This is one of the easiest recipes to whip up a perfect peach pie. It uses canned peach pie filling to keep prep time to less than 5 minutes. It also uses a refrigerated pie crust to further save time for other important matters. If you haven’t worked with refrigerated pie crusts, be sure to read the packaging. The crusts must sit at room temperature for 15-20 minutes to allow the dough to soften. Once softened, the crust is much easier to unfold without cracking and creates a flaky, golden finish that tastes wonderfully homemade straight from the oven for family desserts.
Fresh peaches are difficult to find in some areas. Using canned pie filling eliminates the stress of running around town, only to discover that no one carries fresh peaches. When fresh peaches are available, they’re often hard as a rock because they were picked well before they were fully ripe. I met my wife in Georgia, where peaches are available everywhere. Georgians know peaches! We now live in the North, and when she asks me to pick up peaches at the grocery store, I won’t buy them unless were grown in the South.
This recipe can be modified in several ways. The canned peaches normally include the necessary spices but it seems like they never add enough. Taste the peaches straight out of the can. If you like them, then omit the nutmeg and vanilla. We’ve added them to give the filling an added boost of aroma and flavor. You can also adjust the filling by making it slightly juicy. Simply omit the flour. The flour was added to thicken the filling.
Peach pie with canned filling and a refrigerated crust is easy to make because both major components are already prepared for you, eliminating the most time‑consuming steps of traditional pie baking. The canned filling comes perfectly sweetened, thickened, and packed with soft, juicy peaches, so there’s no peeling, slicing, or cooking fruit on the stove. You simply pour the filling into a bowl, add the necessary spices, pour the filling into the crust, and the pie is already halfway assembled. The refrigerated crust adds to the simplicity by unrolling smoothly into the pie dish without any mixing, chilling, or rolling, giving you a flaky, golden base with almost no effort.
This recipe is incredibly forgiving because it’s easy to make. There’s no need to worry about technique, timing, or precision. The filling bakes consistently every time, the crust browns beautifully with just an egg wash or a sprinkle of sugar, and you can choose a full top crust, lattice, or even leave it open‑faced without changing the process. Cleanup is minimal, prep takes only a few minutes, and the result tastes like a classic homemade peach pie with warm, syrupy fruit and a tender, buttery crust. It’s the kind of dessert that feels comforting and nostalgic while staying wonderfully low‑stress to make.
What You’ll Need
Utensils & Equipment
- Medium mixing bowl
- Spatula or spoon
- 9-inch deep dish pie plate
- Wire cooling rack
- Sheet of aluminum foil
Key Ingredients
- Canned peach pie filling
- Refrigerated pie crusts
- Ground nutmeg
- Vanilla extract
- All-purpose flour
Quick & Easy Peach Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 medium bowl
- 1 spatula or spoon
- 1 sheet of aluminum foil
Ingredients List
- 2 21 ounce cans peach pie filling
- 2 pie crusts
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1 Tbsp flour
Instructions
Preheat Oven
- Preheat the oven to 425℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie.
Prepare The Crust
- The crusts should sit at room temperature for 15-20 minutes or as instructed on the packaging.
- Place bottom crust in pie plate. Be sure the crust is centered in the plate so the top edge is even around the rim.
Mix It Up
- In medium mixing bowl, add the peach filling, nutmeg, vanilla, and flour.
- Mix well, making sure that the flour and spices are well blended into the filling.
Fill It Up
- Spoon the filling into the bottom crust
Top It Off
- Add the top crust. Pinch the bottom and top crust together to create a scalloped edge. You can also do a lattice crust if you know how.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake at 425℉ for 35-45 minutes.
- Pie is done when top crust is golden brown and the filling starts to bubble,
Cool Down
- Allow to cool on wire cooling rack for at least 2 hours.
