This peach pie with canned peaches has a crispy crust and a filling made with tender, sweet, and lightly spiced peaches. The homemade pie dough is crispy, and the pie melts in your mouth with a scoop of vanilla ice cream on top. This recipe can also be made with ripe, in-season, fresh peaches.
If you love fruit pie, then this easy recipe will be a new go to for you!
Why you’ll love this peach pie
- Peach pie all year long: since peach season is only in the summer, this recipe allows you to have pie, even in the winter!
- The best peach flavor: this recipe uses spices like cinnamon and peach preserves on the crust to enhance the peachy flavor!
- easy peach pie recipe: this pie has a simple list of pantry friendly ingredients
- Canned or fresh peaches: you can also use fresh, in season peaches! I’ve included instructions in the recipe below on how to prepare them.
Ingredients
Today, we’re using simple ingredients for this pie. This homemade peach pie recipe is dairy-free and egg-free but SO delightful- you’ll have people guessing whether it’s actually vegan! You’ll need to gather the following to make it:
- Homemade Pie Crust: this recipe will walk you through how to make the perfect flaky crust
- Canned Peaches or Fresh Ripe Peaches
- Lemon Juice
- All-Purpose Flour: this is the thickening agent for the filling
- Brown Sugar
- Vanilla Extract: I used Trader Joe’s Bourbon Vanilla Extract
- Peach or Apricot Preserves: we’re using these in place of an egg wash and for extra flavor
Substitutions
- Fresh Peaches: Sub in fresh peaches for the filling instead of canned ones. You’ll need about 8-9 medium-sized peaches, which when sliced is about 4-5 cups
- Store Bought Pie Crust: using a pre-made crust would make this recipe even easier
- Cornstarch: sub in cornstarch for the all purpose flour and use a gluten free pie dough to make this recipe completely gluten free
The best canned peaches
Most canned peaches are packed in a sticky corn syrup.
For this recipe, I recommend trying to find cans of peaches that are packed in a ‘light’ syrup or in fruit juice. The less sugar content there is, the better the filling will set up. Most grocery stores should have a variety of options to pick from.
To make this canned peach pie, you’ll want ripe peaches packed in juice or light syrup NOT canned peach pie filling.
Helpful Equipment
- Strainer or Sieve: to help remove the excess juice from the canned peaches
- Aluminum Foil or a Pie Shield: to keep the crust from browning too much
- Pie Plate or Pan
Step-by-step instructions
*Video Tutorial is in the Recipe Card below!*
how to make peach pie filling with canned peaches
STEP 1: Strain the canned peaches and pat them dry with a paper towel to remove the excess moisture. If you don’t drain the peaches well enough, it could result in a runny pie filling.
STEP 2: In a large bowl, prep the filling by adding the peach slices, lemon juice, brown sugar, melted butter, flour, salt, and spices.
STEP 3: Stir to combine. Make sure all the slices are coated with the mixture.
for fresh peach pie filling:
- Prep the ripe peaches by peeling and slicing them. Then, follow steps 2-3 above.
STEP 4: Line a 9″ pie pan with the bottom crust. Poke holes in the bottom of the crust in a radial pattern with a fork.
STEP 5: Add the peach mixture into the pan, on top of the pie crust, mounding the peaches up in the center.
how to make a lattice crust
STEP 6: Add the second pie crust to the top. To create a lattice as the top crust, roll the dough out into a 12” circle and cut the crust into 0.5″ inch strips to lay on top of the peaches.
Lay half of the strips horizontally. Then, start weaving the remaining strips in. Place one long strip of dough perpendicular to the horizontal dough. Unfold the strips and then lay them over the perpendicular strip. Continue adding the perpendicular strips to weave them all in.
STEP 7: To create a nice brown crust you’ll brush the peach or apricot preserves on the lattice and the edges of the pie crust. For more egg wash substitutes see this post. TIP: Heat the preserves in the microwave for 20 seconds (they should not be melted). This will help loosen the preserves to make it easier to brush on the crust.
STEP 8: Sprinkle more granulated sugar on top of the pie.
STEP 9: Cover the crust with aluminum foil or a pie shield and bake for 40 minutes. Remove the foil or shield and bake for another 15 minutes to brown the crust (for a total bake time of 55 minutes).
STEP 10: Remove from the oven and let cool completely before cutting.
How to Serve the Peach Pie
This homemade vegan peach pie is best served warm the first or second day. The fresh peaches will be bubbly in their thick sticky syrup and the lattice pie crust will be warm and crispy.
It’s super delicious served with dairy free whipped cream or with a big scoop of vanilla ice cream on top. The peach filling has just the right amount of sweetness so that the pie isn’t overly sweet when served with ice cream.
storage
- Room Temperature: cover the pie with aluminum foil or plastic wrap and store at room temperature for 1 day.
