Canned Peach Pie

Our easy canned peach pie takes just 15 minutes to bake in the oven! With an oat crumble on the top, this is a delicious treat that is cheap and always a hit at potlucks during the summertime. Your friends won’t believe this isn’t homemade!

Pie with canned fruit makes everything just so easy to make. You can switch it up with pears, peaches, apricots and more this way. Drain and use or defrost frozen fruit to make this same treat quickly, baked in a refrigerated pie crust.

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 Peach Baked Oatmeal, brings a sweetness to the dish with little to no effort on your part, other than using a can opener.

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.

Ingredient Notes

• You can use a frozen or refrigerated pie crust for the quickest method, however our Bisquick pie crust is a lot cheaper and only takes about 10 minutes to create so it’s worth it.
• You will want a few cups of canned peaches, drained before measuring or else it will be too wet in the center. You can keep the juices to the side and whisk a bit with some powdered sugar when done to create a simple glaze though!
• 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

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. The easiest way to do this is to pour the amount needed in a colander in the sink and let it sit for about 1 hour and then you are ready to continue with directions below. We have done this to make Peach Cobbler using Cake Mix in the past.

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

Variations

You could make this in a Graham Cracker Crust 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.

Tips for Success

• Before you create the filling, make or remove pie crust that is refrigerated store bought to soften a bit.
• Drain fruit in a colander, you are going to just use the slices itself. If you plan on using the liquid later to make a glaze you can pour into a funnel with a cup underneath.
• Roll out pie crust gently to flatten and press crust into pie plate.
• Fold peaches together with cornstarch to coat the outsides to create a bit of a coating to them which will also make the “sauce” inside thicker and gooey.
• Add sugar, brown sugar and cinnamon. Combine ingredients.
• Pour peach mixture into crust, spread out evenly so it bakes at an even rate all the way across the pan.
• 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, remove the foil and bake again until the crust is golden brown.
• Then you are going to want to let sit to solidify before serving with vanilla ice cream.

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 use our Shortbread Pie Crust for added sweetness. 😉

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.

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