Old-fashioned peach pie made with canned peaches and topped with a lattice crust!
Hey y’all! I’m back with an amazing dessert recipe. If you’ve been hanging with me for a while, you know how much I love cobblers. I mean, I have at least three different peach cobbler recipes posted here on my blog. So it was just a matter of time before I shared my Grandma’s Peach Pie recipe with you all! This old-fashioned peach pie recipe is super easy to make and is perfect for any occasion!
Who doesn’t love a fresh-baked fruit pie for dessert? The smell of this peach pie baking will fill your home with joy and nostalgia. I make my Grandma’s peach pie recipe with canned peaches. However, you can certainly use fresh or frozen peaches for this pie. I spice this pie to perfection with cinnamon, nutmeg, and a nice amount of vanilla extract. This is honestly the BEST peach pie recipe out there. Serve it up a scoop of vanilla ice cream, and you’ll be in heaven!
Ready to learn how to make the best semi-homemade peach pie recipe? Let’s jump on into it.
Ingredients for My Grandma’s Canned Peach Pie Recipe
Let’s talk ingredients for peach pie. I love this fruit pie recipe because it doesn’t require you to bust out any professional baking skills. It’s a delicious, SUPER easy semi-homemade pie recipe that just about anyone can make successfully. Here’s what you need to bake up my canned peach pie:
- Canned peaches: I prefer to use canned peaches for this peach pie. They are perfectly sweet already—I don’t have to worry about overripe or underripe peaches. I am not married to a brand–I use Del Monte, Dole, store-brand, or whatever is on sale.
- Pie crust: I used store-bought pie crust for my peach pie recipe, but if you want to make yours from scratch, go for it! (I even have a buttery homemade pie crust recipe for y’all.) You’ll need a top crust and bottom crust, so make sure you grab enough!
- Lemon juice: do NOT skip the lemon juice, Cousins! Lemon juice gives your peach pie a nice burst of citrusy tartness, which helps balance the sweetness of the canned peaches.
- Sugar, flour, butter, and vanilla extract: These simple ingredients are essential for the perfect peach pie. I prefer unsalted butter, but if you only have salted butter on hand, it is okay to use that.
- Spices: No peach pie is complete without the perfect blend of spices. I use ground cinnamon and nutmeg. Feel free to adjust the amount of spices you include for your tastes. You could add allspice, ginger, or even my Rosamae Seasonings peach cobbler seasoning.
- One egg (for the egg wash): The egg wash is the final step before baking the peach pie, and it’s an important one! The egg wash gives your pie crust that perfect shiny golden-brown color, which makes for a picture-perfect peach pie!
Equipment Needed to Make Canned Peach Pie:
- Can opener for your canned peaches.
- An 8- or 9-inch pie pan. I’ve used glass, ceramic, and even aluminum foil pie dishes from the dollar store. Whatever type of pie pan you have on hand will work!
- Large bowl to mix the peach pie filling.
- Kitchen utensils: a spatula or spoon, a brush for the egg wash, and a kitchen knife to cut the lattice top of the pie.
How to Make Peach Pie with Canned Peaches
Alright y’all, it’s time to jump into how to make a semi-homemade peach pie with canned peaches. As I said before, if you want to use fresh peaches, by all means—you do you, boo boo! I love knowing I don’t have to wait for peach season to make my Grandma’s peach pie recipe. Pop on over to your local grocery store, pick up a few simple ingredients, and you’re on your way to making the best peach pie ever. Trust me, Cousins. Here’s how we do it!
First, Prepare the Peach Pie Filling
The first step is to make the delicious canned peach pie filling. Add the peaches, sugar, vanilla, lemon juice, cinnamon, and nutmeg in a large mixing bowl. Make sure you DRAIN THE CANNED PEACHES. This step is very important! Otherwise, you have a runny pie filling and a soggy bottom crust from all the excess liquid.
Next, you’re going to sprinkle in the all-purpose flour and unsalted butter. To avoid clumps in your pie filling, I recommend sprinkling in the flour a little at a time or using a sifter. The butter should be at room temperature and cut into smaller pieces to incorporate into the peach pie filling. Once your pie filling is complete, set that bowl to the side—time to move on to the crust.
Next, Get the Pie Crusts Ready
This step couldn’t be easier. If you’re using a store-bought pie crust, all you need to do is place the bottom crust into the pie pan. Then, pour the peach mixture into the pie dish on top of the bottom crust. For the top pie crust, you can either leave it whole or make a lattice top.
How to Make a Lattice Pie Crust
To make a lattice pie crust, cut your pie dough into strips, about one-half inch to one-inch wide. You will have some longer and some shorter strips. Try to get at least 12 strips from one crust.
Next, lay half of the strips across the pie in one direction. You’ll want to use the longer strips for the center of the pie and the shorter pieces along the edges. Then you want to flip up every OTHER strip back all the way. Lay one unused pie crust strip across the pie perpendicular to the other strips. Fold them back over, then repeat the process with the other strips.
You’re basically going to make an X with the strips across the pie. Once the lattice crust is complete, use a knife or scissors to cut off the excess pieces of dough around the edges of the pie.
Final Step: Egg Wash & Bake
The final step is to brush the top crust of the peach pie with your egg wash. Beat one egg (add a tablespoon of water or milk to thin it out if needed) and brush it over the top pie crust. Finally, bake your peach pie in a 350-degree oven for 50-55 minutes or until the pie crust is perfectly golden-brown and cooked through.
There you have it! A perfect semi-homemade peach pie with canned peaches! The peach pie filling is sweet with perfect peach flavor, hints of cinnamon and nutmeg, and a little bit of tartness. Allow the pie to cool completely before serving to ensure a perfectly set fruit filling.
FAQs & Tips for Making the BEST Canned Peach Pie Recipe
How many peaches do you need for peach pie?
For my canned peach pie recipe, I use a 32 oz. can of peaches in a 9-inch pie crust. If you’re using fresh peaches, that’s about 4-5 cups of fruit for a regular peach pie. The amount of fresh peaches you need depends on the type and size of the peaches you’re using.
Can you make a peach pie with frozen peaches?
Yes, you can use frozen peaches in this peach pie recipe. However, let them thaw before making the pie filling, or your peach pie will have a lot of excess moisture, causing a soggy, runny pie.
Does peach pie need to be refrigerated?
Since this peach pie recipe is a fruit pie, it can safely sit out on the counter at room temperature and be good for up to 2 days. Cover your pie with aluminum foil, plastic wrap, or a pie pan lid to keep it fresh.
Can you freeze fresh peach pie?
Yes, you can freeze a fresh peach pie! Make sure to wrap it tightly with plastic wrap or another covering to keep it safe from freezer burn. It should last in the freezer for a few months. You could also prepare this peach pie recipe ahead of time and freeze it before baking.
Grandma’s Peach Pie with Canned Peaches: Recipe Card & More Delicious Peach Recipes!
Okay, Cousins, now I want you to go ahead and make this easy peach pie and tell me how much y’all liked it! An old-fashioned peach pie recipe is perfect for summertime parties, holiday gatherings, celebrations, and more. Truly any occasion calls for a (semi) homemade fruit pie! If you loved this recipe, check out some of my other peach recipes, like my Peach Cobbler Bread Pudding, a flavorful Peach Blueberry Cobbler Crisp, or a refreshing Sweet Peach Iced Tea!
Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.
Grandma’s Peach Pie
- 2 store bought pie dough
- 32 oz canned peaches drained
- 1 cup granulated white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 1/2 cup all purpose flour
- 1 1/2 tsp unsalted butter
- 1 egg beaten
- Preheat the oven to 350 F.
- Grab a 9-inch pie pan, and add in one of the store-bought pie crusts. Set to the side.
- In a large mixing bowl, add the peaches, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.
- Now sprinkle in the all-purpose flour and fold the ingredients until everything is well incorporated.
- Toss in the butter and fold the ingredients. (The butter should be cut up into pieces to incorporate easily into the peach pie filling.)
- Next, pour the peach mixture into the pie dish on top of the crust.
- Top off with the remaining crust. You can leave the crust whole or do a lattice topping!
- Brush the crust with the beaten egg.
- Bake the pie in the oven for 50-55 minutes.
- Serve with ice cream & enjoy!
My Grandma’s Peach Pie Recipe is in Collaboration with Feed a Bee!
This post was brought to you on “bee-half” of Feed a Bee, an initiative of the Bayer Bee Care Program. I was compensated in exchange for creating this recipe.
Feed a Bee is a national effort to plant more flowers and forage for honeybees and other pollinators. A lot of people don’t realize that bees need diverse food. They eat nectar and pollen from flowers. It’s a challenge for bees to find enough food. However, you can help them by planting pollinator-attractant plants and gardens!
Let’s celebrate pollinators for their role in bringing such amazing foods (such as peaches and many more!!) to our tables.
Visit FeedABee.com to learn more and use #FeedABee to spread awareness to help feed the pollinators that help feed us.
I can’t wait to make this! Thanks for posting Rosie. Happy Holidays to you and your family.
This looks and sounds soooooo good. I can’t wait to make it. Thanks!!
Do you just tossed int he butter whole?
Nope, cut it into small pieces.
Can’t wait to try this recipe since my husband likes peaches and wants a peach pie
Just made this pie and by far the best pie I ever made. Filling stays in pie and does come all rolling out after first piece is cut. Wish I could post a photo of my pie.
I made this last night (found the recipe on your blog through a Google search) and it turned out beautifully! Super delicious and easy. Thank you!
I made this and it taste great. My flour did clump up a bit even thought I made sure to mix well. Any ideas what I did wrong? It is still delicious and will be making again.
You have to sprinkle the flour and stir asvyou add it.
Gonna make it tomorrow for my hubby for Valentine’s day & serve it with bourbon praline pecan ice cream. I’ll post the results tomorrow nite (if I’m not busy )
Best peach pie I’ve made so far! I loved the flavor and consistency too! Super fast and easy and so delicious. I made it with an open pie shell and it was perfect.
