Desserts
Betty Crocker's canned peach pie recipe brings that nostalgic summer flavor to your kitchen with minimal effort. The secret lies in using canned peaches to create a juicy, velvety filling that stays perfectly moist while baking in a single crust.
I've perfected this method over years of testing, ensuring every slice delivers that classic pie experience without the fuss of fresh fruit prep.
What makes this recipe special is its simplicity—just a few pantry staples and 30 minutes of active time. The crust gets pre-baked for structure, then filled with sweet peaches, cornstarch-thickened syrup, and a touch of vanilla for depth.
The result is a pie with a golden crust and filling so rich it practically oozes with flavor at every bite.
By the time it comes out of the oven, you'll have a pie that looks like it came from a bakery but tastes even better. The peaches stay tender, the crust stays crisp, and the aroma fills your home with that irresistible summer scent.
This is the kind of dessert that makes summer last all year long.
Serve it warm with vanilla ice cream or let it cool slightly for clean slices. The filling's natural sweetness pairs perfectly with the buttery crust, creating a balance that's impossible to resist. Let's get baking!
Ingredients for canned peach pie recipe betty crocker
Pantry staples meet summer nostalgia in this easy canned peach pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ¼ cups | Spooning into cup, leveled |
| Granulated Sugar 🍚 | ½ cup | For crust and filling |
| Cornstarch 🌾 | ¼ cup | Key for thick filling |
| Canned Peaches 🍑 | 2 cans | Sliced, syrup reserved |
| Peach Syrup 💧 | ½ cup | From canned peaches |
| Pure Vanilla Extract 🌿 | 1 tsp | For depth of flavor |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Large Egg 🥚 | 1 whole | For crust binding |
| Ice Water 💧 | ¼ cup | For dough consistency |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
The canned peaches are the star—Del Monte or Libby's work best, especially the ones packed in light syrup. That extra syrup? Don't drain it all—it's liquid gold for your filling. If you're using heavy syrup peaches, reduce the added sugar slightly. For the crust, Land O'Lakes unsalted butter gives the most flavor, but any cold butter will do. The cornstarch is non-negotiable here—it keeps that filling thick and glossy without turning gummy. I always grab a 29 oz can of peaches for perfect filling volume.
No cornstarch? Arrowroot powder at the same amount works in a pinch. Heavy syrup peaches? Cut the sugar to 0.25 cup—trust me, it's sweeter than you think. Fresh vanilla extract makes a difference here—Walmart's Great Value is surprisingly good for the price. Want extra richness? Add a splash of peach nectar or apricot jam to the filling. The crust can be made ahead and frozen—just thaw before rolling. And if you're worried about soggy bottoms, pre-bake the crust 15 minutes before filling.
This pie tastes even better the next day—3 days max in the fridge. Freezes beautifully for up to 3 months if you wrap it tightly. I always make a double batch because it disappears fast. The crust stays crisp if you store it in an airtight container with a paper towel underneath to absorb moisture. Serve with that vanilla ice cream—Blue Bell or Breyers both work perfectly. Leftovers? Warm slices in the oven for 5 minutes—magical.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the cornstarch trick here—it turns those canned peaches into a silky-smooth topping that actually holds its shape. No blender, no fuss, and no waiting for fruit to ripen. Just dump, stir, and bake.
- Summer in a Crust: That buttery crust paired with warm peaches? It’s like a hug from your grandma’s kitchen. The sugar caramelizes just enough to give it a golden edge, and the peaches stay juicy—no soggy bottom here.
- Hosting Hero: Serve it warm with vanilla ice cream for a crowd, or slice it into bars for a picnic. The leftovers? Perfect for breakfast toast the next morning. Honestly, I’ve used it for everything from potlucks to lazy Sunday mornings.
- Pantry Magic: You’ve got flour, sugar, butter, and a can of peaches? You’re golden. No special tools, no last-minute grocery runs. Between us, this is my go-to when I’ve got a 5pm craving but zero energy to shop.
Step-by-step instructions for betty Crocker's canned peach pie recipe
Here's how to make a classic peach pie with a flaky crust and juicy filling that tastes like summer.
Make the Pie Crust
In a large bowl, combine the 0.75 cup unsalted butter (cold and cubed) with the 2.25 cups all-purpose flour and 0.5 tsp salt. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This creates the perfect flaky texture.
Next, add the 0.5 cup granulated sugar and mix until evenly distributed. Sprinkle in the 0.25 cup ice water one tablespoon at a time while stirring with a fork. Stop adding water when the dough just comes together—it should hold when pressed but still be slightly crumbly. Avoid overmixing, or you'll end up with a tough crust.
Prepare the Peach Filling
In a medium saucepan, combine the 2 cans canned peaches (drained, reserving the syrup) with the 0.5 cup peach syrup, 0.5 cup granulated sugar, 0.25 cup cornstarch, and 1 tsp pure vanilla extract. Stir well to dissolve the cornstarch completely—this prevents lumps in your filling.
Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon and leave a slight sheen. Remove from heat and let cool for 10 minutes—this step is crucial for preventing a soggy crust when you pour the filling.
Assemble the Pie
Roll out the dough on a lightly floured surface into a 12-inch circle (about 1/8-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim and crimp the edges with a fork for a classic look. Pre-bake the crust for 10 minutes at 375°F—this gives it structure to hold up to the juicy filling.
