How to make the best peach pie filling with canned peaches! Soft and delicious filling made with cans of peaches means you can enjoy peach pie anytime.
Peach pie is a classic for summertime desserts!
But, you don’t have to use fresh peaches to make a delicious peach pie! This recipe uses canned peaches that give an amazing flavor that you can enjoy year round, not just during peach season. This is a perfect recipe for a peach lover.
Free from: Wheat/gluten (optional), dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more
Why you’ll love this peach pie
- Using canned fruit means you always have ripe peaches that are packed full of flavor.
- Canned peaches helps with the prep time for this recipe - no peeling or chopping!
- Simple ingredients - nothing weird here. Just easy ingredients for a delicious and easy recipe!
- I totally believe that this canned peach pie filling is just as good (if not better!) then a pie made with fresh peaches.
All the ingredients can be found in your local grocery stores. I love how simple the ingredients are but how flavorful the pie turns out.
- Canned Peaches - The star of the show! This recipe uses 3 15oz can of peaches. I personally like the ones in light syrup, as I’m going to be adding brown sugar and making my own sauce for the pie. There are others with only juice or sugar free, so pick the one that is best for you. I like to use peach slices but you can use diced peaches as well.
- Brown Sugar - I love the flavor that brown sugar brings to the table, or pie in this case! This pie is on the less sweet side, so if you prefer pies to be extra sweet, go ahead and add an additional ¼ cup of brown sugar. I like to plan for a scoop of ice cream on top!
- Orange Juice - Traditionally, pies are made with lemon juice as a touch of flavor to balance out the sweet fruits. However, I find that orange juice has a more mellow flavor. Not to mention, I always have orange juice in the fridge but don’t always have a lemon!
- Other ingredients you will need: Cornstarch, cinnamon, salt, and vanilla extract.
If you need to avoid corn, you can replace the cornstarch with an equal amount of tapioca flour, arrowroot powder, or even all purpose flour. See this guide on how to replace cornstarch for more ideas.
To keep the crust egg free, use your favorite milk in place of an egg wash. This will help the crust brown without using an egg. Sprinkle it with raw sugar for the extra sweetness and crunch.
For the full recipe with measurements, please see the recipe card below.
First up is your pie crust. Either make your own homemade, or use one from the store. Either work deliciously in this recipe!
You’ll want 2, one for the bottom crust and one for the top crust. You can also make this with a streusel topping if you prefer.
For this pie, I made my vegan pie crust.
Make the Peach Pie Filling
Next, let’s make the filling! I like to make my filling on the stove first. This does a few things.
First, it means you will never have soupy pie or runny pie. It also means that your filings will never shrink, so that your pie crust decorations on top stay in place even after baking.
Best of all, it means that you get to taste the filling before you fill the pie so you always get exactly what you want every time!
Before you begin, you want to drain peaches in a colander. Reserve the juice from one of the cans to use in the pie filling.
In a small bowl, mix together the reserved peach juice, vanilla, and orange juice. Add the cornstarch and mix until the cornstarch is fully dissolved.
In a large bowl, combine the peaches, brown sugar, corn starch, cinnamon, salt, vanilla, and orange juice. Give this a good mix.
In a large nonstick pan, or even a large pot on the stove, place all the filling ingredients. Cook over medium heat for 15 or so minutes. The peaches will be nice and soft, and the sauce will have thickened nicely.
Remove the filling from the heat and let it cool completely.
Tip! You want to make sure that the filling is totally cool before making the pie. Otherwise you can melt the butter in the crust and the crust will turn out soggy. I like to chill my filling in the fridge for a few hours, and sometimes even overnight. That way I’m sure of a perfect pie.
Assemble the Peach Pie
Once the peach filling has cooled completely, you can make the pie!
Roll your pie crust to about a ¼ inch thick and place in your pie pan. Poke the bottom crust a few times with a fork so that steam can escape while cooking.
Fill the pie with the chilled filling and then top with a second crust on top. You can use whatever design you like.
Let the pie chill in the fridge for 15 minutes while the oven preheats. This is another step to ensure you get the best crust possible.
Brush the top crust with an egg wash and sprinkle with raw sugar.
Bake the pie at 425F for 15 minutes. Then, without opening the oven door, reduce the temperature to 350F and bake an additional 40-50 minutes. The crust will be golden brown and the pie filling will be bubbling through!
If the edges of the pie start to get too done, cover them with a pie shield or tin foil in the remaining 15 minutes.
Remove from the oven and let it cool before slicing into this pie!
Top the pie with a scoop of vanilla ice cream, whipped cream, or a scoop of raspberry sherbet!
Can I use this peach filling in a peach cobbler?
What size pie pan to use?
This makes for an 8-inch pie pan or a 9-inch pie pan. Metal, ceramic, or glass pie pans will work. Just watch the time as metal can bake up quicker than ceramic or glass.
You will want to make a double crust so that you have enough crust for the top and bottom. If you are making a lattice top or other intricate design, you may want to make a 2.5 pie crust to make sure you have enough.
What are the best peaches?
You can use any type of canned peaches in this recipe. Ones with low sugar, light juice, or full syrup are all delicious and make for delicious peach pies.
How to store
Peach pie is best on the same day that it is made.
Fridge: Cover the pie with plastic wrap and store in the fridge for up to 3 days.
Freezer: Wrap the totally cooled peach pie in cling film and then aluminum foil. It will keep for up to 4 months! When you are ready to enjoy it, let it thaw overnight in the fridge.
More delicious peach recipes
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- pie pan
- mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- Pan / pot
- Rolling Pin
- Homemade or Store Bought Pie Crust of your choice
- 5-6 cups canned peaches 3 cans, reserve juice from one can
- ¾ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoons orange juice
- 1 teaspoon vanilla
Prepare the Crust
- Make the pie dough of your choice, or, use a store bought pie crust. Make enough for a top and bottom crust, often a double recipe. If making homemade, set the pie crust into the fridge to chill while you make the filling. If using store bought crust, keep the crust in the fridge until time to assemble.
Make the Filling
- Drain 2 cans of peaches, reserving the juice from the third can. Add this to a large bowl.
- In the bowl, mix together the reserved peach juice with orange juice and vanilla. Add the cornstarch and mix until fully dissolved.
- Add brown sugar, cinnamon, salt, and corn starch mix to the peaches. Mix well.
- Transfer to a pan or pot on the stove and cook over medium heat for 15 minutes or until the filling has thickened. Set aside to cool.
Assemble the Pie
- On a lightly floured surface, roll the pie crust to ¼ in thick, making sure that it is about 2-inches larger than your pie pan. Place in the bottom of your pie pan. Prick the crust with a fork to allow steam to escape. Trim off any excess crust if needed.
- Pour the chilled peach pie filling into the pie crust. Cover with another pie crust, using whatever design you like. Brush the crust with egg wash and sprinkle with sugar if you desire.
- Place the pie in the fridge while your oven preheats.
Bake the Pie
- Preheat the oven to 425F.
- Bake for 15 minutes. Then, without opening the oven door, lower the temperature to 350F and bake for 40-50 minutes or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover with tin foil or a pie shield.
- Remove the pie from the oven and place on a wire rack to cool. For best results, let the pie cool completely before slicing into it. Top with whipped cream, vanilla ice cream, and enjoy!