- Fridge: after 1 or so days, I recommend storing the pie in the refrigerator in an airtight container.
Pro Tips
- Drain and pat the canned peaches dry: removing the excess liquid helps prevent a soggy bottom crust.
- Use aluminum foil or a pie shield: this will keep the crust from burning.
- Let the pie cool completely before slicing: the filling will be a little runny if it’s sliced before it’s cooled and set.
FAQ and Troubleshooting
If using frozen peaches, let them thaw completely before mixing with syrup ingredients. Frozen peaches tend to be less sweet than fresh peaches, so additional sugar may need to be mixed into the filling.
When first out of the oven, the pie filling will be runnier since it hasn’t completely set up. After cooling for 2-3 hours, the filling should be a syrupy consistency, not runny. If you’d like the filling to set up further, place the pie into the fridge to completely cool down. I recommend placing it in the fridge overnight.
The pie crust will be golden brown and hard to the touch when finished baking. The fruit filling should be bubbling and syrupy in appearance.
How many Cans of Peaches to buy
Below are a few estimates for how many cans you’ll need depending on the size of your pie pan.
8 or 9 Inch Standard Pie Dish: 3- 15 oz cans of peaches (or 45 oz total)
Deep Dish 8 or 9 inch Pie Pan: 4- 15 oz cans of peaches (or 60 oz total)
More Pie Recipes and Summer Desserts:
- Classic Peach Cobbler
- Brown Sugar Strawberry Shortcake
- Strawberry Crunch Cake
- Italian Pear Almond Cake
- Classic Vegan Apple Pie
- Vegan Pumpkin Pie with Pecan ‘Shortbread’ Crust
Did you make this peach pie recipe?
I’d love to know! Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below!
Classic Peach Pie with Canned Peaches
This peach pie with canned peaches has a crispy crust and a filling made with tender, sweet, and lightly spiced peaches. The homemade pie dough is crispy, crunchy, and the pie melts in your mouth with a scoop of vanilla ice cream on top.
Ingredients
The Crust:
- 1 recipe homemade pie crust, or 2 store bought 8-9” frozen crusts
The Filling:
- 45 oz canned peaches, this is 3x 15 oz cans- drained & patted dry (or use fresh, see notes)
- ⅓-½ cup light brown sugar, adjust to taste
- ¼ cup all-purpose flour
- ¼ tsp sea salt
- 2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp melted salted butter, dairy free like country crock plant butter (optional)
For the Crust:
- 1 tbsp apricot or peach preserves
- 1 tbsp coarse granulated sugar
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- To prep the filling, add the peach slices, brown sugar, flour, salt, cinnamon, vanilla, lemon juice, and melted (dairy free) butter to a large bowl.
- Stir to combine. Make sure all the slices are coated with the mixture.
- Line a 9" pie pan with the crust. Poke holes in the bottom of the crust in a radial pattern with a fork.
- Add the peach mixture into the pan, mounding the peaches up in the center.
- Add the second pie crust to the top.
- To create a lattice, cut the crust into 0.5" inch strips to lay on top of the peaches. Lay half of the strips horizontally. Then, start weaving the remaining strips in. Place one long strip of dough perpendicular to the horizontal dough. Unfold the strips and then lay them over the perpendicular strip. Continue adding the perpendicular strips to weave them all in.
- Brush the peach or apricot preserves on the crust. Heat the preserves in the microwave for 20 seconds (they should not be melted). This will help loosen the preserves to make it easier to brush on the crust. Using a pastry brush, brush the preserves on all of the exposed crust.
- Sprinkle granulated sugar on top of the pie crust.
- Cover the crust with aluminum foil or a pie shield and bake for 40 minutes. Remove the foil or shield and bake for another 15 minutes to brown the crust (for a total bake time of 55 minutes).
- Remove from the oven and let cool completely before cutting. Place in the fridge for at least 2 hours to help the pie filling set up faster.
- This pie is best served with coconut whipped cream or a big scoop of non-dairy vanilla ice cream.
Notes
To Peel & Prep Fresh Peaches:
- Bring a large pot of water to a boil. Pierce the skin of each peach with a knife. Boil the peaches for 1 minute and remove them from the water. Let the peaches cool slightly, and then remove the skin. It should slide right off.
- Slice the peaches thinly and remove the pit. Add the peaches to a medium-size bowl and let cool to room temperature.
Pie Pan Sizes:
- 8 or 9 in Standard Pie Dish: 3- 15 oz cans of peaches (or 45 oz total)
- Deep Dish 8 or 9 inch Pie Pan: 4- 15 oz cans of peaches (or 60 oz total)
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 14gSodium: 54mgFiber: 0g
Nutritional info is an estimate.
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