Are you in despair each year when peach season comes to a close? We have the perfect solution. Learn How To Make Peach Pie Using Canned Peaches and this gorgeous, brown sugar peach crumb pie will grace your table anytime of year!
Pre-baking the bottom pie crust is an important step for creating the perfect peach pie. Canned peaches are already tender, so they don't need much time to heat through in the pie. And the brown sugar crumb topping is also a quick bake. So ensuring your crust is golden brown (no soggy crust here!) will ensure the perfect pie.
Ingredients for recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Pie crust: choose your favorite store-bought brand, or whip up a homemade crust. Gluten-free crust is another good option, if you need it!
Canned peaches: I prefer using halved peaches, then cutting them into chunks instead of slices to retain a bit of firm texture and bit. But use what you have!
Spices: cinnamon and ginger are my go-to spices, but substitute cardamom, nutmeg, allspice or pumpkin pie spice.
Full ingredient list and measurements included in the printable recipe card below.
Step-by-step instructions:
1. Bake pie crust
Preheat oven to 400℉.
Press your prepared pie crust 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 use a regular shallow pan, you may have leftover peach filling.
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 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.
2. Prepare filling
Drain each can of peaches (reserving the fruit juice or syrup for flavoring drinks) and lay fruit down 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.
3. Prep brown sugar crumb topping
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.
4. Build pie in skillet
When the pie crust is finished pre-baking, lower the heat to 375℉. Add the peach filling into the crust. Sprinkle the brown sugar crumb topping evenly over the peach filling.
5. Bake pie
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.
6. Serve with ice cream
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.
Looking for more fruity recipe favorites?
FAQ's and Serving Suggestions:
This homemade peach pie recipe takes several short cuts, using store-bought pie crust and canned peaches. But the finished product creates an amazing fruit pie, even when you're still months away from prime peach season.
In addition to the crazy delicious brown sugar pecan crumb topping, one of the best ways to add personality to this pie recipe is in the spice mixture. I have recommended cinnamon and ground ginger - peaches and ginger are old friends and adore hanging out together.
Other great options include fresh ground nutmeg, and my personal favorite, fresh ground cardamom. In a pinch, pumpkin pie spice could also create magic in your pie plate. For more flavor variations, you can substitute almond extract for vanilla, but I would recommend reducing the amount to ½ teaspoon, as almond extract is quite intense.
Finally, serve this amazing and easy recipe for peach pie with a scoop of vanilla ice cream or homemade vanilla whipped cream.
Yes and godspeed. It will be delicious. Just follow the pre-baking directions for the recipe you're using, and all will be well.
Absolutely. Fresh peach pie filling would be delicious in this recipe. I would reduce the pre-baking time to 10 minutes total, and increase the pie baking time 30 minutes with fresh peaches to be sure they break down enough before the streusel topping is finished baking.
Yes, but why? I kid! If you're looking for a double crust pie, that's absolutely an option. Skip the pre-baking, so your bottom crust won't be quite so perfectly crisp, and be sure to cut vents into the top of the pie and brush with an egg wash. Then bake the full pie until the top of the pie crust is golden brown - about 55-60 minutes. Same bake time if you do a fancy lattice crust for your pie topper over the homemade peach pie filling.
To store, keep the pie in the refrigerator for up to 3 days.
Brown Sugar Peach Crumb Pie {with Canned Peaches}
- Total Time: 50 minutes
- Yield: 6-8
Ingredients
1 prepared pie crust
5-6 cups canned peaches, (about 3 15-ounce cans)
⅓ cup all purpose flour
2 tablespoons fresh lemon juice
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
For the brown sugar crumb topping:
⅔ cup all purpose flour
⅔ cup pecans, chopped
6 tablespoons butter, melted
½ cup dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Instructions
- 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. 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℉ 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 peaches (reserving the fruit juice or syrup for flavoring drinks) and lay on paper towels, pressing gently to remove as much excess moisture as possible. Cut the peaches into about 1-inch chunks. If you have peach halves, cut each half into quarters, then each slice into half. If your canned peaches came already sliced, just cut the slices in half. Transfer peach chunks to a large mixing bowl along with ⅓ cup flour, 2 tablespoons brown sugar and 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 ice cream.
Notes
You can use homemade pie crust for this canned peach pie recipe.
Substitute cardamom, nutmeg or pumpkin pie spice for cinnamon and ginger, if desired.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Bake
- Cuisine: American
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