Bonnie Moore says
Miss Rosie, I am so happy to have found your site and can’t wait to try this pie! And HUBBY can’t wait to try this pie. 😀 We’re in SC and when the peaches come in, he’s on me like feathers on a chicken for some cobbler, so we’re definitely going to try your cobbler recipes, too!
I was actually looking for cooking times and such on the interwebz to see if I could put a streusel topping on a pie made with canned peaches. Will this recipe and your cooking times/temp work with a streusel topping? I’ve been doing lattices literally since the holidays and just did a couple double-crusts, so I wanted to try something different. (And yes, hubby’s getting fat LOL)
Hi there. A streusel recipe would be different 🙂
Hi Rosie- new to this site- wanted to let you know I just made this peach pie and it is DEEE-LICIOUS and SUPER easy! Thanks for sharing!
Love this recipe! I have made alot of them for friends and family. Thank you for sharing this recipe
Sounds delicious!! Will try for easter dinner 2020.
Joanne Williamson says
I forgot the butter and it’s too late now. I hope it works out
You should be ok. XOXO
Joanne Williamson says
Best pie ever! And so freaking easy. Love, love love
Nichol Wright says
Do you melt the butter or use room temp butter?
Making this right now for our delayed Easter supper dessert!
Either is fine.
Gloria Statnes says
Yummo very good pie I did change up the receive a bit. Added 1tsp cinnamon,and nutmeg instead if half a tsp, and added 1/2tsp all spice. Could not be more pleased with how it came out. Even better the next day thanks for helping me out. Be safe out there and Gods speed to you all
I just so happened to have canned peaches at home because of shelter in place and was craving sweets. Made this recipe and it turned out great!!!
Thanks for trying my recipe!
I love peach pie! Made this yesterday & it was the best. I will definitely be saving this recipe. It was so easy using canned peaches & packaged crusts.
Amazing! Thank you so much for sharing your grandmas recipe <3
Hello! I’m making this tomorrow using store bought pastry sheets. Will I need to blind-bake the pie base, or should it be ok? Thanks!
Hi Dana! I think you will be okay! XOXO
DeSean Weems says
Girrllll!! This pie is amazing. I “just knew” I was going to forget something or would not mix it right, but it was so easy to put together. I had ALOT of fresh picked peaches and could not let them waste or get demolished by my all male fam LOL…I was determined to make my very first peach pie and it is a success. The consistency is absolutely perfect. THANK YOU SO SO MUCH FOR SHARING ROSIE, God bless you!
( I did not see anywhere on google how to convert the peach measurement to “32 oz”, so I just sliced them into four cups(about 5 1/2 peaches) in case anyone else has that problem)
Julie Kruger says
I just made Grandma’s Peach Pie. This is, without a doubt, the most delicious peach pie I’ve ever eaten! Thank you so much for sharing this recipe!
Joe & Mary Vaglica says
We are certainly NO regular bakers but had a few cans of peaches we had bought and decided to make a peach pie or cobbler for our neighbor. He liked it so much we made it again for him. Super easy even for cooks that never bake!!!!
I made 1 1/2 times the recipe and it fits nicely in a 9 x 13 glass baking dish. This is a great recipe – filling is not runny at all. Inspired me to make my first lattice pie top which I never realized is so easy. Thanks for sharing and greetings from Canada.
I’m going to use peaches from a jar. Should I drain them first?
Can I make this recipe the day before my event? If so, should it be refrigerated?
Yes, and yes refrigerate! XOXO
So easy and delicious.. first time making peach pie and the fam loved it!!
This is such a delicious peach pie filling recipe! Honestly the best one I’ve ever tasted. I used homemade crust which made it even better. 100% recommend and will keep this as a staple recipe in my kitchen! Thank you!
Sister Beth Ercek says
Found this recipe in March. Have made it numerous times for charity functions, welcome gifts and friends over the last 7 months. EVERYONE LOVES this RECIPE!!!!!!! I make my own crust and use three 15 oz cans of peaches in their own juice and wash them before mixing them with the spices and sugar. Perfect everytime! Thank you.
Unbelievable! A one, two, three step pie that is absolutely scrumptious. Thank you, Rosie!
Jackie Hartman says
I made this Pie this evening. Easiest, Best Peach Pie recipe Ever! Did it exactly as directed except, I mixed All Dry ingredients together, that way flour doesn’t clump. Then added peaches, lemon juice, and vanilla. Baked Beautifully and Sliced Perfectly! Wish I had a way to post pictures!
Simple and Delicious!!!
You do not have to be a baker to make this pie. Simple, easy, delicious and it only takes a few minutes to make.
This is my new go to recipe !! So glad I tried it.
Very tasty! I had never made a peach with canned before. I will definitely make this more often! I sprayed the pie plate with non stick spray then spread a TBSP of soft butter on the the bottom, then laid the dough on next. It greatly improved the store brand pie dough, helped the bottom brown nicely and it was more flaky as well. I also did a deep dish so I increased everything by 50%. It baked a little longer but was awesome!
Perfect! This recipe was loved by the whole family. Thank you! : )