A fresh peach pie calling your name? Just like our strawberry pie with graham cracker crust, this southern peach pie recipe is fruity, sweet, and so delicious. We’re here to walk you through how to make a recipe for the best peach pie with canned peaches and a homemade crust!
This perfect peach pie recipe is made with a homemade flaky pie crust that's baked to perfection with a sweet peach pie filling made from canned peaches, sugar, cinnamon, nutmeg, vanilla extract, and lemon juice.
Reasons you’ll love this recipe
- FOR THE FRUIT LOVERS: This is the perfect peach pie recipe for the people who LOVE fruit desserts (count me in!). If that’s you too, then you’ll have to try our recipe for no bake key lime pie, strawberry pie with a graham cracker crust, peach cobbler with cake mix, and old fashioned blueberry cobbler recipe too! These recipes are delicious all year round, but especially in the summer when these fruits taste their best!
- HOMEMADE PIE CRUST THAT WINS EVERY TIME: Homemade pie crust is SO much better than store-bought. That’s why we’ve tested and perfected this pie crust so it’s easy for you to make at home.
- QUICK AND EASY: Fresh peaches are next-level delicious, but the canned peaches in this recipe are just as tasty and speed up the baking process, so you can spend less time in the kitchen and more time digging in!
- FLOUR: Flour is used to help form the structure of the pie crust.
- SUGAR: Sugar is used in the pie crust and pie filling to sweeten up the pie.
- SALT: A dash of salt is used to enhance the flavor of the pie.
- BUTTER: Cold butter is mixed with the flour to help form the pie crust and to give it a flaky texture.
- WATER: Cold water is used to help form the pie dough.
- EGG: A whisked egg is used for brushing the top of the pie crust before baking to make the crust golden and glossy.
- PEACHES: Canned peaches are used for the pie filling and make this recipe super easy!
- SPICES: Cinnamon and nutmeg compliment the peaches beautifully and have an amazing aroma while the pie bakes.
- CORNSTARCH: The cornstarch helps thicken the pie filling.
- LEMON JUICE: Lemon juice helps enhance and bring out the flavors of the peaches.
- VANILLA EXTRACT: For a hint of vanilla flavor, a dash of vanilla extract is added to the peach pie filling.
See the recipe card below for the ingredient measurements.
- PIE DISH: This fresh peach pie recipe uses an 11 inch pie dish. You can use any size, but if its smaller, you may just need to bake the pie a little bit longer to make sure the pie crust is fully cooked!
- COLANDER/STRAINER: For draining and rinsing the canned peaches.
- CAN OPENER: For opening the canned peaches cans!
- MIXING BOWLS: For separately mixing the dough and the peach pie filling.
- ROLLING PIN: For rolling out the pie crust.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Pie crust: In a bowl, mix the flour, sugar, and salt. Add the cold butter and use your hands to break apart the butter until a crumbly sandlike texture is formed. Add the cold water, and form the dough into a rough ball shape. Use a knife to split the dough in half, and form each dough section into a burger patty shape and size, and place them on a plate in the fridge.
- Start your oven: Preheat the oven to 350° F.
- Pie filling: In a separate bowl, combine and mix all the pie-filling ingredients and set it aside while you finish making the crust.
- Roll the dough: Sprinkle flour over a flat kitchen surface and place one of the dough patties on it. Sprinkle a little more flour over the dough and the rolling pin. Roll the dough out into a circle thats about 14-15 inches and about a ¼ inch thick. Gently fold the dough in four quarters without pressing/sealing it, and transfer it to your ungreased pie dish. If there are any holes, pull off some access dough and fill in the gaps! Pour the pie filling into the pie dish.
- Bake: Repeat step 4 for rolling out the final dough patty and lay it over the top of the pie, pinching the edges and poking holes or cutting a few slits into the top of the pie so it can breathe while it bakes. Brush the dough with the egg and bake the pie uncovered on the middle rack for 30-40 minutes, until golden and cooked through.
- Trim the edges. Once you’ve transferred the dough to your pie dish, you may have some excess dough along the edges. You can keep it for a thick crust, or you can trim it away. The easiest way to do this is to roll your rolling pin over the edges with some pressure, and it will peel right off.
- Poke holes in the pie. Before you bake the pie, use a fork to poke some holes in the top of the pie, or use a knife to make a few slits. This helps the pie breathe and cook evenly while it bakes.
- Bake time can vary. This recipe uses an 11-inch pie dish. If you use a smaller pie dish, you should bake the pie a bit longer, maybe 5-10 minutes. Just keep an eye on it!
- Let the pie rest. It’s hard to resist, but you should give the pie some time to rest before serving it. If you cut into it too soon, it may be runny, so give it at least 20 minutes before cutting into it!
Use a thickener in the filling like cornstarch or flour and give the pie time to rest after baking.
The pie needs time to thicken, and giving it time to rest after its been baked will help.
The best thickener is flour or cornstarch. This recipe uses cornstarch, but if you prefer to use flour, use double the amount.
Once the pie has cooled to room temperature, wrap it in plastic wrap or tin foil and store it in the fridge for up to 5 days.
- Mango: Make a peach mango pie by adding some mangos to the mix! These fruits taste delicious baked together in a pie.
- Raspberries: Try adding some raspberries to the pie filling. The tart flavor of the raspberries combined with the sweet peaches make for a tasty combination!
- Vanilla Ice Cream: Ice cream with any warm pie is a must! Top your slice with a scoop of french vanilla ice cream for a cold contrast and silky bite.
The alternative ingredients are just suggestions and have not been tested.Print