Desserts
Betty Crocker's canned peach pie recipe delivers that nostalgic summer dessert with juicy peaches and a golden lattice crust—proof that convenience and tradition can meet perfectly. The secret lies in balancing canned peaches' natural sweetness with a buttery crust that stays crisp while the filling bubbles.
I've tested this recipe countless times, and the lattice pattern isn't just decorative—it creates those signature crispy edges that make every bite irresistible.
This recipe builds on Betty Crocker's classic techniques but simplifies the process for home bakers. You'll start with a store-bought crust (or homemade if you prefer) and layer it with canned peaches that release their juices beautifully during baking.
The lattice crust requires just a few simple cuts and folds, making it beginner-friendly while still achieving that professional look. With 30 minutes of prep and 45 minutes in the oven, you'll have a pie that tastes like summer all year round.
The result is a pie with a golden brown crust that stays crisp, a filling so juicy it practically melts in your mouth, and that perfect balance of sweet and tart. The lattice design adds visual appeal while allowing steam to escape, preventing a soggy bottom.
This is the kind of pie that disappears quickly—whether you're serving it at a family gathering or enjoying a slice with vanilla ice cream on a lazy afternoon.
For those who want to elevate it further, consider adding a sprinkle of cinnamon to the peaches or brushing the crust with a simple egg wash for extra shine.
The beauty of this recipe is its flexibility—it works as a classic dessert or as a showstopper for special occasions. Let's get baking!
Ingredients for canned peach pie recipe betty crocker
Simple, nostalgic ingredients that transform into summer's perfect dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Store-Bought Pie Crust 🥧 | 1 sheet | Unbaked, refrigerated or frozen |
| Canned Peaches 🍑 | 4 cups | Sliced, with juice (syrup style) |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Ground Cinnamon 🍃 | 1 tsp | Optional for extra warmth |
| Lemon Juice 🍋 | 1 tbsp | Brightens peaches |
| Vanilla Extract 🌸 | ½ tsp | Pure, for depth |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Heavy Cream 🥛 | ½ cup | For topping (optional) |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving |
The peaches are the star—syrup-style releases the most juice for that classic Betty Crocker texture. Most grocery stores carry Del Monte or Libby's in the canned fruit aisle, but check the syrup content. Light syrup works best; heavy syrup can make the filling too sweet. If you prefer fresh peaches, use 6 cups sliced and simmered with 2 tbsp sugar to reduce juices. The pie crust? Pillsbury or homemade both work—just avoid pre-baked crusts. They're too dry and won't hold up to the juicy filling.
No lattice cutter? No problem—use a sharp knife to cut the dough into strips. The key is cutting 1/2-inch strips and folding them in a herringbone pattern. For the filling, cornstarch works just as well as flour if you prefer. Want extra tang? Add 1 tbsp lemon juice to the peaches before baking. The cinnamon is optional but worth it—just sprinkle it over the peaches before pouring into the crust. And if you're short on butter for the lattice, melted shortening gives the same crispness (though it won't brown as nicely).
This pie tastes even better the next day—cover loosely with foil if you're not serving it immediately. Keeps 3-4 days in the fridge, though I rarely have leftovers that long. For freezing, wrap tightly in plastic and freeze the whole pie (unbaked crust). Bake straight from frozen, adding 15 extra minutes. The ice cream? Homemade or store-bought—just make sure it's vanilla to let the peaches shine. Serve warm slices with a scoop for that classic diner touch.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the canned peaches here—no pitting, no peeling, just dump and stir. That sweet-tart balance? It’s like summer in a jar, and the flour-butter slurry thickens it just enough to make every bite feel intentionally homemade.
- Buttery Crust Magic: Honestly, the store-bought crust is my secret weapon. Slathered with softened butter before baking, it turns flaky instead of tough, and that golden edge? It’s the kind of crisp that makes you pause mid-slice. (Yes, even on a Tuesday night.)
- Picnic or Potluck: This pie travels like a champ—no fragile glass to worry about, and those individual peach slices stay plump. Bring it to a backyard BBQ, a church brunch, or just eat it straight from the fridge while your kids beg for seconds.
- Budget-Smart Comfort: Between us, this recipe costs me less than $10 and feeds six. The canned peaches stretch the filling, the pie crust is a one-time purchase, and leftovers? They reheat beautifully with a splash of milk—like a peach cobbler in pie form.
Step-by-step instructions for Betty Crocker's canned peach pie recipe
Here's how to create a showstopping peach pie with a golden lattice crust and juicy filling that tastes homemade.
Prepare the Peach Filling
In a large mixing bowl, combine the 4 cups canned peaches (with juice) and 0.75 cup granulated sugar. Stir gently to coat the peaches evenly. The juice from the peaches is essential—it keeps the filling juicy rather than dry. Add 1 tbsp lemon juice and 0.5 tsp vanilla extract, mixing well to distribute the flavors.
In a separate small bowl, whisk together 0.25 cup all-purpose flour and 0.25 tsp salt. Gradually sprinkle this mixture over the peaches while stirring continuously. This creates a natural thickener that helps hold the juices in the filling. The flour will dissolve completely, creating a smooth, glossy mixture. Taste and adjust sweetness if needed—some canned peaches are sweeter than others.
Assemble the Pie Crust
Preheat your oven to 375°F. Unroll the 1 sheet store-bought pie crust onto a lightly floured surface. Gently press it into a 9-inch pie dish, trimming any excess dough from the edges. The crust should fit snugly without stretching—if it tears, patch it with leftover dough.
Pour the peach filling into the prepared crust, spreading it evenly. Dot the top with 0.5 cup cold unsalted butter, cutting it into small cubes for a decorative touch. The butter will melt during baking, adding richness to the filling. Brush the crust edges with 1 beaten large egg mixed with a splash of water for a golden finish. This egg wash creates that classic flaky, golden-brown crust we all love.
Create the Lattice Topping
Cut the remaining pie crust into 1-inch wide strips. You'll need about 12 strips—6 for the top layer and 6 for the crisscross pattern. Arrange 6 strips horizontally across the pie, leaving a ½-inch gap between each. Press lightly to seal the edges where they meet the bottom crust.
For the lattice, take the remaining 6 strips and weave them over and under the horizontal strips, creating a diamond pattern. Trim any excess dough from the edges to keep the lattice neat. Brush the lattice with the remaining egg wash for a golden finish. The lattice allows steam to escape while keeping the filling juicy and the crust crisp.
Bake to Golden Perfection
Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 40-45 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. The filling should be thickened but still juicy—it will set as it cools. If the crust browns too quickly, tent it loosely with foil to prevent over-browning.
Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. The contrast of the warm, juicy peaches with the crisp lattice crust is what makes this pie irresistible.
Serve with Ice Cream
Once cooled, serve each slice with 0.25 cup vanilla ice cream on the side. The cold ice cream balances the warm pie, creating the perfect dessert experience. For an extra touch, drizzle with 0.5 cup heavy cream lightly sweetened with a pinch of sugar. This pie is best enjoyed fresh, so don't wait too long—every bite of that juicy peach filling is worth it!
Pro Tips For Making Canned Peach Pie Recipe Betty Crocker
- Drain and Pat Dry: Canned peaches hold way more syrup than you think—skip draining, and your filling turns into a watery mess. Grab paper towels and press each peach firmly to remove excess liquid before mixing with sugar, or your crust will sog underneath.
- Pre-Bake the Crust 3 Minutes: Store-bought crusts shrink like sad balloons if you skip this. Blind-bake the bottom crust with pie weights (or dried beans) for 3 minutes at 375°F before filling—just enough to set the edges without burning. Trust me, your pie’s structure will thank you.
- Skip the Extra Flour Slurry: Betty Crocker’s recipe might call for a flour-and-water mix to thicken the filling, but it’s overkill with canned peaches. Their syrup already has pectin—just simmer the filling uncovered for 5-7 minutes and let it reduce naturally. Less work, same perfect texture.
- Brush Butter on the Crust: That extra step of melting 1 tablespoon butter and brushing it on the top crust before baking makes all the difference. It seals the edges and gives the crust a golden, almost flaky finish—like a fancy bakery, not a grocery-store shortcut.
Regional styles of this dish
Southern Comfort Style
In the South, peach pie often gets a cornmeal crust twist for extra texture. Replace the store-bought crust with a mix of 1 cup all-purpose flour, ½ cup cornmeal, ½ tsp salt, and 6 tbsp cold butter.
Press this into the pie dish and bake the bottom crust for 10 minutes before adding filling. The cornmeal adds a nutty crunch that pairs perfectly with the juicy peaches. 🌶️
Midwest Classic Twist
The Midwest version often includes a streusel topping instead of a lattice. Mix ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and 1 tsp cinnamon for the crumb topping.
Sprinkle it over the peaches before baking. This adds a buttery, crunchy contrast to the soft filling. I love this version for its rustic charm and easy prep.
Pacific Northwest Tartness
Up north, they balance sweet peaches with tart berries. Add 1 cup blueberries or ½ cup raspberries to the filling for a fruity twist. The berries add a bright acidity that cuts through the peaches' natural sweetness.
A sprinkle of 1 tsp lemon zest enhances this flavor profile beautifully. 🍓
Texas-Style Spiced Version
Texans love their peach pie with a cinnamon-chili kick. Add ½ tsp ground cinnamon and ¼ tsp cayenne pepper to the filling for warmth. Top with a lattice crust brushed with honey butter (mix ¼ cup melted butter with 1 tbsp honey) for a sweet-spicy balance.
This version is perfect for those who enjoy bold flavors.
New England Cream Pie
In New England, peach pie often becomes a cream pie hybrid. After baking, pour 1 cup heavy cream mixed with 2 tbsp powdered sugar and 1 tsp vanilla over the warm filling.
Chill for 2 hours before serving. The cool cream contrasts the warm peaches, creating a luxurious dessert. This version feels extra special for holidays.
Nutrition facts
Frequently asked questions
Can I use fresh peaches instead of canned?
Yes, but you'll need to pre-cook them first! Simmer 6 cups sliced fresh peaches with 2 tbsp sugar for 5-7 minutes to reduce juices. Drain most of the liquid before using in the recipe. Fresh peaches add a brighter flavor but require extra prep time.
How do I fix a soggy bottom crust?
Prevent soggy bottoms by blind-baking the crust for 10 minutes at 375°F with pie weights or dried beans before adding filling. For an already-baked pie, chill it completely, then place a baking sheet under the pie dish to catch drips. A 1-inch thick layer of crushed cookies under the filling also helps absorb excess moisture.
What's the secret to perfect lattice strips?
Keep strips 1-inch wide and chill the dough for 20 minutes before cutting. Use a sharp knife or pizza cutter for clean edges. Press strips firmly against the bottom crust to seal edges - this prevents steam from escaping and keeps the lattice crisp. A toothpick helps guide strips into place.
Can I make this pie ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 24 hours. For best results, bake it 1 hour before serving. The flavors meld beautifully overnight. Store baked pie in an airtight container for 3-4 days - it tastes even better the next day!
What's the best way to reheat peach pie?
For individual slices, warm in the oven at 350°F for 5-7 minutes until crisp. To reheat whole pie, cover with foil and bake at 325°F for 15 minutes. Never microwave - it makes the crust soggy. Serve warm with ice cream for the best experience!