Easy Brown Sugar Peach Crumb Pie (using canned peaches!)

Are you in despair each year when peach season comes to another close? Do you dream of moving to the southern hemisphere where the seasons are flipped, just so you can make a lovely peach pie for the holidays? Chin up, team! We have the perfect solution. Easy Brown Sugar Peach Crumb Pie using canned peaches has righted the universe for peach lovers everywhere!

While I was born in the suburbs of Chicago, I spent most of my formative years in the south. We lived in the southeast corner of Tennessee most of that time, but for a 3-year stretch, we hopped across the border (10 minutes away) and lived in Georgia.

At the age of 10, I had two associations with Georgia. Ray Charles...and peach pie.

Clearly, I had a lot to learn. And yet, those early ties to the state have stuck with me all these years later as powerful points of nostalgia from my childhood.

So when I found out that thousands of people a year were asking google how to make the perfect peach pie using canned peaches...well, I knew my moment to serve had arrived.

Fruit pies can be glorious creation, but they can also create some heartache. First and foremost, with a soggy bottom crust. Using canned peaches potentially multiplies the problem, because canned peaches are already nearly perfectly tender before baking, so adding them to a raw crust that needs an hour to bake nearly guarantees a mess of peach jam is created before the crust is baked.

We've removed that landmine by topping the pie with a crunchy, nutty crumb topping. This allows us to pre-bake the bottom crust until it's almost fully cooked through before adding the sweetened and spiced peaches and the crumb topping. The full pie only requires about 20 minutes in the oven, fully crisping the bottom crust, cooking the peaches until just bubbly and turning that crumb topping the perfect golden brown.

So let's fulfill all your peach-loving dreams and make this luscious pie any day of the year!

Ingredients for how to make peach pie using canned peaches:

• prepared pie crust
• canned peaches
• all purpose flour
• fresh lemon juice
• dark brown sugar
• vanilla extract
• cinnamon 
• pecans
• butter
• ground ginger

(full ingredient list and instructions included in the printable recipe card below)

Step-by-step pictures and instructions on how to make peach pie using canned peaches.

To begin, blind bake your store-bought pie crust according to package directions, or until almost fully cooked (about 20-25 minutes). I use a rolled crust, so I unroll the dough into a 10-inch cast iron skillet, although a glass or metal deep-dish pie pan would also work. (Standard size will be a 9 or 10-inch pie pan.) If you only have a regular, more shallow pan, you may have leftover peach filling. Gently press the crust up the sides of the pan.

Prick the bottom of the crust with the tines of a fork. Add a sheet of parchment paper and fill with pie weights or beans. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and carefully remove the parchment and pie weights. Return the pie to the oven and bake another 10-15 minutes.

While the crust is blind-baking, prepare the filling ingredients. Drain each can of peaches (reserving the fruit juice or syrup for flavoring drinks) and lay on paper towels, pressing gently with another paper towel to remove as much excess juice as possible. Cut the peaches into about 1-inch chunks. If you have peach halves, cut each half into quarters, then cut each of your peach slices into half. If your canned peaches came already sliced, just cut the slices in half.

Transfer peach chunks to a large bowl along with ⅓ cup flour, 2 tablespoons brown sugar, lemon juice, 1 teaspoon vanilla extract and ¼ teaspoon ground cinnamon. Stir gently to combine. Set aside

Next, prepare the brown sugar and pecan crumb topping ingredients. Combine ⅔ cup all purpose flour, ⅔ cup chopped pecans, 6 tablespoons melted butter, ½ cup dark brown sugar, 1 teaspoon of ground cinnamon and ½ teaspoon of ground ginger in a small mixing bowl.

Combine thoroughly until the flour and sugar are fully incorporated. Set aside.

When the pie crust is finished pre-baking, lower the heat to 375 Fahrenheit. Add the peach filling into the pre-baked crust.

Sprinkle the brown sugar crumb topping evenly over the peach filling.

Return the pie to the oven and bake for 20-25 minutes, until the streusel is golden brown and the filling bubbling. If the edges of the pie crust begin to brown, cover with a pie shield of aluminum foil to prevent it from burning before the rest of the pie is cooked through.

Remove from the oven and let the pie cool on a rack to fully set. Slice and serve with a scoop of vanilla ice cream. 

FAQ's and Serving Suggestions for this Easy Peach Pie Recipe:

To store, keep the pie in the refrigerator for up to 3 days.

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Try some of our other delicious desserts:

• Strawberry Almond Cake
• Sugar Free Birthday Cake

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