11 Pantry Peach Pie Recipes from Canned Peaches

You love peach pie but don't have fresh fruit? No problem! Canned peaches from your pantry make the juiciest pies anytime. These 11 recipes are simple, using everyday staples like flour, sugar, and spices.

Each one delivers that sweet-tart peach flavor with flaky crusts and fun twists. You'll bake bakery-worthy pies in under an hour of hands-on time.

Perfect for beginners or busy days—grab your cans and get started!

11 Pantry Peach Pie Recipes from Canned Peaches

Craving peaches? Dive into these easy recipes that transform humble canned peaches into showstopping pies. You'll find classics, twists, and dietary-friendly options ready for your oven.

1. Classic Canned Peach Pie

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This timeless pie bursts with sweet canned peach flavor in a buttery, flaky crust. Tender fruit chunks in a spiced syrup create a juicy filling that's not too sweet, perfect for summer vibes any time.

Ingredients

• 2 (15-oz) cans peaches in juice, drained (reserve 1/2 cup juice)
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 2 refrigerated pie crusts
• 2 tbsp butter, cubed
• 1 egg, beaten (for wash)

Step-by-Step Instructions

1. Preheat Oven: Set your oven to 400°F. Place a baking sheet on the middle rack to catch drips.

2. Mix Filling: In a bowl, toss drained peaches with sugar, cornstarch, cinnamon, lemon juice, and reserved juice until thickened.

3. Prep Bottom Crust: Unroll one pie crust into a 9-inch pie dish. Press gently into edges.

4. Add Filling: Spoon peach mixture into crust. Dot with butter cubes.

5. Top Crust: Place second crust over filling. Crimp edges together. Cut slits for steam. Brush with egg wash.

6. Bake: Bake 40-45 minutes until golden. Cool 2 hours before slicing.

2. Peach Crumb Pie

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Crispy, buttery crumb topping crowns tender peaches for a delightful crunch contrasting soft, syrupy fruit. Less fuss than double crust, with nutty notes that make it irresistible warm with ice cream.

Ingredients

• 2 (15-oz) cans peaches, drained
• 1/2 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1 refrigerated pie crust
• 3/4 cup flour (for crumb)
• 1/2 cup oats
• 1/2 cup brown sugar (for crumb)
• 1/2 cup butter, softened
• 1/4 cup chopped pecans

Step-by-Step Instructions

1. Preheat Oven: Heat oven to 375°F. Fit pie crust into 9-inch dish; flute edges.

2. Prepare Filling: Mix drained peaches, brown sugar, flour, and cinnamon. Pour into crust.

3. Make Crumb Topping: Combine flour, oats, brown sugar, butter, and pecans until crumbly.

4. Top Pie: Sprinkle crumbs evenly over filling.

5. Bake: Bake 45-50 minutes until topping is golden and filling bubbles. Cool 1 hour.

3. Lattice Peach Pie

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Beautiful woven lattice lets peachy aroma escape while showcasing the fruit below. Flaky strips over spiced filling create an elegant, Instagram-ready pie that's surprisingly simple to assemble.

Ingredients

• 2 (15-oz) cans peaches, drained (1/2 cup juice reserved)
• 3/4 cup sugar
• 3 tbsp cornstarch
• 1/2 tsp nutmeg
• 2 refrigerated pie crusts
• 1 tbsp butter, melted
• 1 egg, beaten
• 2 tbsp coarse sugar

Step-by-Step Instructions

1. Preheat Oven: Preheat to 425°F for 10 minutes, then reduce to 375°F.

2. Cook Filling: Simmer reserved juice, sugar, cornstarch, and nutmeg 2 minutes until thick. Stir in peaches.

3. Bottom Crust: Line 9-inch pie dish with one crust.

4. Fill and Lattice: Add filling. Cut second crust into 1/2-inch strips; weave over top.

5. Finish: Brush with butter and egg; sprinkle sugar. Bake 40-45 minutes until lattice is crisp.

4. Easy Dump Peach Pie

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No rolling crusts—just dump and bake for a cozy, cobbler-meets-pie treat. Juicy peaches bubble under a tender biscuit topping, ready in minutes for effortless dessert bliss.

Ingredients

• 2 (15-oz) cans peaches, undrained
• 1 cup sugar
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1/2 cup butter, melted

Step-by-Step Instructions

1. Preheat Oven: Set to 350°F. Pour melted butter into 9-inch skillet or dish.

2. Mix Wet Base: Whisk milk, sugar, flour, baking powder, and salt until smooth.

3. Dump Peaches: Pour undrained peaches over butter.

4. Add Batter: Gently pour batter over peaches; don't stir.

5. Bake: Bake 45-50 minutes until top is golden and set. Cool slightly.

5. Spiced Cinnamon Peach Pie

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Warm cinnamon and nutmeg elevate canned peaches into a cozy spiced delight. The aromatic filling pairs with crisp crust for fall flavors you can enjoy year-round.

Ingredients

• 2 (15-oz) cans peaches, drained
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp lemon juice
• 2 refrigerated pie crusts
• 2 tbsp butter

Step-by-Step Instructions

1. Preheat Oven: Heat to 400°F. Line pie dish with one crust.

2. Spice Filling: Toss peaches with sugar, cornstarch, spices, and lemon juice.

3. Assemble: Fill crust; dot with butter. Top with second crust, vent.

4. Crimp and Bake: Seal edges. Bake 20 minutes, then 350°F for 30 minutes.

6. Peach Cream Pie

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Silky vanilla cream envelops tender peaches in a no-bake graham crust. Chilled and dreamy, it's a lighter pie with rich texture that melts in your mouth.

