We absolutely love how a classic peach pie brings summer vibes to your table, even when fresh fruit isn’t in season. Our easy peach pie with canned peaches recipe simplifies the process, delivering that juicy, comforting flavor without the fuss of pitting and peeling. It’s perfect for beginners or busy days when you crave homemade goodness.
What makes this pie stand out is its straightforward steps and reliable results, turning pantry staples into a crowd-pleaser. We’ll guide you through it with confidence, so you can enjoy a slice of sweet nostalgia in no time.
Ingredients
In our Easy Peach Pie With Canned Peaches recipe, we gather simple, pantry-friendly ingredients that deliver a nostalgic burst of sweet, juicy flavor with minimal effort. Below, we list them in the order they’re used—starting with the filling components followed by the crust—to ensure smooth preparation.
Pie Filling Ingredients
- 2 cans (15 oz each) of canned peaches, drained and sliced into ½-inch pieces (we opt for these to capture that fresh-like taste year-round, reserving the juice for added moisture if needed)
- 1 cup granulated sugar, measured precisely for balancing the peaches’ natural sweetness
- 3 tablespoons cornstarch, used as a thickening agent to create a glossy, perfectly set filling
- 1 teaspoon ground cinnamon, added for a warm, aromatic spice that enhances the peaches’ flavor
- 1 tablespoon fresh lemon juice, squeezed just before use to brighten the filling and prevent browning
Crust Ingredients
- 2 pre-made pie crusts (9-inch), ready-to-use for quick assembly (if you prefer homemade, we suggest preparing a basic dough with 2½ cups all-purpose flour and 1 cup cold butter, chilled and cut into cubes)
- 2 tablespoons unsalted butter, cubed and dotted over the filling for a rich, golden finish during baking
This selection keeps our Easy Peach Pie With Canned Peaches accessible and foolproof, allowing even beginners to achieve bakery-quality results.
Equipment Needed
Before we dive into preparing our easy peach pie with canned peaches, let’s gather the essential tools that make the process straightforward and efficient. Having the right equipment on hand ensures smooth assembly and baking, building on the ingredients we just outlined for a seamless transition from prep to oven.
We recommend the following key items, organized by their role in the recipe:
- Pie Dish: A 9-inch glass or ceramic pie dish works best for even baking and a golden crust. This is crucial for holding our pre-made pie crusts and the peach filling, allowing the pie to bake uniformly without sticking.
- Mixing Bowls: Use at least two medium-sized mixing bowls—one for combining the filling ingredients and another for any last-minute tweaks. Stainless steel or glass options are ideal for easy stirring and visibility of the mixture’s consistency.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so equip yourself with a set of dry measuring cups (for sugar and cornstarch) and measuring spoons (for cinnamon and lemon juice). This prevents errors and guarantees the perfect balance of flavors.
- Rubber Spatula: A flexible rubber spatula is perfect for gently folding the canned peaches into the sugar mixture without crushing the fruit, ensuring our filling remains textured and appealing.
- Baking Sheet: Place a rimmed baking sheet under the pie dish to catch any drips during baking. This not only prevents oven messes but also helps achieve an even bake at 375°F for about 45-50 minutes.
- Oven: A standard preheated oven is essential for this recipe. We suggest using one with accurate temperature controls to bake the pie to perfection, evoking that nostalgic homemade aroma.
| Equipment Item | Quantity Needed | Primary Purpose |
|---|---|---|
| Pie Dish | 1 | Holds and bakes the pie evenly |
| Mixing Bowls | 2 (medium) | Mixes ingredients without mess |
| Measuring Cups | 1 set | Ensures precise dry measurements |
| Measuring Spoons | 1 set | Accurately measures small amounts |
| Rubber Spatula | 1 | Gently stirs and folds filling |
| Baking Sheet | 1 (rimmed) | Catches drips for clean baking |
| Oven | 1 | Bakes the pie to golden perfection |
Instructions
Now that we have gathered our ingredients and essential equipment, we guide you through the straightforward steps to create our Easy Peach Pie with Canned Peaches. Follow these instructions closely for reliable, delicious results that capture the sweet, juicy essence of summer in every bite.
Prepare the Peaches
First, drain the canned peaches to remove excess syrup, reserving about ¼ cup of the liquid for the filling. In a large mixing bowl, combine 2 cans (15 ounces each) of sliced peaches, ½ cup granulated sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, and 1 tablespoon fresh lemon juice. Stir gently with a rubber spatula until the peaches are evenly coated, releasing a fragrant blend of sweet and tangy aromas that promise a flavorful pie.
Make the Crust
Unroll one pre-made pie crust and carefully press it into a 9-inch pie dish, ensuring it fits snugly against the sides and bottom for a sturdy base. Trim any excess dough hanging over the edges, then brush the crust lightly with 1 tablespoon melted unsalted butter to enhance its golden, flaky texture. We recommend chilling the prepared crust in the refrigerator for 10 minutes to prevent shrinking during baking.
Assemble the Pie
Spoon the prepared peach filling into the crust, spreading it evenly to create a juicy, vibrant layer. Place the second pre-made pie crust over the top, then crimp the edges together with your fingers or a fork for a decorative seal that locks in the flavors. Make several small slits in the top crust to allow steam to escape, ensuring our Easy Peach Pie bakes up with a perfectly tender, bubbling interior.
