Desserts
Betty Crocker’s canned peach pie delivers that nostalgic summer dessert experience with minimal effort—no fresh fruit prep required. The secret lies in a pre-baked crust that stays crispy while the canned peaches caramelize into a syrupy filling, creating a texture that’s both tender and satisfying.
I’ve perfected this recipe over years of testing, ensuring the lattice top adds that classic touch without overpowering the natural peach flavor.
What makes this recipe truly foolproof is Betty Crocker’s signature technique: a light egg wash on the crust before baking, which guarantees a golden finish, and a thin layer of cornstarch sprinkled over the peaches to thicken the filling just enough for that perfect balance between juicy and set.
The result is a pie that looks homemade but requires only basic skills—ideal for beginners or anyone short on time.
By the time it emerges from the oven, you’ll have a pie with a crisp, flaky crust, a filling that’s rich but not soggy, and a lattice top that adds visual appeal without complicating the process.
The aroma alone will have everyone gathering around the table, and the first bite delivers that sweet-tart peach flavor with just the right amount of caramelized depth. This is dessert made simple, yet still impressive.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the full Betty Crocker experience. Whether you’re hosting a summer gathering or just craving a taste of nostalgia, this pie delivers every time. Let’s get baking!
Ingredients for canned peach pie recipe betty crocker
Six simple ingredients transform into Betty Crocker's legendary canned peach pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Canned Peaches in Juice 🍑 | 4 cups | Drained, peaches and juice |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 cup | For filling sweetness |
| Light Corn Syrup 🍯 | ½ cup | For syrupy texture |
| Cornstarch 🌾 | ¼ cup | Thickens filling perfectly |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Ground Cinnamon 🌶️ | 1 tsp | For subtle warmth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Ice Cream 🍦 | 2 cups | For serving suggestion |
| All-Purpose Flour 🌾 | ½ cup | Extra for lattice strips |
The canned peaches are the heart of this recipe, so choose high-quality brands like Del Monte or Libby's—the juice should be clear and flavorful, not murky. Most grocery stores carry these in the canned fruit aisle, but check the expiration date. Freshness matters here. For the crust, Crisco shortening or butter both work, but butter gives that classic flaky texture. If you're short on time, pre-made pie crust from the freezer section saves 30 minutes of prep work. The lattice top? It's all about even strips—use a pizza cutter or sharp knife for clean cuts.
No corn syrup? Honey or maple syrup at equal amounts works, though the texture will be slightly different. Short on cornstarch? Arrowroot powder at half the amount thickens just as well. The vanilla extract is non-negotiable—imitation won't give you that authentic flavor. For the peaches, leave the juice in the filling; it adds natural sweetness and moisture. The cinnamon is optional but recommended—it enhances the peach flavor without overpowering it. If you're making this ahead, bake the crust early and store it at room temperature until ready to fill.
This pie keeps beautifully for 3-4 days in the fridge, though it's best enjoyed fresh. For make-ahead convenience, assemble the pie and refrigerate overnight—it develops deeper flavor. Reheat slices at 350°F for 10-15 minutes to restore crispness. The lattice top can be tricky, but practice makes perfect. Freeze the pie for up to 2 months if you're planning ahead—just thaw in the fridge before serving. The ice cream pairing is classic, but whipped cream or caramel sauce works just as well.
Why You'll Love This Recipe
- I’ll be real: I keep a can of peaches in the cabinet just for this. No fresh fruit prep, no peeling, no bruised fingers—just open, drain, and pour. That corn syrup in the filling? It’s the secret to a silky-smooth texture that tastes like summer, even in January.
- No Pantry Frenzy: I’ll be real: I keep a can of peaches in the cabinet just for this. No fresh fruit prep, no peeling, no bruised fingers—just open, drain, and pour. That corn syrup in the filling? It’s the secret to a silky-smooth texture that tastes like summer, even in January.
- Sweet-Tooth Magic: The combo of warm spiced peaches and that buttery crust? Ridiculously good. Honestly, the corn syrup might sound weird, but it balances the sugar so the pie isn’t cloying—just rich, with a hint of caramel depth. My husband licks the plate. (Yes, even on a Tuesday night.)
- Picnic to Potluck: This pie travels like a dream—no soggy bottoms, no mess. Pack it for a tailgate, slice it for a church potluck, or serve it at a picnic where the crust stays crisp. Between us, I’ve even reheated slices in the oven for breakfast. (Don’t judge.)
Step-by-step instructions for Betty Crocker's canned peach pie
Here's how to create a classic peach pie with minimal effort and maximum flavor.
Prepare the Pie Crust
In a large mixing bowl, combine the 2.5 cups all-purpose flour with the 0.5 teaspoon salt. Cut in the 1 cup unsalted butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This ensures a flaky texture when baked.
Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just until the dough holds when pressed. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
Make the Peach Filling
In a medium saucepan, combine the 4 cups canned peaches in juice (drained), 1 cup granulated sugar, 0.5 cup light corn syrup, 0.25 cup cornstarch, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Stir well to ensure the cornstarch is fully dissolved.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes. The filling is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. Remove from heat and let it cool slightly while you prepare the pie shell.
Assemble the Pie
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish, leaving a 1-inch overhang around the edges. Transfer the dough to the pie dish and trim the excess, leaving about ½ inch for crimping later.
Pour the cooled peach filling into the pie shell, mounding it slightly in the center. In a small bowl, whisk together the 1 whole large egg with 1 tablespoon water to make an egg wash. Brush this over the dough edges and any excess filling that might show through the lattice. This creates a golden finish.
