This homemade peach pie combines the sweet, juicy flavor of canned peaches with warm spices and a flaky, buttery crust for a dessert that’s both comforting and impressive. With its perfect balance of sweetness and spice, this classic American dessert brings the essence of summer to your table any time of year, making it an ideal treat for family gatherings or special occasions.

Why You’ll Love This Recipe

• Simple ingredients that are easily accessible year-round, no need to wait for peach season!
• Perfectly balanced sweetness with warm spices creates a comforting flavor profile
• Quick preparation time makes this an achievable dessert even on busy days
• Versatile recipe that can be customized to your personal taste preferences
• Makes a showstopping dessert that looks like you spent hours in the kitchen

Ingredients

• Pie Crust: Use store-bought packages for convenience or make your own from scratch if you prefer. The flaky texture complements the soft peach filling perfectly.
• Canned Peaches: Pre-sliced canned peaches work wonderfully here, bringing consistent sweetness and texture. Fresh peaches can be substituted when in season.
• White Sugar: Provides the primary sweetness for the filling. Can be adjusted slightly to taste depending on how sweet your peaches are.
• Brown Sugar: Adds depth with its molasses notes that complement the peaches beautifully. Light or dark brown sugar both work well.
• Vanilla Extract: Pure vanilla extract brings warmth and depth to the filling. For a twist, try bourbon vanilla extract.
• Ground Cinnamon: The quintessential pie spice that pairs perfectly with peaches. Use high-quality cinnamon for the best flavor.
• Nutmeg: Adds a warm, nutty aroma that enhances the peach flavor. Freshly grated nutmeg delivers the most vibrant flavor.
• Butter: Creates richness and helps bind the filling together. Use unsalted butter to control the salt level in your pie.
• Lemon Juice: Optional but highly recommended to brighten the flavors and balance the sweetness with a touch of acidity.

Variations

Southern-Style Peach Pie

Transform this recipe into a Southern classic by adding 2 tablespoons of bourbon to the filling mixture. The bourbon adds complexity and a subtle oakiness that pairs wonderfully with the peaches. Consider adding a sprinkle of coarse sugar on top of the crust before baking for extra crunch and visual appeal.

Peach Crumble Pie

For a delightful textural contrast, replace the top crust with a crumble topping. Combine flour, butter, brown sugar, and a pinch of salt until crumbly, then sprinkle generously over the peach filling before baking. This creates a delicious combination of soft peaches and crispy, buttery topping.

Peach-Berry Fusion

Elevate this pie by adding berries to the filling. Replace one can of peaches with 1-2 cups of fresh or frozen berries such as blueberries, blackberries, or raspberries. The berries add tartness and beautiful color contrast to complement the sweetness of the peaches.

How to Make the Recipe

Step 1: Prepare the Crust

Unroll one pie crust and carefully place it in your pie dish, gently pressing it against the bottom and sides. Trim any excess hanging over the edges, but leave a small overhang for sealing later. Preheat your oven according to the package directions, typically around 375°F (190°C).

Step 2: Create the Filling

Thoroughly drain the canned peaches and transfer them to a large mixing bowl. Add both the white and brown sugars, vanilla extract, ground cinnamon, and nutmeg. If using lemon juice, add it now. With a gentle touch, fold the ingredients together until the peaches are evenly coated with the sugar-spice mixture. Allow this mixture to rest for about 15 minutes, giving the flavors time to meld and allowing the sugar to slightly dissolve.

Step 3: Assemble and Bake

Pour the peach filling into your prepared crust, spreading it evenly. Drizzle the melted butter evenly across the top of the filling. Unroll the second pie crust and position it over the filling. Trim any excess, then fold the edges of the bottom crust over the top crust and crimp decoratively to seal. Cut several small slits in the top crust to allow steam to escape. Bake according to your pie crust package directions, typically 40-45 minutes, until the crust is golden brown and the filling is bubbling through the slits.

Tips for Making the Recipe

• Let your pie cool for at least 2-3 hours before cutting to allow the filling to set properly
• For an extra golden crust, brush the top with an egg wash (1 beaten egg mixed with 1 tablespoon of water) before baking
• Place a baking sheet under your pie while baking to catch any potential overflow and keep your oven clean
• If the crust edges start browning too quickly, cover them with aluminum foil or a pie shield
• For added visual appeal, sprinkle a little cinnamon-sugar mixture on top of the crust before baking
• Drain the canned peaches very thoroughly to prevent a soggy bottom crust

How to Serve

This peach pie is delicious served both warm and at room temperature. For the ultimate indulgence, serve each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar just before serving adds an elegant touch. For a special occasion, consider adding a small mint sprig or a few fresh berries alongside each serving for a pop of color. This pie pairs wonderfully with coffee, tea, or even a small glass of dessert wine for an adult gathering.

Make Ahead

This peach pie is perfect for making ahead of time. You can prepare the entire pie up to a day in advance, cover it tightly with plastic wrap, and refrigerate until ready to bake. Alternatively, bake the pie completely, allow it to cool fully, then cover and refrigerate for up to 3-4 days. To serve a refrigerated baked pie, either bring to room temperature or warm individual slices in the microwave for 20-30 seconds. The unbaked pie crust can also be prepared and frozen for up to 3 months – simply add about 10-15 minutes to the baking time when cooking from frozen.

FAQs

Can I use fresh peaches instead of canned?

Absolutely! When peaches are in season, you can substitute about 6-7 fresh peaches. Peel, pit, and slice them, then follow the recipe as written. You may need to adjust the sugar slightly depending on how sweet your fresh peaches are.

Why is my pie filling runny?

The most common reason for runny filling is not draining the canned peaches thoroughly enough. Make sure to drain them completely and even pat them dry with paper towels if necessary. Also, ensure the pie cools completely (at least 3 hours) before cutting to allow the filling to set properly.

Can I make this pie gluten-free?

Yes! Simply substitute your favorite gluten-free pie crust. The filling ingredients are naturally gluten-free, so no other modifications are needed.

How can I prevent a soggy bottom crust?

For a crispier bottom crust, try blind baking the bottom crust for about 10 minutes before adding the filling. Another trick is to sprinkle a thin layer of ground nuts or cookie crumbs on the bottom crust before adding the filling – this creates a barrier that helps prevent sogginess.

Conclusion

This Delicious Peach Pie recipe offers the perfect balance of sweet, juicy peaches and warm spices encased in a flaky, buttery crust. Whether you’re serving it at a family gathering, holiday celebration, or simply treating yourself to a special dessert, this pie is sure to impress. The combination of simple ingredients creates a dessert that tastes complex and homemade, even when using convenient canned peaches. Give this recipe a try and discover your new go-to pie that’s perfect for any occasion, any time of year!

Print