Canned Peach Pie

Canned fruit makes everything so easy to make. You can switch it up with pears, peaches, apricots and more this way too if you wanted to. I have even defrosted frozen peaches to make this and it worked like a charm.

This simple baking hack is the best. You just drain the juice and coat it with a bit of sugar + cornstarch to make that ooey gooey center of the pie and bake. I have made this beside our Peach Baked Oatmeal so I have breakfast and dessert for that day done at the same time. I know, genius right??!! 😉

Once you get the hang of this you are going to want to buy cans of fruit to make all sorts of other things too. I mean for potlucks you want a few choices so making this with our peach cobbler with cake mix is always a great duo.

Ingredient Notes

You will want a few cups of canned peaches to make this. Store or name brand works all the same so buy whatever is on sale. You literally could use other types too like pears or even fruit cocktail for a fun twist.

Can you use frozen peaches?

Yes, if using frozen fruit 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.

White granulated Sugar will be needed if using frozen or fresh, use a bit more since they aren’t sweetened at all, and/or use some brown sugar. Some have mentioned that Splenda has a great sugar free alternative that works well.

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.

And lastly you do want a bit of cornstarch. The reason for this is to thicken the insides. You know how you want that ooey gooey texture inside? You have to use something like this or arrowroot flour which is a gluten free option to get it like that.

Can you use a graham cracker crust?

Yes you could, 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.

How to Make the Crumb Topping

You are going to want to start with some Old fashioned oats, a simple ingredient for the top to add texture, nutrition, and flavor. All purpose flour makes it thickened and crumbly.

Brown sugar sweetens the crumble with a pinch of cinnamon and nutmeg sprinkled into the mix too. Then you want some salted butter cold, cubed – if using unsalted butter add a pinch of salt into the mix

How Long to Bake Peach Pie with Canned Peaches

I like 30 minutes covered to get the insides thick and ooey gooey with another 20 minutes without the foil in order to make the crumble topping golden brown so it takes almost an hour but I am telling you that you can totally fool your guests into thinking this is homemade!!

Can you make this into hand pies?

Yes, you could use our shortbread pie crust cut into circles and fill the middle with a poke from a fork on the top to vent. Those are much more time consuming to make as the crust wraps around the whole thing. I like the insides more than the out. You would bake those at 375F for about 20 minutes or until the crust is browned and crumbly.

How do you know when it is done?

Remember that really everything inside is already cooked and tender, you just want to warm it all together and brown the top. Now you do want to cook the crust which only takes maybe 10 minutes if you chose to par bake it initially. What you are looking for is a golden brown color on the top, the crust cooked thru and you are set!

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. Cover the pan with aluminum foil, place the pan on a large baking sheet (for any spillage) Then you are going to want to let sit to solidify before serving 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.