Pour the cooled peach filling into the pre-baked crust, spreading it evenly. The filling should be just to the edges—don't overfill, or it'll spill over during baking. Brush the top crust edges with a little ice water (about 1 tablespoon) to help seal the edges and prevent leaks.
Bake to Golden Perfection
Place the pie on the middle rack of your oven and bake at 375°F for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling gently. The center should still have a slight jiggle when shaken—this ensures the filling stays thick and juicy, not runny.
Let the pie cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a messy, soupy pie. The crust will firm up as it cools, and the juices will redistribute for that perfect, moist bite every time.
Serve with Vanilla Ice Cream
Slice the pie into 6 equal wedges and serve warm or at room temperature with 1.5 cups vanilla ice cream on the side. The contrast between the warm, spiced peaches and the cool ice cream is what makes this pie so irresistible. Store any leftovers in the refrigerator for up to 3 days—just reheat the slices in the microwave for 10-15 seconds to restore that fresh-baked warmth.
Pro Tips For Making Canned Peach Pie Recipe Betty Crocker
- CHILL THE PEACHES FIRST: Drain the canned peaches and pop them in the fridge for 10 minutes before assembling the pie. Cold peaches release less juice during baking—no soggy crust here. I learned this after one disaster where the filling turned into a syrup bath.
- CUT THE BUTTER COLD: Use ice-cold butter for the crust, even if the recipe doesn’t specify. Cut it into tiny pea-sized pieces and toss with flour before mixing—this keeps the dough from turning greasy. My grandmother swore by this, and she was right: flaky crust starts with cold butter.
- DON’T SKIP THE CORNSTARCH: The cornstarch isn’t just filler—it thickens the filling properly. Whisk it into the sugar and peaches before adding liquid to avoid lumps. I used to ignore this step, and the filling always ended up watery.
- BAKE LOW AND SLOW: Start at 375°F (20 minutes) to set the crust, then drop to 350°F for the rest. High heat too soon = burnt crust before the filling cooks. I was skeptical until I tried it—now it’s non-negotiable.
Health benefits of canned peach pie recipe betty crocker
Fiber-Rich Fruit
Canned peaches provide a surprising 3 grams of dietary fiber per serving, which supports digestive health and keeps you feeling full longer. The skin (if included) contains soluble fiber that helps regulate blood sugar levels, making this pie a better choice than many other desserts.
I always use peaches packed in light syrup to maximize fiber while keeping the sugar content balanced. 🍑
Vitamin C Boost
One serving of this pie delivers about 15% of your daily vitamin C needs, thanks to the peaches. Vitamin C isn't just for immune support—it's also a powerful antioxidant that helps protect your skin from oxidative stress.
The peaches retain most of their vitamin C during canning, especially when packed in light syrup rather than heavy syrup. 💪
Natural Sweetness
The peaches provide natural sugars without refined additives, giving you energy without the crash. Unlike many store-bought pies loaded with high-fructose corn syrup, this recipe uses the peaches' inherent sweetness plus just enough sugar to enhance flavor.
This makes it a more balanced dessert option for those watching their sugar intake. 🌱
Hydration Helper
The peach syrup and fruit contribute to your daily hydration needs, with about 1 cup of liquid per serving. Proper hydration is essential for digestion, skin health, and overall energy levels. The natural juices in the peaches help maintain moisture balance better than many dry desserts. 💧
Antioxidant Power
Peaches contain beneficial antioxidants like lutein and zeaxanthin, which support eye health and reduce inflammation. These compounds are preserved in canned peaches, making this pie a tasty way to get more of these protective nutrients. I notice my skin looks brighter after eating peach-based desserts regularly. ✨
Moderate Portion Control
This pie serves 6 generous slices, making it easier to enjoy dessert without overindulging. The natural sweetness and fiber content help prevent overeating, which is perfect for maintaining balanced portions. I always cut mine into slightly smaller wedges to stretch the serving size further. 🍽️
Nutrition facts
Frequently asked questions
Can I use heavy syrup peaches instead of light syrup?
Yes, but you'll need to adjust the sugar. Heavy syrup peaches are sweeter, so reduce the added granulated sugar to 0.25 cup instead of 0.5 cup in the filling. This keeps the balance perfect without making the pie overly sweet. The extra syrup from the peaches will compensate for the sugar reduction.
Why does my crust get soggy when baking?
Most likely, your filling wasn't cool enough before pouring. Always let the filling sit for 10 minutes after cooking to thicken properly. Also, pre-baking the crust for 10 minutes before adding filling creates a barrier that prevents sogginess. If it still happens, try adding 1 tablespoon cornstarch to the filling.
Can I make this pie ahead of time?
This pie tastes even better the next day. Let it cool completely, then wrap tightly in plastic wrap or store in an airtight container. Keep it refrigerated for up to 3 days. For longer storage, freeze the baked pie (unwrapped) for up to 3 months—just thaw overnight in the fridge before serving.
What's the best way to reheat leftover slices?
For warm, fresh-baked flavor, place slices on a baking sheet and heat at 350°F for 5-7 minutes until the edges are golden. For quick reheating, microwave for 10-15 seconds on medium power. The crust stays crispy when reheated this way, and the filling warms through perfectly.
Can I substitute cornstarch with another thickener?
Yes, you can use arrowroot powder in a 1:1 ratio, or 1 tablespoon tapioca starch mixed with 2 tablespoons water as a slurry. Just remember these alternatives may give slightly different textures—cornstarch is the most reliable for this recipe. Never use flour as a thickener, as it can make the filling cloudy.