• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop

Living Beyond Allergies logo

menu icon
go to homepage
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Allergies
    • Substitutions
    • Guides
    • About
    • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • ×

    HOME » Pies & Tarts

    Dated: August 3, 2022 Last Modified: November 25, 2022 by Laura This post may contain affiliate links.

    Peach Pie Filling with Canned Peaches

    I love when you share my recipes!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    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. 

    Use your favorite homemade pie crust, like this gluten free pie crust or vegan pie crust. This delicious peach pie recipe is the perfect combination of sweet and nostalgic with half the work. 

    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 

    finished peach pie with a lattice crust surrounded by peaches and herbs on a wood table
    Jump to:
    • Why you’ll love this peach pie 
    • Ingredients 
    • Allergy Substitutions 
    • Instructions 
    • Make the Peach Pie Filling 
    • Assemble the Peach Pie 
    • FAQ
    • How to store 
    • More delicious peach recipes 
    • Recipe

    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.

    Ingredients 

    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. 

    ingredients for canned peach pie filling in various glass bowls on the wood tabletop
    • 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. 

    Allergy Substitutions 

    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 make this pie gluten free, make sure to use a gluten free pie crust. This can also be made with a vegan pie crust.

    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. 

    Instructions 

    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. 

    bowl of wet ingredients for peach pie filling on a wood table

    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. 

    peach pie filling in a fry pan before cooking

    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! 

    peach pie filling in a fry pan after cooking down

    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. 

    unbaked peach pie with a lattice crust on top with peaches surrounding it

    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! 

    slice of peach pie with a scoop of vanilla ice cream on top

    FAQ

    Can I use this peach filling in a peach cobbler? 

    Yes! This peach pie filling can be used in so many other recipes like a peach cobbler, peach galette, or peach cobbler cupcakes. 

    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. 

    peach pie with two slices of peach pie on round blue plates with more peaches surrounding them

    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 

    • peach overnight oats in a glass cup with whip cream and a slice of peach on the side. More peaches surround the cup and a spoonful of oats can be seen.
      Peaches and Cream Overnight Oats
    • peach galette close up on a white marble countertop // livingbeyondallergies.com
      Easy Peach Galette (gluten free + vegan)
    • peach cobbler cupcakes are shown on the kitchen countertop surrounded by cut open peaches and peach slices
      Peach Cobbler Cupcakes
    • close up of 3 ingredient fruit dip surrounded by fruit on a white marble top // livingbeyondallergies.com
      3 Ingredient Fruit Dip

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    peach pie with a lattice crust is shown on a wood table with fresh peaches and herbs surrounding it

    Peach Pie Filling with Canned Peaches

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Course: Dessert
    Cuisine: Baked Goods
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: allergy friendly, canned peaches, dessert, easy recipe, peach pie, summer dessert
    Allergen: Celery Free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free
    Yield: 12 slices
    Calories: 89kcal
    Author: Laura // Living Beyond Allergies

    Equipment

    • pie pan
    • mixing bowl
    • mixing spoon
    • measuring cups
    • measuring spoons
    • Pan / pot
    • Rolling Pin

    Ingredients

    • Homemade or Store Bought Pie Crust of your choice
    • 5-6 cups 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

    Instructions

    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!

    Notes

    Allergy Substitutions
    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 make this pie gluten free, make sure to use a gluten free pie crust. This can also be made with a vegan pie crust. Finally, for a top 14 allergy free pie crust, check out this recipe.
    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.
    LivingBeyondAllergies.com

    Nutrition

    Calories: 89kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 109mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.3mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    More Pies & Tarts

    • Overview of a blueberry pie made with frozen blueberries with a lattice crust resting on a blue and white towel on a wood table.
      Easy Blueberry Pie Filling with Frozen Blueberries 
    • up close dairy free pumpkin pie with lots of pie crust cookies on top. pie is on top of a teal napkin and cinnamon sticks on the side.
      Dairy Free Pumpkin Pie
    • crimped gluten free pie crust in a glass pie pan on top of a striped towel on a wood table. a wood rolling pin is next to the pie crust.
      Gluten Free Pie Crust - Easy, No Fail
    • overview of a vegan pie crust in a pan before baking on a wood table
      Homemade Vegan Pie Crust

    I love when you share my recipes!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect with me!

    • Facebook
    • Pinterest
    • Tumblr

    Never miss a recipe! Delivered weekly right to your inbox.

    Thanks!

    Laura, a white woman with red hair, is standing in front of a gray mural with floral details. She is wearing a black top, long Burgundy skirt, and black leather jacket.

    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

    Spring Baking

    • a gluten free angel food cake rests on a glass cake stand and is topped with whip cream and berries. a serving spoon is lifting a slice of cake away from the cake.
      Gluten Free Angel Food Cake
    • three carrot cake cupcakes without nuts in a row with swirls of frosting and crushed pumpkin seeds
      Easy Carrot Cake Cupcakes without Nuts
    • a gluten free lemon poppyseed cake tin a bundt shape is resting on a white plate on the kitchen countertop surrounded by a linen towel and lemons
      Gluten Free Lemon Poppyseed Cake
    • single gluten free soft sugar cookie on a dark background surrounded by sprinkles with a bite taken out of the cookie
      Gluten Free Soft Sugar Cookies - Lofthouse Copy

    Most Popular Recipes

    • gluten free nut free granola in a glass bowl on parchment paper
      Easy Gluten Free and Nut Free Granola
    • close up of a pizza covered in tomato free pizza sauce and large pepperoni on a white parchment paper with herbs surrounding it
      Tomato Free Pizza Sauce
    • bowl of brown sugar cinnamon oatmeal
      Brown Sugar Cinnamon Oatmeal
    • close view of tomato free bbq sauce in a jar with a. spoon dipping in the sauce
      Tomato Free BBQ Sauce
    Subscribe for Recipes and More!

    Footer

    ↑ back to top

    About

    • About Living Beyond Allergies
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Nutrition & Allergen Policy

    Recipes by Diet

    • Gluten Free
    • Vegan
    • Dairy Free
    • Egg Free
    • Nut Free
    • Top 9 Free

    Contact

    • Contact
    • Work With Me

    Affiliate links to products I love are sometimes used in articles. I will earn a small commission from qualifying purchases. Thank you for your support.

    Copyright © 2023 Living Beyond Allergies

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy