An easy recipe for a peach pie with canned peaches. Finished with a sweet oatmeal streusel crumb topping, this is a classic canned peach pie recipe you can make year round.
If you’re looking for more fruit pie recipes, don’t miss this one for Fresh Cherry Pie. It’s a recipe from the Culinary Institute and it’s crazy delicious.
When it comes to baking a classic dessert treat, peach pie is an all-time favorite. The sweetness and vibrant flavor of peaches combined with a flaky crust make for a heavenly dessert.
While fresh peaches are undoubtedly amazing, sometimes the convenience of canned peaches can be welcome.
The canned peach filling is seasoned with warm spices of ground cinnamon, ground cloves and nutmeg. Brown sugar is used to sweeten and a bit of flour thickens the mix as it bakes.
The streusel topping made with oatmeal, brown sugar, flour and butter is more than just a pretty face. As the pie cooks, the buttery topping drips into the peach filling to make it even more incredible.
This canned peach pie recipe checks all the boxes of a perfect crowd pleasing dessert.
Let’s take a look:
Ingredients You’ll Need
For The Canned Peach Pie Filling
- Light Brown Sugar
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Vanilla Extract
- All Purpose Flour
- 1 Pie Crust, either homemade or store bought
Crumb Topping For Peach Pie
- Unsalted Butter
- Old Fashioned Oats
- Brown Sugar
- All Purpose Flour
Ingredients Substitutions
- Brown Sugar: You can substitute dark brown sugar for the brown sugar. Using dark brown sugar will simply bring a stronger molasses flavor to the pie.
- Oatmeal: Old fashioned oatmeal is preferred for this recipe, but you an substitute quick cooking oats. Using quick cooking oats will simply make the streusel topping less crunchy.
- Peaches: Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don’t need to peel them, just slice and proceed with the recipe.
Step by Step Instructions, It’s Easy
Before starting the recipe, open the canned peaches and empty them into a colander. Let the drain well before proceeding.
- Step 1: Lay rolled out pie crust over a 9″ pie dish. Lifting the sides of the crust, as you gently press it into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking and allows the crust to cook more evenly. Set aside.
- Step 2: In a large mixing bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.
- Step 3: In a small bowl, combine brown sugar, flour, and oats.
- Step 4: Using your hands, or a pastry cutter, work in the cold butter until large clumps form.
- Step 5: Transfer peach filling to pie shell, distributing peaches evenly over the crust.
- Step 6: Sprinkle the crumble topping evenly over the top of the peaches. Bake at 375 degrees for about an hour or until topping is starting to turn golden brown.
FAQs
Swap out the all-purpose flour in the crumb topping and the pie filling for your preferred gluten free flour mix. And purchase or prepare a gluten free pie crust.
Yes. Let the pie cool completely, then wrap the entire pie, including the pie plate with plastic wrap. Then add a layer of aluminum foil. Freeze for up to three months. To thaw, let the pie sit overnight in the refrigerator. Then let it come to room temperature to slice and serve. And if you’d like to heat it up a bit, heat oven to 270 degrees. Remove foil and plastic wrap and bake for about 20 minutes.
You may not have let the canned peaches drain thoroughly. Shake the colander a few times and let them sit for about 15 minutes to make sure all the liquid has drained off.
Yes. Just thaw them and drain them well. Any extra moisture may make the pie crust soggy and the filling thin.
Absolutely yes. Plan on about 3 medium peaches per 15-ounce can of peaches.
Tips For Success
- Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
- Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
- When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
- Bake this pie on a rimmed baking sheet. Some of the filling may seep out during baking. The sheet pan will catch any drippings and keep your oven clean.
Peach Pie Using Canned Peaches
Baking a peach pie with canned peaches is a fantastic way to enjoy the deliciousness of this summer fruit all year round. Whether you’re craving a comforting dessert for a family gathering or simply want to indulge in a homemade treat, this recipe has got you covered.
And if you’re looking for a peach pie with crumb topping, this is a classic easy recipe.
So, roll up your sleeves, gather your ingredients, and create a scrumptious homemade pie for your family!
And don’t forget a scoop of vanilla ice cream for peach pie al la mode.
More Delicious Peach Recipes
- Homemade Fresh Peach Ice Cream
- Vanilla Roasted Peaches with Mascarpone Cheese
- Fresh Peach and Blueberry Pie
- Peach Curd Tart with Basil Whipped Cream
And if you love peaches as much as we do, don’t miss my Peach Category, you’ll find lots of peachy recipes including the most popular on my site for Grilled Peach Salad with Arugula and Goat Cheese.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Canned Peach Pie Recipe With Crumb Topping
Ingredients
- FOR THE PIE CRUST
- 1 Flaky Butter Pie Crust
- FOR THE FILLING
- 3 15-ounce cans canned peaches well drained
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- FOR THE CRUMBLE:
- ⅓ cup packed light-brown sugar
- ⅓ cup all-purpose flour spooned and leveled
- ⅓ cup old-fashioned rolled oats
- 6 tablespoons cold unsalted butter ¾ stick, cut into small pieces
- 1 pie crust large enough for 9" pie pan
Instructions
- Make a homemade Flaky Butter Pie Crust, or use a purchased pie crust from the store.
- Preheat oven to 375 degrees.
- Lay rolled out pie crust over a 9" pie plate. Lifting the sides of the crust, gently press the crust into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking. Set aside.
