Classic Peach Pie

Enjoy summer flavor all year with this classic peach pie made with canned peaches. A flaky crust meets a perfectly thickened, spiced peach filling.

Why This Recipe Works:

• Pre-cooking a portion of the peach juice with cornstarch ensures a perfectly set, sliceable filling that never turns runny.
• Using canned peaches guarantees peak-season sweetness and a tender texture any time of the year.
• A touch of lemon juice and warm spices balances the sweetness of the canned syrup for a bright, complex flavor profile.

I still remember the humid July afternoon I dropped an entire stoneware dish of fresh peach pie onto my kitchen floor, watching weeks of anticipation splatter across the linoleum. My wrists still ache thinking about how I tried to save it, only to end up with sticky, spiced fruit glued to my shins.

It was tragic.

But the real tragedy of peach pie usually happens inside the oven, where excess moisture from the fruit turns a promising bottom crust into a soggy, pale puddle of sadness.

Canned peaches are notoriously water-logged, and if you simply dump them into a crust, the starch gelatinization process fails because the liquid-to-starch ratio is completely out of whack. I tested this with three different brands of sliced peaches, and the ones packed in heavy syrup consistently turned the pastry into mush because the sugar drew out even more cellular moisture during baking.

The simple fix is to thoroughly drain the fruit and pre-cook a portion of the syrup with cornstarch to create a glossy, stable gel before it ever touches the pastry.

Trust me on this one.

Crimping the edges can feel a tad clumsy at first, but a rustic look is absolutely perfect for a homemade pie.

By using canned peaches, you get to skip the tedious peeling and blanching, meaning you can easily have a slice of summer on your plate in the dead of winter without any of the usual fuss.

If you love this shortcut, you should also try my Peach Pie Bars or this cozy Cherry Peach Brown Betty.

Classic Peach Pie

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Pies
• Prep Time 20 mins
• Cook Time 50 mins
• Servings 8
• Calories 340 calories
• Rating 4.8 6741
• Tags canned peach pie, peach pie recipe, easy peach pie, winter baking, fruit pie

Ingredients

• 2 cans (15 oz each) sliced peaches in heavy syrup, drained (reserve 1/2 cup syrup)
• 1 package (14.1 oz) refrigerated double pie crusts
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon Diamond Crystal kosher salt
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Directions

1. Preheat your oven to 400°F (200°C). Roll out one pie crust and press it gently into a 9-inch pie plate, letting the excess hang over the edge.
2. In a small saucepan, whisk together the reserved 1/2 cup peach syrup, cornstarch, granulated sugar, lemon juice, cinnamon, nutmeg, and Diamond Crystal kosher salt until smooth.
3. Heat the mixture over medium heat, stirring constantly with a silicone spatula, until it thickens into a translucent, glossy paste.
4. Remove the saucepan from the heat and gently fold in the drained peach slices until they are evenly coated with the spiced gel.
5. Pour the peach filling into the prepared pie crust, then dot the top evenly with the small pieces of unsalted butter.
6. Lay the second pie crust over the filling. Trim, crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
7. Brush the top crust lightly with the beaten egg wash and sprinkle generously with coarse sugar.
8. Bake for 45 to 50 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents. Cool completely on a wire rack for at least 3 hours before slicing to allow the starch matrix to set.

Notes

• We highly recommend using Diamond Crystal Kosher Salt. If you are using fine table salt or Morton's kosher salt, cut the measurement in half (use 1/8 teaspoon instead of 1/4 teaspoon) to avoid an overly salty filling.
• The addition of lemon juice is critical. Its acidity lowers the pH of the filling, which balances the cloying sweetness of the canned syrup and helps activate the pectin in the fruit, ensuring a cleaner slice.
• Keep a close eye on your pie during the last 15 minutes of baking. If the fluted edges of the crust are browning too quickly, tent them loosely with strips of aluminum foil or use a pie shield to prevent burning while the center finishes cooking.
• As the pie sits in the fridge over 24 to 48 hours, the crust will naturally absorb moisture from the filling and lose some of its crispness. To revive it, warm individual slices in a 350°F oven for 8 to 10 minutes.
• For the best texture, look for canned peaches packed in heavy syrup or juice, but avoid those labeled "light" or with artificial sweeteners, as they lack the body needed to create a rich glaze.

Serving Suggestions

To elevate your dessert experience, serve this pie warm or at room temperature. Here are a few of our favorite ways to plate and enjoy it:

• A generous scoop of vanilla bean ice cream (the classic à la mode).
• A dollop of homemade whipped cream lightly dusted with ground cinnamon.
• A drizzle of warm caramel sauce to complement the spiced peach notes.
• Alongside a hot cup of black coffee or a spiced chai latte.
• Paired with a refreshing glass of prosecco or a fruit-forward cocktail like our Summer Slushies with Fresh Fruit and Prosecco.

Storage and Reheating

Leftover peach pie can be kept at room temperature, loosely covered with foil, for up to two days. After that, you will want to transfer it to the refrigerator to keep the fruit filling fresh and prevent any mold from developing.

It chills beautifully.

In the fridge, the pie will keep well for an additional three days, though the bottom crust will gradually soften as it absorbs moisture.

When you are ready to enjoy a slice, avoid the microwave at all costs unless you enjoy rubbery pastry. Instead, place the slice on a baking sheet and heat it in a 350°F (175°C) oven for about 10 minutes until the crust crisps back up and the filling is warm.

Ingredient Substitutes

If you need to adapt this recipe based on what is in your pantry, here are some easy swaps:

1. Canned Peaches: You can substitute frozen peaches (thawed and thoroughly drained) or fresh peaches when they are in season. If using fresh, add an extra tablespoon of sugar to compensate for the lack of canning syrup.
2. Cornstarch: Arrowroot powder or instant clearjel can be used in equal amounts as a thickener. Avoid using regular flour, as it will make the filling cloudy instead of glossy.
3. Pie Crust: If you want a different texture, try a graham cracker crust or use the crumb topping from our One-Pan Blueberry Cobbler for a rustic twist.
4. Spices: Swap the cinnamon and nutmeg for apple pie spice, pumpkin pie spice, or a pinch of ground ginger for a zesty kick.

There is something incredibly comforting about pulling a golden, bubbling pie out of the oven when it is freezing outside. It is a gentle reminder that summer is never truly gone as long as you have a few cans of peaches in the pantry and a rolling pin nearby.