that juicy, sweet peach flavor no matter the season. If you’re after a warm, homemade dessert that’s sure to please the family, this recipe hits the spot every time.
Looking for a simple peach pie with a crumbly topping? You’ll love how easy and classic this recipe feels.
Get ready to dive in — grab your ingredients, roll up your sleeves, and bake a dreamy pie your whole crew will gobble down!
And hey, don’t forget to crown each slice with a scoop of creamy vanilla ice cream for that perfect peach pie à la mode experience.
Why You’ll Love This Pie
This canned peach pie recipe strikes the perfect balance of ease, flavor, and reliability. When fresh peaches aren’t in season, canned ones make this dessert a breeze without sacrificing taste. The oatmeal streusel on top adds a buttery crunch and a bit of rustic charm. The recipe is forgiving—just remember to drain your peaches well—and everyone will rave about the cozy warmth of the spices, flaky crust, and that melt-into-the-filling crumbly topping.
Ingredients for Filling, Crust, and Topping
- 1 Flaky Butter Pie Crust
- 3 15-ounce cans canned peaches, well drained
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- ⅓ cup packed light-brown sugar
- ⅓ cup all-purpose flour, spooned and leveled
- ⅓ cup old-fashioned rolled oats
- 6 tablespoons cold unsalted butter, ¾ stick, cut into small pieces
Assembly and Baking Steps
- Make a flaky butter pie crust from scratch or use a store-bought crust.
- Preheat the oven to 375°F.
- Open the canned peaches and pour them into a colander; let them drain thoroughly (about 15 minutes).
- Roll out the pie crust and ease it into a 9-inch pie plate, trim excess dough, crimp the edges, and dock the bottom and sides with a fork.
- Chill the fitted, docked pie shell in the refrigerator for 20 minutes.
- In a large bowl, mix the drained peaches with brown sugar, cinnamon, nutmeg, ground cloves, vanilla extract, and all-purpose flour until combined.
- For the crumble topping, combine brown sugar, all-purpose flour, and rolled oats in a bowl.
- Keep the butter cold, then cut cold cubed butter into the crumble mixture with your hands or a pastry cutter until large, crumbly clumps form.
- Pour the peach filling into the prepared pie shell and spread it evenly.
-
Sprinkle the crumble topping evenly over the filling.
- Place the pie on a rimmed baking sheet and bake for about 1 hour, or until the filling is bubbling and the topping is golden brown.
- Cool the pie on a wire rack for 1 to 3 hours before slicing.
Tips to Prevent a Soggy Crust
- Drain your canned peaches as thoroughly as possible. Any leftover liquid can make the pie crust soggy on the bottom.
- After fitting your pie crust into the pan, docking it with a fork, and crimping the edges, pop the pie shell in the fridge for 20 minutes to firm up. This helps the crust resist soaking up moisture from the filling.
- When making your crumble topping, keep your cubed butter chilled in the fridge until you’re ready to mix. Soft butter won’t create the perfect clumps that give crumble its texture.
- Bake your peach pie on a rimmed baking sheet — the filling might bubble over, so the tray will catch any drips and keep your oven clean.
- Drain your canned peaches super well to keep the bottom crust nice and crisp.
- After shaping your pie crust, give it a chilly 20-minute rest in the fridge to help it hold up against the filling.
- Keep the butter cold when making the crumble; warm butter won’t give you that perfect lumpy texture.
- Bake the pie on a rimmed pan to catch any filling that bubbles over and keep your oven spotless.
Flavor Swaps and Mix-Ins
- Fresh peaches: Use nine fresh peaches (about three per 15-oz can) instead of canned — you can leave the peels on if you like. Just slice and toss into your filling.
- Frozen peaches: Thaw and drain them completely to avoid watery filling and soggy crust.
- Spice variations: Try adding ¼ teaspoon ground ginger, a pinch of cardamom, or extra cinnamon for a flavor twist. A splash (½ teaspoon) of almond extract also pairs beautifully with peaches.
- Crunchier streusel: Fold in ⅓ cup chopped pecans or walnuts for extra nutty texture.
- Different toppings: Swap rolled oats for quick oats if you want a softer crumb, or skip oats and top with ¼ cup chopped nuts or coarse sugar for a different crunch.