Ingredients

• 2 (15-oz) cans peaches, drained and chopped
• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 1 (8-oz) cream cheese, softened
• 1 (3-oz) vanilla pudding mix
• 1 1/2 cups milk
• 1 cup whipped topping

Step-by-Step Instructions

1. Prep Crust: Mix crumbs and butter; press into 9-inch pie dish. Chill 30 minutes.

2. Beat Cream Filling: Whip cream cheese, pudding mix, and milk until smooth.

3. Fold in Topping: Gently fold in whipped topping and chopped peaches.

4. Fill and Chill: Spoon into crust. Refrigerate 4 hours until firm.

7. Southern Peach Pecan Pie

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Toasted pecans add crunch to gooey peach filling, Southern-style. Sweet syrup binds it all in a rich, nutty pie that's a crowd-pleasing twist on tradition.

Ingredients

• 2 (15-oz) cans peaches, drained
• 1 cup pecan halves
• 3/4 cup corn syrup
• 1/2 cup brown sugar
• 3 eggs
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1 refrigerated pie crust

Step-by-Step Instructions

1. Preheat Oven: Bake at 350°F. Place crust in 9-inch dish.

2. Mix Filling: Whisk eggs, syrup, sugar, butter, and vanilla. Stir in peaches and pecans.

3. Pour and Shield: Fill crust; cover edges with foil.

4. Bake: 50-55 minutes until center sets. Cool completely.

8. Gluten-Free Peach Pie

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Almond flour crust delivers flaky goodness without gluten. Juicy peaches shine in a simple filling, making this pie inclusive and delicious for everyone at the table.

Ingredients

• 2 (15-oz) cans peaches, drained
• 1 1/2 cups almond flour
• 1/4 cup gluten-free flour blend
• 1/2 cup butter, cold
• 1/4 cup sugar
• 1 egg
• 1/2 cup sugar (filling)
• 2 tbsp cornstarch
• 1 tsp cinnamon

Step-by-Step Instructions

1. Preheat Oven: 375°F. Mix flours, sugar, butter into dough; press half into dish.

2. Filling: Toss peaches, sugar, cornstarch, cinnamon.

3. Top Crust: Roll remaining dough; cut strips for lattice.

4. Assemble and Bake: Fill, lattice top. Bake 40-45 minutes until crisp.

9. Vegan Peach Pie

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Dairy-free crust and coconut oil make this pie fully vegan. Tender peaches in spiced filling offer the same comfort without compromise—pure plant-powered perfection.

Ingredients

• 2 (15-oz) cans peaches, drained
• 2 cups flour
• 1/2 cup coconut oil, solid
• 1/4 cup sugar
• 1/2 tsp salt
• 6 tbsp cold water
• 1/2 cup sugar (filling)
• 3 tbsp cornstarch
• 1 tsp cinnamon

Step-by-Step Instructions

1. Preheat Oven: 400°F. Cut coconut oil into flour, sugar, salt; add water for dough.

2. Divide Dough: Press half into 9-inch dish.

3. Filling: Mix peaches, sugar, cornstarch, cinnamon.

4. Top and Bake: Cover with other half dough, vent. Bake 40 minutes.

10. Peach Pie Bars

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Portable pie in bar form with buttery shortbread base and crumb top. Chewy peach filling makes these easy to grab—ideal for picnics or potlucks.

Ingredients

• 2 (15-oz) cans peaches, drained and chopped
• 2 cups flour (divided)
• 1 cup butter, softened
• 1 cup sugar (divided)
• 1 tsp baking powder
• 1 egg
• 1/2 tsp cinnamon
• 2 tbsp cornstarch

Step-by-Step Instructions

1. Preheat Oven: 350°F. Line 9×13 pan with foil.

2. Crust Base: Mix 1 1/2 cups flour, 1/2 cup sugar, butter; press into pan. Bake 15 minutes.

3. Filling: Toss peaches, 1/2 cup sugar, cornstarch, cinnamon. Spread over crust.

4. Top and Bake: Crumble remaining flour, sugar, baking powder, egg over top. Bake 35-40 minutes.

11. Mini Peach Pies

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Bite-sized pies in muffin tins mean fun portions for all. Flaky crusts cradle spiced peach filling—bake a batch for parties or personal treats.

Ingredients

• 1 (15-oz) can peaches, drained and chopped
• 1 refrigerated pie crust
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• 1 tbsp butter, cut small

Step-by-Step Instructions

1. Preheat Oven: 375°F. Grease 12-cup muffin tin.

2. Prep Dough: Cut pie crust into 12 squares; press into muffin cups.

3. Filling: Mix peaches, sugar, cornstarch, cinnamon.

4. Fill and Top: Spoon filling into cups; dot butter. Fold edges.

5. Bake: 20-25 minutes until golden. Cool in tin 10 minutes.

FINAL THOUGHTS

These pantry peach pies prove you don't need fresh fruit for pie perfection. Pick your favorite twist and bake one today—your kitchen will smell amazing.

Share with friends or keep them all for yourself. You've got this!

Sweet successes await with every slice. Happy baking!