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
Ingredients
- 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
Instructions
- 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!!
I generally do fresh peaches, but I’m not in season right now, so canned peaches it is I really can’t taste a difference between canned and my regular fresh peach’s. Oh how I love this pie in general it’s the same recipe that I use for fresh peaches so I knew it would be good no matter what.
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.
Hi Rosie,
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!
Kathy
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 )
Simply excellent!
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.
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.
I forgot the butter and it’s too late now. I hope it works out
You should be ok. XOXO
Thank you
Best pie ever! And so freaking easy. Love, love love
Do you melt the butter or use room temp butter?
Making this right now for our delayed Easter supper dessert!
Either is fine.
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
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!
DeSean
( 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)
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!
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?
Yes
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!
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!
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! : )
Made this for Eater yesterday. Turned out great! I dud cut the sugar back to 1/2 cup. Still plenty sweet.
I make a lot of pies…mix the flour and sugar together (the dry ingedients), then add those to the peaches and you won’t have any problem with clumping…I am going to try this recipe. We retired to Ecuador and can’t get nice ripe peaches. thanks for the recipe….
This pie sounds just great so I will be making one for my great grand babies
I’ve been baking pies for nearly 40 years and I couldn’t wait to try this recipe. I baked 5 this week, 3 on Monday ( July 4th week) and two on Wednesday. I used canned peaches. The recipe was so easy to read and well organized. The pies turned out exactly the same on both bakes. Everyone that had the pie said it was the best peach pie they’d ever eaten. And I agree 100%
July 5, 2023
Thank you, Will
This was an excellent pie. My family really enjoyed it. It was super easy to make. For my own personal taste next time I will cut the nutmeg in half. I like to really taste the fruit!
I just made your Grandma’s pie the other day. I am also a food blogger and just blogged her recipe. Of course I gave you, and her, credit for the recipe. Really delicious! My blog is much more simple and a bit down-home, but I hope you take a look and enjoy. Let me know. Thanks for sharing this fabulous recipe!
Heyyy Cindy! Thanks for trying my recipe ! XOXO
Easy peachie recipe. The hardest part for me is getting all the ingredients together before filling the crust prior to baking. Thank you!
For a 10″ pie pan, I used a 32 oz. can, plus a 16 oz. can of canned peaches, which fit just right. I kept all the same other ingredients, and it turned out very well.
DELICIOUS!! I lost my peach pie recipe that I had for years, I was so sad until I found your posted recipe that read the same as I remembered my recipe….thanks for the post!
Thank you for including equipment along with the recipe! It made it so much easier to prep! Yummy! I intend to check out some of your other recipes. Bon appetit!
Loved this easy to do recipe for a non Baker, thank you very much , it was GREAT
This was really delicious! Made, almost, exactly as written. I didn’t have dough for the top so I left it open. My family is already wanting me to make it again. Thanks for sharing this yummy recipe!
My family roots are from the south as well, though I found myself growing up in PNW (Bellingham, WA for me) and girrrrrrrrrrrrl!! This is *just* like my grandma used to make. I knew there had to be some tricks to how my gg used her home canned peaches in her pie and this was it!!! Thank you so much and bless you and yours this holiday season!
wonderful and delicious my guests loved it thankyou
Just like my own grandmother
Hi there
So my husband and I were invited to a dinner party and we asked what we could bring the hostess said peach pie! Well, we live in Pennsylvania and it’s hard to find fresh peaches in the grocery store in January…so we googled peach pie with canned peaches and behold we came across your website!
Thanks so much for your recipe so easy to follow. Can’t wait to present them and eat them tonight.!!
Made this today was delicious tasted like my grandmother’s
One of the best peach pies I have ever made. Thank you for the recipe.
Turned out beautifully! And so darn delicious. Great recipe for when you want peach pie & peaches aren’t in season.
I am baking this dish now. I plant flowers every year.
Easy, Fast and most importantly – Delicious!! Only negative to this recipe is my Husband WAS in love with me until he had a slice of your peach pie with a scoop of vanilla ice cream on top; he’s already eaten 1/3rd of the pie and I just took it out of the oven 15 minutes ago 😉
This is now my go-to desert – Simply perfect. I’ve never been able to make pie before. Next I will try making one with apple filling and one with cherry filling. Thank you SO SO much for sharing your recipe!!
Aweee. Thanks so much for trying my recipe! XOXO
Just made the peach pie! It’s in the oven and smells really good looking forward to eating a piece w ice cream w family.
Thank you
Thanks for posting this recipe it’s currently in the oven and smells positively divine!! Perfect for the wet wintery day we are having in Australia and will be ready just in time for when my daughter gets off the school bus.
Love this simple recipe….canned peaches makes this a year around pie…..I am making this recipe for everyone”s birthday pie..
Made this recipe for lunch guests today. I used peaches I had canned this summer. It turned out perfectly! I will definitely make it again.
Do you drain the peaches first?
Hi Cathy. Yes.
Hi Cathy! I used the excess Peach juice and made a strussel mixture for those who enjoy a more moist and sweeter pie. YUMMY!
I made this Peach pie and was so pleased with the outcome. I chose to make the pie crust by hand because the home made crust goes farther than the store bought. Thank you far sharing this favorable pie!
I’ve made it several times. Thank you for posting! It’s so easy and freaking amazing. I use about half the sugar and sometimes mix up the spices depending on which warm ones I have on hand. Cardamom and ginger with cinnamon are really good. I’ve substitutes apple cider vinegar for the lemon juice when I’m out of lemons/juice, and that works fine. I also have always used two 14.75 oz cans of peaches rather than a 32 oz can.
I only had a 15oz can of peaches so I used it and a can of pineapple.
I doubled the spices and butter.
It baked to perfection and was excellent.
I’m going to use this as a base recipe for other fruits and combinations there of
Thanks so much!
UncleBob
Thank you for this recipe! I’m not an experienced baker but your directions were very easy to follow. It made making my first peach pie an enjoyable experience.
Dear Cousin Rosie,
you put the sweet in this peach pie. and with canned peaches no less.
have a great turkey day in 2024 and make today count.
Your long-lost cousin,
Lizzy
This is the third time I’ve made this peach pie recipe and it is PERFECT! I’ve made it with fresh peaches, frozen peaches and today canned peaches. My granddaughter is over the hill loving this pie(so am I). The only difference is the baking time was tweaked because it was homemade crust and deep dish, I baked for 70-75 minutes. Thank you for the delicious recipe.
This pie turned out fantastic! I wasn’t sure about using canned peaches–I have always used fresh or frozen–but the canned peaches stood up to the baking with a nice bite to them. I used peaches with no sugar added because that is what I had and it still turned out delicious! I also added some blueberries that I needed to use and some chopped pecans which my husband loves. This is a great recipe that I will use again. Thanks so much!
Can I make this with a graham cracker crust.
I wouldn’t recommend it.