- Double crust or lattice: Use a top crust or a lattice in place of the crumble for a more traditional peach pie look.
- Gluten-free: Swap the all-purpose flour in the filling and topping for a gluten-free blend and use a gluten-free pie crust.
How to Store and Freeze
Once your pie cools completely, you’re ready to store it safely and keep enjoying it over several days.
- Room temperature: Cover loosely and keep on the counter for up to two days.
- Refrigerator: Keep covered in the fridge for 4 to 5 days. You can warm it slightly or let it come to room temperature before serving.
- Freezing: Cool the pie fully, then wrap tightly with plastic wrap and foil before freezing up to three months. Thaw in the fridge overnight and bring to room temperature to serve.
- Reheating: For a thawed pie, remove plastic and foil, and warm in a 270°F oven for about 20 minutes until heated through. For individual slices in the fridge, reheat on a baking sheet at 325–350°F for 10–15 minutes to refresh the crumb topping. The microwave works fast but may soften the topping.
- Make-ahead tips: Prepare the filling and crumble up to two days in advance and keep them separate in the fridge. Assemble and bake when ready. Or fully assemble an unbaked pie, wrap it, and freeze — just add extra baking time until the filling bubbles and topping is golden.
Common Questions About This Pie
Can This Be Made Gluten Free?
Absolutely! Just replace the all-purpose flour in the crumb topping and filling with your favorite gluten-free flour blend, and either buy or make a gluten-free pie crust.
Can You Freeze This Canned Peach Pie?
Yes, you can freeze it! Let it cool completely, then wrap the entire pie plus the pie plate tightly with plastic wrap, followed by a layer of foil. Freeze for up to three months. Thaw overnight in the fridge, let it reach room temp before slicing, and if you want, warm it in a 270°F oven for about 20 minutes.
Why Is My Peach Pie Runny?
It usually means the canned peaches weren’t drained well enough. Give them a good shake in a colander and let them sit for 15 minutes to get rid of excess liquid before mixing with the other ingredients.
Can I Use Frozen Peaches?
Definitely! Just be sure to thaw and drain them thoroughly. Extra moisture can make the crust soggy and thin out the filling.
Can I Use Fresh Peaches?
Yes, absolutely! Plan on about three medium fresh peaches per 15-ounce can called for in the recipe. No need to peel them; just slice and proceed with the filling.
Tips For Success
- Drain your canned peaches super well to keep the bottom crust nice and crisp.
- After shaping your pie crust, give it a chilly 20-minute rest in the fridge to help it hold up against the filling.
- Keep the butter cold when making the crumble; warm butter won’t give you that perfect lumpy texture.
- Bake the pie on a rimmed pan to catch any filling that bubbles over and keep your oven spotless.
Peach Pie Using Canned Peaches
Making a canned peach pie is such a wonderful way to enjoy that juicy, sweet peach flavor no matter the season. If you’re after a warm, homemade dessert that’s sure to please the family, this recipe hits the spot every time.
Looking for a simple peach pie with a crumbly topping? You’ll love how easy and classic this recipe feels.
Get ready to dive in — grab your ingredients, roll up your sleeves, and bake a dreamy pie your whole crew will gobble down!
And hey, don’t forget to crown each slice with a scoop of creamy vanilla ice cream for that perfect peach pie à la mode experience.
If you give this canned peach pie recipe a try, please drop a star ⭐⭐⭐⭐⭐ in the recipe card below and leave me a comment! I genuinely love hearing how it turns out and your kitchen wins.
Notes
Tips for success:
- Drain your canned peaches very well — this is crucial so your crust stays crisp and not soggy.
- After fitting and docking your pie crust, chill the empty shell in the fridge for 20 minutes. This helps to firm it up so it doesn’t soak up moisture when you add the filling.
- Keep the butter cold for your crumble topping. Warm butter won’t give you those perfect little lumps that make the streusel so delicious.
Prefer fresh peaches? Use nine fresh Colorado Palisade peaches instead of canned. No need to peel—just slice and follow the recipe.
Nutrition
Calories: 226kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 5mg | Potassium: 353mg | Fiber: 3g | Sugar: 26g | Vitamin A: 817IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg
Peach Pie With Canned Peaches …It’s What’s For Dessert
