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A slice of peach pie and a fork with the whole pie in the background.
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5 from 2 votes

Grandma's Old-Fashioned Peach Pie with Canned Peaches

There’s nothing quite like a slice of peach pie that tastes just like Grandma used to make for the town fair. This easy recipe uses canned peaches, a hint of cinnamon, sugar, and just the right amount of cornstarch to thicken it to perfection. Baked until the crust is golden and topped with a sprinkle of coarse sugar for a little sparkle and crunch, this pie turns out beautifully every single time, no matter the season.
Prep Time15 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Canned Peaches, Easy Pie Recipe, Fruit Pie, Peaches
Servings: 8 slices
Calories: 189kcal
Author: Alisa Infanti

Equipment

  • 1 9" Pie plate

Ingredients

  • 45 oz sliced canned peaches (3 small cans)
  • ¾ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ⅓ cup cornstarch
  • 1 tbsp unsalted butter
  • 1 egg
  • 1 tbsp water
  • 1 tbsp coarse sugar (optional)
  • 2 9" Pie shells

Instructions

  • Preheat your oven to 350°F. Lower a baking rack to the bottom 1/3 of the oven.
  • Use a strainer to strain the juice from canned peaches.
  • Add the peaches to a large bowl and add the granulated sugar, vanilla, lemon juice and cinnamon. Mix well to combine.
  • Use a sifter to gradually sift a little cornstarch at a time over the top of the pie and mix. Repeat until all of the cornstarch is mixed into the peach pie filling.
  • Add a pie crust to the bottom of the 9" pie dish and pour the peach pie filling into it.
  • Cut the butter up into small pieces and dot the top of the peach pie filling with the pieces of butter evenly.
  • Cover the pie with the remaining pie crust and seal the edges with a fork or flute. If using a solid pie crust and not a weave make sure to cut slits in the top of the crust to allow the steam for vent out.
  • Add the egg and water to a small bowl and whisk. Use a basting brush to brush the egg wash over the top of the pie then sprinkle with the coarse sugar.
  • Baked for 55-65 minutes. The pie is done when the bottom and top are both golden brown and the filling is bubbling. When done let the pie cool for about an hour. Serve warm or cold.

Notes

Store leftover pie on the counter for up to 3 days covered tightly with plastic wrap.

Nutrition

Serving: 1slice | Calories: 189kcal | Carbohydrates: 42g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 31mg | Potassium: 207mg | Fiber: 3g | Sugar: 34g | Vitamin A: 594IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg