Peach Pie with Canned Peaches
A classic pie featuring tender canned peaches in a lightly sweetened, golden filling beneath a flaky crust— perfect for any season. This peach pie with canned peaches brings sunshine to your table in the easiest way possible.
Equipment
- 9-inch pie dish
- Mixing bowl
- Spatula or wooden spoon
- Rolling pin (if using homemade crust)
- Wire rack for cooling
Ingredients
- 2 large cans peaches drained
- 2 pie crust rounds homemade or store-bought
- ¾ cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter cubed
(Optional) 1 teaspoon ground cinnamon or other preferred spice
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 9-inch pie dish with one crust, then chill it.
- Combine drained peaches, sugar, and flour in a bowl. Stir gently to coat.
- Fill the pie crust with the peach mixture. Dot with butter.
- Top with the second crust (or create a lattice). Pinch and seal edges, then cut vents to release steam.
- Bake for 35–40 minutes or until the crust is golden brown and the filling bubbles.
- Cool on a wire rack for at least 2 hours before slicing and serving.
Notes
Check labels on your canned peaches for sugar content to adjust the sweetness in your filling. If they’re in heavy syrup, you may want to reduce the sugar slightly.