Home Uncategorized The Best Peach Pie With Canned Peaches (picture tutorial)

The Best Peach Pie With Canned Peaches (picture tutorial)

by Mama's Real Meals
easy homemade canned peach pie


Disclosure- This post contains affiliate links, meaning I get a percentage of the payment for promoting the product at no extra cost to you! 


I love fruit pies. I really do! Those flaky pie crusts filled with warm fruit topped with a scoop of vanilla ice cream…. yum. This is the best peach pie with canned peaches that I have ever made. No soggy crusts and the filling is never runny even after it cools.


This easy peach pie(many of my pies actually) start with this basic pie crust recipe. If you need a good pie crust recipe, or if you want to try a new one, this is the one. I promise!

This recipe has been passed down for generations I’ll let you in on a secret, while most pie crust recipes are the same, it’s the technique that you need to learn to get that perfect flaky crust.

Check out my complete tutorial here on how to get the best, and most flaky pie crust.


Don’t want to flip back and forth between recipes to get the pie crust and the filling done at the same time? I created this super easy cheat sheet for you!

I give you the exact steps, in the exact order, so you can get the perfect results in the least amount of time possible. Download it below!


If you don’t want to make your own, then use a pre-made pie crust, but  I can’t say you’ll get the same results.

I love using my deep stone dish pie pan. I always get perfectly even baked pies with this pie pan! It’s deep and heavy, making a great pie every time. I love the wave pattern on the top that really helps you make that pie look really pretty!

I promise that it works better than glass or tin foil pans! 



Emile Henry Made In France HR Modern Classics Pie Dish, 9Emile Henry Classics Pie Dish, 9



While it is slightly more than your average pie pan, it is so worth it! And this pie pan is lasting me a lifetime! It works perfectly for pot pies as well. I even use it for making small vegetable casseroles. The stoneware makes for very even heat distribution.


If you want to make this pie using fresh peaches, get 5 peaches and peel and slice. If you don’t have fresh peaches using canned peaches also work well, haha- that is what I pretty much always use unless the peaches are in season, and really even with canned peaches, the pie is incredibly delicious:)


If you are using canned, drain and make sure you have 4-5 cups peaches.

Put them in a colander, and add 1 tbsp lemon juice and let them sit at least 1/2 hour. This step is essential. If your using fresh peaches, use 2 tbsp sugar. 

This will allow the extra juices be pulled out of the peaches and you won’t have a soggy crust. You can also do this step with sugar, but I prefer to do it with lemon juice. If you do it with lemon juice, your pie just won’t be as sweet, it really depends a lot on your peaches. 

Actually really, it depends on where your peaches come from. If you have store-bought canned peaches you could easily go the lemon juice route, since store boughten canned peaches use much more sugar than homemade canned peaches.

If you don’t have your pie crust in the pie plate yet, roll it out and cut to just a little ‘lip’ over the edge of the pie plate.

How to Make the Filling for a Peach Pie with Canned Peaches


Mix together these ingredients: flour, cornstarch, cinnamon, nutmeg, cloves. Take about 2 tbsp of this mixture and sprinkle it over the bottom of the pie crust. Take half of your peaches and lay them over top, then add 1 tbsp more of the flour mixture.

You will have to use your own judgment here based on how much juice your peaches still have( if they still have a lot you are better off adding more lemon juice or sugar and letting them drain longer!) Also, take into consideration as to how many peaches you really used. Use the picture as a guideline for how much I used. Your pie will still be good if you use all of it, it will just be a little thicker filling. Top with the remaining peaches, and another 1tbsp of the flour mixture.


Sprinkle 2 tbsp sugar over top of the peaches (if you are going for a very low sugar pie, then omit the sugar, since canned peaches already have sugar in them. If you are using fresh peaches up the sugar amount to 1/4 cup. Cut 1 tbsp butter into cubes(please use real butter if you can!) and place the cubes on top of the peaches.


Place your 2nd pie crust over top cut it down to about 1-inch overlay. Make the two pie crusts wet where they meet. I like to use the beaten egg that you need for the top crust, this way you use more of the egg, and it creates a better seal! Crimp the edges together like this, fold the top crust under the bottom, then make them fluted/waved between your fingers.

This is where the fluted pie pan comes in really handy, this part becomes much easier because you can just use the pie pan for this part. Yes, here the pie is in a foil pie pan, that because when I took this picture I was making about 5 pies to go in the freezer.

Bake for 15 minutes at 425 degrees, then lower temperature to 350 degrees and continue baking for 50-60 minutes. If the crust is browning too quickly cover the top loosely with foil.

Cool completely before cutting into it. This is an absolute must. If the pie isn’t completely cooled in the fridge for a few hours the sauce will not thicken and you will still have a runny pie.


Don’t forget to download your cheat sheet to make this pie ready for the oven so much faster!  

It’s perfect for you if you’re a busy mom that still wants to make that homemade pie for your family, or if you’re the cook who’s still learning! This includes the pie crust recipe so that you don’t have to flip back and forth between recipes. 

I give you the exact steps, in the exact order, so you can get the perfect results in the least amount of time possible. Download it below!


 Tools that make pie making so easy!
homemade peach pie recipe

best peach pie recipe with canned peachesSilicone Large Pastry Mat easy peach pie recipe canned peaches Adjustable Pie Crust Shieldpeach pie canned peachesFox Run Lattice Pie Top Cutter


Tell me in the comments below, what your favorite kind of fruit pie is! For myself, there is nothing better than a freshly made apple pie topped with ice cream… but this peach pie comes in a close second! 

easy homemade canned peach pie

The Most Incredible and Easy Peach Pie Ever

  Disclosure- This post contains affiliate links, meaning I get a percentage of the payment for promoting the product at no extra… Uncategorized The Best Peach Pie With Canned Peaches (picture tutorial) European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 144 calories 5 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 pie crusts pre-made
  • 5 fresh peaches peeled and sliced (or canned)
  • 1 tbsp lemon juice
  • 2 tbsp flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2 tbsp sugar (up to 1/4 cup)
  • 1 tbsp butter
  • 1 egg beaten
  • 1 tbsp cinnamon/sugar mix (or raw sugar)


Preheat your oven to 425 degrees. Peel and slice peaches, mix with 1 tbsp lemon juice, let drain in a colander for 1/2 an hour to drain out extra juice.
Lay your bottom crust in the pie plate, add 2 tbsp flour mix. Add half the peaches, then 2-3 tbsp flour mixture again.
Add 2 tbsp sugar, up to 1/4 cup if you are using fresh peaches, cube butter, and place on top of peaches.
Top with top crust and seal/crimp. Cut 5 slits in the top crust to allow the steam to escape. Brush with beaten egg and sprinkle with cinnamon/sugar or raw sugar.
Bake at 425 degrees for 15 minutes and then at 350 for 50-60 minutes. If it's browning too quickly loosely cover with foil. Cool completely, to allow the filling to thicken.

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