Peaches and Cream Pie Recipe with Canned Peaches: Flaky Crust With Sweet Peach Filling

Helping Nana Mae in her Peachtree Street diner taught me the value of flaky crusts and perfectly balanced fillings. This pie delivers both, using canned peaches to capture that Southern sweetness year-round.

I’ve tested this recipe across different ovens to ensure it works every time. The crust stays tender and layered, while the filling sets just right—creamy without being runny, sweet without being cloying.

The secret lies in a few precise steps: chilled butter for the crust, cornstarch for thickening, and a touch of lemon juice to brighten the peaches. It’s a foolproof method for a classic dessert.

Serve it warm with a scoop of vanilla ice cream, or enjoy it at room temperature. Either way, it’s a taste of home in every bite.

Ingredients for Peaches and Cream Pie Recipe with Canned Peaches

These ingredients create a flaky, sweet pie with canned peaches for year-round enjoyment.

The butter must be ice-cold for that signature flaky crust—Land O’Lakes or Plugrá are reliable brands. Use King Arthur flour if you want professional-grade results (the protein content is consistent). For the peaches, Del Monte or Luck Leaf canned slices hold their shape best. Don’t skip draining them thoroughly, or your filling will be watery.

No fresh peaches? That’s the point—canned works perfectly. Out of cornstarch? Instant tapioca at half the amount thickens just as well. The heavy cream can be half-and-half in a pinch (just less rich). For a dairy-free version, coconut cream works but adds a slight flavor. Always use pure vanilla, not imitation.

The crust dough keeps in the fridge for 2 days or freezes for 3 months. Baked pie stays fresh at room temperature for 2 days (longer if refrigerated). The filling actually tastes better the next day once it fully sets.

Step-by-Step Instructions for Peaches and Cream Pie with Canned Peaches

This method ensures a flaky crust and perfectly set filling with minimal effort.

Step 1: Prepare the All-Butter Crust

In a large bowl, combine the 2.5 cups All-Purpose Flour, 1 tsp Salt, and 0.25 cup Granulated Sugar. Cut in the 1 cup Unsalted Butter (chilled and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

Add the 0.25 cup Ice Water 1 tablespoon at a time, mixing just until the dough comes together. Divide into two equal portions, flatten into discs, and refrigerate for 1 hour. This chilling step prevents shrinking and ensures a flaky texture.

Step 2: Make the Peach Filling

In a saucepan, combine the 4 cups Canned Peach Slices (drained, with 1/2 cup reserved syrup), 0.25 cup Cornstarch, 0.5 cup Granulated Sugar, 1 tbsp Lemon Juice, 1 tsp Vanilla Extract, and 0.5 tsp Ground Cinnamon. Cook over medium heat for 8-10 minutes, stirring constantly.

The filling is ready when it thickens to the consistency of pudding and turns glossy and translucent. Remove from heat and stir in the 0.5 cup Heavy Cream. Let cool completely before assembling to prevent a soggy crust.

Step 3: Assemble the Pie

On a lightly floured surface, roll one dough disc into a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a 1/2-inch overhang. Pour the cooled filling into the crust, spreading it evenly.

Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal, then cut 4-5 slits in the top crust to allow steam to escape. Brush the top with a beaten Large Egg for a golden finish. Refrigerate for 20 minutes to firm the dough before baking.

Step 4: Bake to Golden Perfection

Preheat the oven to 375°F. Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles through the vents.

If the edges brown too quickly, cover them with foil. The pie is done when the center filling reaches 175°F on an instant-read thermometer. Let cool for at least 2 hours before slicing to allow the filling to set completely.

Storing and Reheating peaches and cream pie recipe with canned peaches

Room Temperature Storage

This pie stays fresh at room temperature for up to 2 days when covered with a cake dome or inverted bowl. I learned this trick at Nana Mae’s diner—it keeps the crust crisp while the filling sets perfectly. Just avoid plastic wrap directly on the surface. 💡

Refrigerator Storage

For longer storage, refrigerate for up to 5 days in an airtight container. Let it come to room temperature for 30 minutes before serving to restore that fresh-baked texture. David swears the flavors deepen overnight.

Freezing the Pie

Slice before freezing for easy serving. Wrap individual slices in plastic wrap, then foil, and store for up to 3 months. Use freezer-safe bags for whole pies—squeeze out all air to prevent freezer burn.

Reheating in Oven

Preheat to 300°F and warm slices for 10-15 minutes on a baking sheet. This revives the crust’s flakiness better than any other method. I test this often—it’s foolproof. 🔥

Microwave Option

For quick reheating, microwave individual slices for 20-30 seconds at 50% power. Place a damp paper towel over the slice to prevent drying. The crust won’t be as crisp but the filling warms beautifully.

Thawing Tips

Move frozen slices to the fridge overnight for best results. In a hurry? Thaw at room temperature for 2-3 hours. Never thaw in the microwave—it makes the crust soggy.

Frequently Asked Questions