Easy Canned Peach Pie Recipe

Easy canned peach pie baked in the oven that takes just 15 minutes to make! How to make peach cobbler with canned peaches and a simple oat crumble on top. A delicious cheap treat your family will love. Similar to our Air Fryer Peach Hand Pies but in a larger crust.

Peach Cobbler with Canned Peaches

How to make pie with canned fruit is here y’all. I mean, use any type you want really. Just drain the juice so you can pack it into every bite and you’re set. Same goes with our Canned Peach Baked Oatmeal, brings a sweetness to the dish with little to no effort on your part, other than using a can opener.

Can you make peach pie with frozen peaches?

For sure, you just want to defrost them in this case at the start. That will make them the same texture as canned pretty much. Fresh works too just realize that they won’t soften as much as the two other options.

Once you get the hang of this you are going to want to try others too. Like when we make our Cinnamon Roll Peach Cobbler we can tweak it with blueberries if you want to some days.

Ingredients

• 1 of our 3 ingredient pie crust ideas you can use, or refrigerated
• 2.5 c canned peaches, frozen and defrosted – drained before measuring, fresh sliced
• Sugar – if using frozen or fresh, use a bit more since they aren’t sweetened at all
• 1/4 c brown sugar
• Cornstarch will make the insides thicken
• Some like a splash of vanilla extract with fruit
• Pie baking dish

How to make crumb topping for pie

• Old fashioned oats is a simple ingredient for the top
• All purpose flour makes it thicken
• Brown sugar sweetens the crumble
• 1/2 tsp cinnamon and nutmeg could be sprinkled into the mix too
• 5 tbsp salted butter cold, cubed – if using unsalted butter add a pinch of salt into the mix
• AND if you want a scoop of vanilla ice cream at the end grab some of that too

Variations

You could make this in a Graham Cracker Crust for Cheesecake too which would offer you a whole different flavor profile entirely. Switch up the fruits depending on the season. Using canned or frozen will give you more options too throughout the year. Fresh fruits will be healthier of course for lower sugar content overall.

Now if you wanted to make a smaller version of this I would recommend “baking” up a few of our hand pies like we linked to above but to feed a whole fam bam go for this one. Those are much more time consuming to make as the crust wraps around the whole thing. I like the insides more than the out.

Can you use frozen fruit instead of pie filling to make a pie?

es and no. In a can there is a sweet sauce that you won’t get with frozen peaches let’s say. You can make a simple gel to mix with them with sugar, fruit juice, corn starch and corn syrup on the stove and mix together if you wanted to make that yourself. Always defrost fruit first.

It is more like a semi-homemade peach pie filling in the middle if you use fresh sliced peaches. And an easy way to do it. You could in fact make this with a double pie crust with an egg wash on top to make it shiny but like I said, the middle is really where it’s at, or our Shortbread Pie Crust. 😉

How to Bake Peach Cobbler in Pie Crust

• Remove refrigerated store bought pie crust to soften a bit
  • if using frozen peaches take those out of the freezer and let thaw.
  • using canned fruit pour into a colander to drain liquid.
  • fresh needs pits to be removed and sliced.
• Roll out pie crust out flat and
• Press into pie plate.
• In a bowl, add your peaches and gently fold together with cornstarch.
• Add sugar, brown sugar and cinnamon. Combine ingredients.
• Pour peach mixture into crust.
• In a separate bowl, combine the ingredients to make your crumble topping.
• Spread the mixture over the top of your peaches. Cover the pan with aluminum foil, place the pan on a large baking sheet (for any spillage)
• Bake at 375 degrees F for 30 minutes. 
• Remove the foil and bake for an additional 20 minutes, or until the crust is golden brown and the cobbler is bubbling.
• Carefully remove from the oven and let sit for 5-10 minutes to solidify a bit, then serve with vanilla ice cream.

Crockpot Peach Cobbler with Cake Mix is another tweak to this idea using a box of mix with all your ingredients together in one pouch. No need for a crust in this case but will have more calories since it is a cake like consistency vs. a pie.

How to store leftovers

If you don’t finish it all you want to allow it to cool. Wrap tightly with foil and refrigerate. How to reheat leftover pie is simple but you do want to give it a bit more moisture before heating. You can do this by brushing the top with a bit of melted butter or a small scoop of ice cream. Heat for 30 seconds in microwave or until warmed to your liking.

How do you store frozen pie after baking?

Once the pie is cooled, wrap it tightly in several layers of plastic wrap or aluminum foil. Make sure to cover the entire pie, including the edges of the crust, to prevent freezer burn and keep it fresh. For added protection, you can place in a large resealable plastic freezer bag or an airtight container. This provides an extra layer of insulation against freezer burn and helps maintain the flavor and texture.

1. Don’t forget to label with the date it was baked and the type. This makes it easier to identify in the freezer and ensures you know when it should be consumed for optimal taste and quality.
2. Place the wrapped and labeled pie in the freezer, making sure it’s placed on a flat surface where it won’t get squished or damaged. Allow sufficient space around it to ensure proper airflow in the freezer.

When you’re ready to enjoy the pie, simply remove it from the freezer and let it thaw in the refrigerator overnight before slicing and reheating as we talked about earlier.