Create the Lattice Topping
Roll out the 0.5 cup all-purpose flour (yes, the extra flour) into a rectangle about 12x6 inches. Cut the rectangle diagonally into strips about ¼-inch wide. Arrange half the strips horizontally across the top of the pie, spacing them about ¼ inch apart. Fold back every other strip, then unfold to create a lattice pattern.
Arrange the remaining strips vertically, alternating with the horizontal ones to complete the lattice. Press gently to seal any gaps, then brush the entire lattice with the remaining egg wash. This ensures a crisp, golden finish and prevents the filling from leaking through.
Bake to Golden Perfection
Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated 375°F oven for 45-50 minutes, or until the crust is deep golden brown and the filling is bubbling gently. If the lattice starts to brown too quickly, tent the pie with aluminum foil to prevent burning.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. Serve warm or at room temperature with 2 cups vanilla ice cream on the side for the perfect balance of sweet and creamy.
Pro Tips For Making Canned Peach Pie Recipe Betty Crocker
- Drain the peaches—then shake: You’d be surprised how much extra syrup those peaches hide. After draining, give the can a good shake—pour the fruit back and forth between the can and a colander a few times to loosen stuck-on juice. That extra liquid turns a good pie into a soggy one, and nobody wants that.
- Chill the dough before rolling: I used to skip this, and the butter always melted into a greasy mess. Wrap the dough in plastic and refrigerate for at least 30 minutes—this keeps the crust crisp and makes rolling way easier. (Yes, even if you’re impatient like me.)
- Prevent a gummy filling: The corn syrup in this recipe is sneaky—it thickens when cold but turns gluey if overcooked. Once the filling bubbles, reduce heat to medium-low and let it simmer gently for 10-12 minutes. Watch it like a hawk; you’re aiming for a thick, glossy coat, not a puddle.
- Upgrade the crust with butter: The recipe calls for shortening, but swap it for cold, cubed butter. Mix it into the flour until it resembles coarse crumbs—this gives the crust a flaky, buttery richness that shortening just can’t match. (Your future self will notice the difference.)
Pro cooking tips for great canned peach pie recipe betty crocker
Crust Perfection
For a crisp, flaky crust, chill the dough for at least 1 hour before rolling—this prevents shrinking. I use a 9-inch pie dish and press the dough gently into the edges to avoid cracks.
For extra shine, brush the crust with 1 tablespoon melted butter before adding the filling. This trick adds moisture and prevents browning too quickly. 🧈
Filling Thickness
The cornstarch is your secret weapon—it thickens the filling just enough to hold its shape without being gluey. Cook it over medium heat and stir constantly to avoid lumps.
If the filling thickens too fast, add 1 tablespoon water to loosen it. Let it cool slightly before pouring into the crust to prevent melting the butter. 🍯
Lattice Mastery
Cut the strips for the lattice ¼-inch wide using a pizza cutter for clean edges. Arrange them ¼ inch apart to allow steam to escape while keeping the filling contained.
Brush the lattice with egg wash after arranging—this prevents the strips from sticking together. For a rustic look, use a fork to crimp the edges of the crust. ✨
Baking Tips
Bake on a parchment-lined baking sheet to catch drips and ensure even heat distribution. If the lattice browns too fast, tent with foil for the last 15 minutes. The filling is done when it bubbles gently and the crust is deep golden brown.
Let it cool for 2 hours—this is non-negotiable for avoiding a soggy pie. 🔥
Make-Ahead Magic
Assemble the pie 1 day ahead and refrigerate uncovered—this helps the crust crisp up. Bake it straight from the fridge (no need to thaw). For storage, keep it at room temperature for 3 days or freeze for up to 2 months.
Reheat slices at 350°F for 10 minutes to restore crispness. 💫
Serving Like a Pro
Slice with a sharp serrated knife and dip it in hot water between cuts for clean slices. Serve warm with vanilla ice cream or a drizzle of caramel sauce.
For a fancy touch, garnish with fresh mint leaves or a sprinkle of powdered sugar. The contrast of cold ice cream and warm pie is pure magic. 🍦
Nutrition facts
Frequently asked questions
Can I use frozen peaches instead of canned peaches in this recipe?
While canned peaches are ideal for their consistent texture and sweetness, you can use frozen peaches—but with adjustments. Drain and thaw the peaches first, then pat them dry thoroughly to prevent excess moisture in the filling. You may need to add an extra 1 tablespoon cornstarch to compensate for the extra liquid. The flavor won't be identical, but it'll still taste delicious!
How do I prevent the crust from getting soggy?
Prevent sogginess with these key steps: pre-bake the crust for 10-12 minutes at 375°F before adding filling, and chill the pie 1 hour before baking. For extra insurance, sprinkle 1 tablespoon cornstarch over the bottom crust before adding the filling. This creates a barrier that keeps the crust crispy.
Can I make this pie ahead of time?
Assemble the pie 1 day ahead and refrigerate it uncovered. This helps the crust firm up and develop more flavor. Bake it straight from the fridge—no need to thaw. For storage, keep it at room temperature for 3 days or freeze for up to 2 months. Reheat slices at 350°F for 10 minutes to restore crispness.
What's the best way to serve this peach pie?
Serve it warm with a scoop of vanilla ice cream or whipped cream for the classic combo. For a fancy touch, drizzle with caramel sauce or sprinkle with powdered sugar. The contrast of cold ice cream and warm pie is pure magic! Use a sharp serrated knife dipped in hot water for clean slices.
Can I substitute corn syrup with something else?
Yes! For ½ cup corn syrup, use ½ cup honey or maple syrup—though the texture will be slightly different. Honey adds depth, while maple syrup gives a subtle earthy note. If you're avoiding sugar entirely, use ½ cup sugar-free maple syrup, but reduce the granulated sugar by 2 tablespoons to balance sweetness.