- In a large bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.
- In a small bowl, combine brown sugar, flour, and oats; using your hands, or a pastry cutter, work in butter until large clumps form,
- Transfer peach filling to pie shell, then sprinkle crumble evenly over the top.
- Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, about 1 hour. Let cool on a wire rack 1 – 3 hours before serving.
Notes
- Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
- Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
- When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
Nutrition
Peach Pie With Canned Peaches …It’s What’s For Dessert
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Perfect! I think we’ll use this with fresh peaches since we’re close to the season.
Grant
Pueblo, CO
http://pueblosepticsolutions.com
Hi Grant. C’mon Colorado Peach Season. It won’t be long now.
COULD I USE QUICK COOKING OATS?
Absolutely yes!
Found a recipe for a chicken pot pie on the bag of Hudson Cream flour years and years ago would love to know if any body had this….Thank you Mary Ann
One of the best recipes ever. Thanks a lot for sharing this. My kid loves peach pie and Im sure she would be really happy when she knows that I made this for her. Thanks a lot.
This pie looks great. I am going to save this recipe for this summer when we get fresh peaches. Peaches are big here in Alabama – Chilton County is known for their peaches. They even have a festival every June. I’ve never been, but their peaches are good. **Love your red KitchenAId!**
Thanks Stephanie. I think it would be much better with fresh peaches. Even though this was good, I thought it was all a little too sweet.
Hmmm yes. Quit your job. Eat pie. This looks amazing.
And you definitely overcame a lot of difficulties to get it! That equals some gym time right?
I had an aunt who made the lightest pie crust. I didn’t take after her. Pies are not my thing. I admire anyone who can makes pies that look as delicious as this!
Wow, thanks Kristi! as always, thanks for stopping by.
Crusts scare even me! Yours looks and sounds perfect!
It really was good…lard and all.
Oh yum! I want some of that pie! Delicious.
It will definitely take care of that sweet tooth craving.
a great use of a snow day!
I’m sure by now that you miss all the snow and cold wind. 🙂
Looks wicked good, it sure beats cleaning out a closet! Heh.
We’ve had the wimpiest winter here in Boston, almost no snow. It hasn’t even gotten below freezing in weeks!
I guess we’re in for another round of snow tonight. You don’t hear me complaining.
Despite the snow, it sounds like baking a peach pie was a great (and tasty) idea.
That looks sooooo good. My wife is an awesome cake maker (www.TanettesTastyTreats.com) but not into pies. My sister-in-law is though. She makes homemade bread EVERY week too.
I believe you’ve figured out how to bake at that altitude, the pie looks delicious. Nice thing about retirement – every day’s a snow day, the bad part is you’re usually old, but I love it.
I’m already dying to make another pie…I’m telling you, I better not gain any weight over this new found skill! As always, thanks for stopping by Larry
Aren’t snow days great? We just had one last Sunday. My mom made twisties too (although her pie baking was restricted to holidays). I always thought it was the best part of the pie. That pie looks wonderful!
I most certainly like snow days! I really like our snows that are so big we’re snowed in for about 3 days! Thanks for stopping by Liz
Beautiful pictures! I just planted two peach tree’s this year. It will take a couple of years before harvest.
Snow, I am so sorry. It will probably in the high 70’s this weekend. I wish we had peach pie.
That looks fabulous and those vanilla peaches sound really great.
You did it! I’m excited that you tried the flour and it worked out well for high altitudes. I keep thinking that one of these days . . .
I love that you did a bonafide snow day! Fun post!
Next up will be some homemade pasta. I still can’t get over that ravioli you made. As always thanks for stopping by
Great post and great looking pie! I also struggle with baking in Colorado, and it’s not for sissies, that’s for sure. One thing I find helpful is to get a scale and measure everything in grams. Another help is Susan G. Purdy’s “Pie in the Sky” cookbook. The book at least gives you a place to start with different measurements for different altitudes. But you are the only one who knows your oven and how it behaves. So, the only expert baker in your kitchen is you. I am going to try your pie recipe after I look up Hudson Cream Flour and Jake & Amos’s Vanilla Peaches. It’s always and adventure! Later…..
Thanks so much for stopping by my blog and the comment. I most certainly will take a look at that cookbook. I do agree that we are all at the mercy of our ovens. I am lucky as a couple of years ago I got a new gas range with convection/electric oven. I have noticed a big difference for the better of any foods that are baked. It’s just more reliable and even.
Wow, sounds like a great range/oven for all kinds of things. I got myself a Breville “The Smart Oven” Toaster oven for Christmas last year. I was thinking I could always use an extra oven for warming, toasting, and browning things; but I never imagined I could bake in it! Like your oven, it has a convection feature, and it seems to be more solidly sealed or something than my regular oven. So things stay moister and cook more evenly. It’s big enough for a pizza, a pie, a 4 pound chicken, and a bundt cake; so even my pie crusts come out better. Plus it’s portable, easy to clean, and doesn’t heat up my kitchen. I use it a lot more now than my regular oven.
Peach pie is my favorite! I was going to wait until Neal retired to come live with you, but I’m rethinking that.
Peach cobbler is actually my favorite dessert with vanilla ice cream. Actually we were going to move in with you guys. You’ve got a swimming pool! 🙂 Thanks for stopping by Nancy, and for the comment..