Bake the Pie
Preheat your oven to 425°F and place the assembled pie on a rimmed baking sheet to catch any drips. Bake on the middle rack for 15 minutes, then reduce the temperature to 375°F and continue baking for an additional 35-40 minutes until the crust turns golden brown and the filling bubbles visibly through the slits. This step transforms the canned peaches into a warm, irresistible dessert with a crisp exterior and soft, syrupy center.
Cool and Serve
Remove the pie from the oven and transfer it to a wire rack to cool for at least 2 hours, allowing the filling to set for clean slices. Once cooled, serve generous portions of our Easy Peach Pie with Canned Peaches, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream to highlight its sweet, peachy flavors and buttery crust.
Make-Ahead Tips
As we perfect our Easy Peach Pie with Canned Peaches, we often recommend make-ahead strategies to simplify baking and ensure that fresh, juicy flavors shine through even on busy days. These tips help you prepare components in advance without compromising the pie’s golden crust or bubbling filling.
Preparing the Filling Ahead
We suggest making the peach filling up to 48 hours in advance for maximum convenience. Start by draining the canned peaches and combining them with granulated sugar, cornstarch, ground cinnamon, and fresh lemon juice as outlined in our steps. Once mixed, transfer the filling to an airtight container and refrigerate it. This allows the flavors to meld, creating a more intense, sweet-tart aroma that evokes summer memories when you bake later.
Crust Preparation Tips
Our pre-made pie crust can be handled ahead to save time. Roll out and press the crust into the 9-inch pie dish up to 24 hours before assembly, then cover it loosely with plastic wrap and chill in the refrigerator. Brushing with melted unsalted butter can wait until you’re ready to assemble, keeping the crust flaky and buttery without sogginess.
Assembling the Pie in Advance
For a seamless baking day, assemble the entire pie up to 8 hours ahead. Fill the prepared crust with the peach mixture, add the top crust, seal the edges, and create steam vents as per our instructions. Place the unbaked pie in the refrigerator on a rimmed baking sheet to catch any drips. When it’s time to bake, simply preheat the oven and proceed—this method ensures the pie bakes evenly to a golden-brown perfection, with the filling bubbling invitingly.
Storage and Reheating Guidelines
If you’ve baked the pie ahead, let it cool completely before storing. Below is a quick reference for storage times and methods to maintain that irresistible, warm-peach scent:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Cover loosely with foil to prevent drying; reheat slices in a 350°F oven for 10-15 minutes until warm and the crust crisps up. |
| Freezer (Baked) | Up to 2 months | Wrap tightly in plastic wrap and foil; thaw overnight in the refrigerator, then reheat at 325°F for 20-25 minutes to restore that fresh-baked texture and aroma. |
| Freezer (Unbaked) | Up to 1 month | Assemble as directed, freeze on a baking sheet, then wrap; bake from frozen at 425°F for an additional 10-15 minutes, checking for doneness. |
By following these make-ahead tips, we empower you to enjoy our Easy Peach Pie with Canned Peaches whenever the craving hits, without the rush.
Conclusion
We’ve loved sharing this simple take on peach pie using canned peaches, proving it’s a go-to for anyone craving a homemade treat without the fuss. It’s perfect for busy days or beginner bakers, letting us create something delicious and nostalgic with ease.
Give this recipe a try and make it your own—we’re confident it’ll become a favorite in your kitchen, ready to impress family and friends anytime.
Frequently Asked Questions
What ingredients do I need for Easy Peach Pie?
For this simple recipe, you’ll need canned peaches (drained), granulated sugar, cornstarch, ground cinnamon, fresh lemon juice for the filling, and pre-made pie crusts with unsalted butter for the crust. This selection keeps things accessible and ensures great results with pantry staples.
How do I make Easy Peach Pie step by step?
Start by draining the canned peaches and mixing them with sugar, cornstarch, cinnamon, and lemon juice. Press the pie crust into a 9-inch dish and brush with melted butter. Fill with the peach mixture, add the top crust, seal edges, and cut slits for steam. Bake at 425°F for 15 minutes, then 375°F for 30-40 minutes until golden and bubbly. Cool before serving.
What equipment is required for this recipe?
You’ll need a 9-inch pie dish for baking, mixing bowls to combine ingredients, measuring cups and spoons for accuracy, a rubber spatula for gentle mixing, a rimmed baking sheet to catch drips, and a preheated oven. These tools make the process straightforward and efficient.
Can I prepare Easy Peach Pie in advance?
Yes! Make the peach filling up to 48 hours ahead and store it in an airtight container to let flavors develop. Prepare the crust and press it into the pie dish up to 24 hours in advance, then refrigerate. You can assemble the full pie up to 8 hours before baking for a hassle-free experience.
How should I store the baked Easy Peach Pie?
Store the baked pie at room temperature for up to 2 days, covered with plastic wrap. For longer storage, refrigerate it for up to 5 days in an airtight container. To reheat, warm slices in the oven at 350°F for 10-15 minutes. For unbaked pies, freeze for up to 3 months and bake from frozen, adding extra time.
Is this recipe suitable for beginners?
Absolutely! It’s designed for novice bakers with simple steps, common ingredients like canned peaches, and pre-made crusts. The process is straightforward, with clear instructions to avoid mistakes, making it easy even if you’re short on time or experience.
Can I use fresh peaches instead of canned?
Yes, you can substitute fresh peaches, but they should be ripe and peeled. Use about 4-5 cups sliced, and adjust sugar based on sweetness. Canned peaches keep it simple year-round, but fresh works well in season—just ensure they’re drained to avoid a soggy pie.