Peach Pie Recipe With Canned Peach Pie Filling: Flaky Crust Over Sweet Cinnamon Layers

This peach pie delivers a flaky crust over layers of sweet, cinnamon-spiced filling with minimal effort. Using canned peach pie filling cuts prep time while maintaining that homemade taste we all crave.

The beauty of this method is its reliability. The filling stays perfectly set without the risk of a runny center, and the crust bakes to golden perfection every time. It’s a no-fuss way to achieve bakery-quality results.

What you get is a pie that looks and tastes like it took hours, with a buttery crust that shatters at the touch and a filling that’s rich with warm spices. Ideal for holidays or a simple Sunday dessert.

Serve warm with a scoop of vanilla ice cream for the full experience.

Ingredients for Peach Pie Recipe with Canned Peach Pie Filling

Pantry staples plus canned filling make this flaky, spiced dessert come together fast.

The crust is where the magic happens. King Arthur Flour is my go-to for all-purpose—consistent results every time. Use European-style butter (like Plugrá) if you want that extra flaky texture. Canned peach filling brands matter less than you’d think, but Comstock or Lucky Leaf are reliable. Just make sure it’s the pie filling, not sliced peaches in syrup (that’s a whole different texture).

Need to swap something? Shortening instead of butter works in a pinch, though the flavor won’t be as rich. Out of cinnamon? Apple pie spice at the same amount gives a similar warmth. No egg for the wash? Milk or cream will do—just won’t be as shiny. The cornstarch can be swapped for instant tapioca if that’s what you’ve got on hand.

The dough can chill 2 days in the fridge or freeze for 3 months. Baked pie keeps 3-4 days at room temp, but it’s best the day it’s made. Reheat slices in a 300°F oven for 10 minutes to crisp the crust (microwave makes it soggy).

Step-by-Step Instructions for Peach Pie With Canned Peach Pie Filling

This method delivers that perfect flaky crust with a rich, cinnamon-spiced peach filling every time.

Step 1: Prepare the Pie Crust Dough

In a large bowl, combine the 2.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, and 1 tsp Salt. I like to whisk these together first to ensure even distribution. Then, cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

Slowly add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it—you should still see some butter chunks. This is what creates that flaky texture we’re after. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Enhanced Peach Filling

While the dough chills, let’s elevate the 2 cans Canned Peach Pie Filling. In a saucepan, combine the filling with 1 tsp Ground Cinnamon, 1 tbsp Lemon Juice, 1 tsp Vanilla Extract, 2 tbsp Brown Sugar, and 1 tbsp Cornstarch. Stir well to combine all the ingredients thoroughly.

Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens and becomes glossy. You’ll notice it coating the back of your spoon. Remove from heat and let it cool completely. This extra step ensures your filling won’t be runny and has that perfect spiced flavor.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim the edges, leaving a ½-inch overhang. Spoon in the cooled peach filling, spreading it evenly.

Roll out the second disc of dough and place it over the filling. Trim to match the bottom crust’s overhang, then fold the edges under and crimp with your fingers or a fork. Cut 4-5 slits in the top crust to allow steam to escape during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. In a small bowl, beat the 1 whole Large Egg and brush it evenly over the top crust. This egg wash gives that beautiful golden shine. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes.

You’re looking for a deep golden brown crust and filling that’s bubbling through the vents. If the edges start browning too quickly, cover them with foil or a pie shield. Let the pie cool for at least 2 hours before slicing—this allows the filling to set properly.

Perfect Pairings for This Dish

Beverage Pairings

There’s nothing like a cold glass of milk to complement the sweetness of this dessert. The creaminess balances the cinnamon-spiced filling beautifully. I always serve it chilled for the best contrast.

Ice Cream Topping

A scoop of vanilla ice cream on top turns this pie into a decadent treat. The warmth of the pie slightly melts the ice cream, creating a perfect blend of textures. I prefer Ben & Jerry’s for its rich flavor. 🍦

For a lighter option, whipped cream adds a fluffy touch without overpowering the peach filling. A sprinkle of cinnamon on top ties everything together.

Coffee Accompaniment

A hot cup of coffee enhances the dessert experience, especially after a hearty meal. The bitterness of black coffee cuts through the sweetness, while a caramel latte complements the warm spices. I love the aroma of coffee with fresh pie.

Tea Pairings

For tea lovers, a chai tea latte brings out the cinnamon notes in the filling. A Earl Grey with its citrus hints offers a refreshing contrast. Both pair wonderfully with the buttery crust. 💛

Frequently Asked Questions