Buttermilk Peach Pie With Canned Peaches
No one will be able to resist this easy old-fashioned buttermilk peach pie with canned peaches. It includes a custard-like peach pie filling with flaky crust to make one of my favorite desserts.
If you’re anything like me, the title alone drew you to this post. Anything with buttermilk gets five stars in my book. So let me just tell you right now that if you like buttermilk, pies, and peaches, this one won’t disappoint. This is an old-fashioned buttermilk pie with juicy bites of peaches throughout and a hint of cinnamon in every bite.
It’s as good hot as it is cold and as good for dessert as it is for breakfast. Oooh did I say that? Pie for breakfast? Oh, I meant….mid-morning snack with your coffee, as long as you got up at 4:00 AM and skipped breakfast just to have this “snack” at 7:00 Am. ~winks and grins~ It has buttermilk (calcium!), eggs (protein!), and peaches (fruit!). Toss in the starches in the crust and all ya gotta do is throw a green bean on the side and you’ve practically eaten the food pyramid!
Another thing I love about this buttermilk peach pie recipe is just how easy it is to make. All we do is place the canned peaches in an unbaked pie crust, mix the remaining ingredients together, pour this over the peaches, and bake! It takes less than 10 minutes to prep and 40 minutes to bake.
Your easy peach pie will be ready in no time… and it will probably disappear from your kitchen in no time as well! I mean, I can’t be the only one who loves the combination of custard pie filling, sweet peach slices, and flaky pie crust.
Recipe Ingredients
- Buttermilk
- Sugar
- Peaches
- Eggs
- Vanilla extract
- Ground cinnamon
- Butter
- Flour
- Store-bought deep dish pie crust
How to Make Buttermilk Peach Pie Using Canned Peaches
Drain your peaches and pour them into your unbaked pie crust.
In a large mixing bowl, combine all remaining ingredients, including flour…
Sugar…
Eggs…
Buttermilk…
Melted butter…
Make sure this has cooled before adding it to the mixing bowl, otherwise the warm butter will start frying those eggs!
Vanilla extract…
And ground cinnamon.
Stir them up until well blended.
Pour over your peaches.
Place the pie dish on a baking sheet and bake at 350 for 40 minutes or until the top is golden brown and the center is set (doesn’t jiggle when you gently shake it).
How good does that crust look on our buttermilk peach pie?
Serve hot or cold.
Ya might wanna make two like I usually do…
and let us know where you live…
and have plates and forks handy…
coz we’re gonna wanna dig in.
Be there soon!
Storage
- Store leftover canned peach pie loosely covered in plastic wrap or foil or in an airtight container in the fridge for up to 5 days. As mentioned, you can eat it cold or quickly reheat it in the microwave, oven, or air fryer if you prefer it warm.
- You can also store leftover pie in the freezer for up to 6 months. Just make sure the slices are double wrapped to avoid freezer burn. Thaw slices in the fridge or at room temperature before reheating as above.
Recipe Notes
- For a dairy-free peach pie, you’ll need to use vegan butter or coconut oil and substitute the buttermilk for your favorite non-dairy milk (almond milk always works well).
- For a different flavor, substitute the vanilla extract for almond extract.
- Speaking of added flavor, you can also add 1/8 teaspoon of ground nutmeg.
- To balance out the sweetness of the sugar and peaches, you can add 2 teaspoons of fresh or bottled lemon juice.
Recipe FAQs
Can I make buttermilk peach pie with fresh peaches or frozen peaches?
I love to make my buttermilk peach pie with canned peaches because it’s easy and they’re sweeter. But you can definitely make a peach pie with fresh or frozen peaches instead. If you’re using frozen peaches, just make sure they’re thawed and patted dry before adding to pie crust. If you’re using fresh peaches, you’ll need about 5 to 6 peeled and sliced peaches.
Can I use a homemade pie crust?
You definitely can! Here’s my recipe for an easy homemade pie crust. Either way, you don’t need to blind bake either pie crust.
How do you serve buttermilk peach pie?
I love serving my pie for dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
You may also like these other perfect peach recipes:
Easy Old-Fashioned Peach Cobbler Recipe
Peach Dump Cake Recipe (3 Ingredients Only)
Ingredients
- 1 29-oz can yellow cling peaches in heavy syrup, drained
- 2 heaping tablespoons all-purpose flour
- 1 cup sugar
- 3 eggs
- 1/3 cup buttermilk
- 1/2 cup melted butter or margarine
- 1 teaspoon vanilla extract
- 1 unbaked deep dish pie shell
- 1/2 teaspoon ground cinnamon
Instructions
- Place the drained peaches in the bottom of an unbaked pie shell.1 29-oz can yellow cling peaches in heavy syrup, drained, 1 unbaked deep dish pie shell
- In a mixing bowl, combine all other ingredients and mix with a whisk until well combined.2 heaping tablespoons all-purpose flour, 1 cup sugar, 3 eggs, 1/3 cup buttermilk, 1/2 cup melted butter or margarine, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
- Pour the pie filling over the sliced peaches.
- Place the pie on a baking sheet and bake at 350 for 40 minutes or until the middle doesn't jiggle when moved.
Video
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I’ve always made buttermilk pies cause my Papa loves them! Never thought about adding fruit but I will next time. And he loves peaches so I’m sure it’ll be a hit!!
Wonderful recipe! Warm piece for breakfast…
I just baked this pie and left it in for about 40 +10 + 10 for a total of sixty minutes. Then I covered the outside crust with foil and put it under the broiler for about 5 minutes. Finally, it stopped jiggling and browned slightly. It smells amazing, and I hope it will firm up further when I put it in the fridge. I hope this works, because I am having company tonight. I love your recipes, Christy.
This seems essentially like a southern twist on the French classic “clafoutis”, which is traditionally a custard poured over cherries and baked. It can be made with any fruit however (and technically called “flaugnarde” when made with other fruit). Clafoutis also doesn’t have a pie crust – but hey, what isn’t better with the addition of pie crust?
So I’m sure any fruit would be an acceptable substitute, as long as there’s not too much juice from the fruit involved.
Oh yes, and I needed much more than 40 minutes of baking to set the custard, and I used fresh peaches since it’s peach season here in western Colorado. That’s right, Colorado. We have better peaches than Georgia does, I promise.
*ducks and runs*
Baked these today and even though I ate some of the peaches I still had leftover custard. I poured it into some small tins with sliced strawberries and baked them too. Absolutely delicious!! The custard would be good with any fruit! Can’t wait to taste the peach one. Thanks so much for sharing your recipe!
I baked the Buttermilk Peach Pie today and it is FABULOUS!! Also, I did your Fried Green Tomatoes last night and served with your Comeback Sauce (with a little cayenne added). Delicious!! My husband said they were the best Fried Green Tomatoes he’s ever had, and he especially loved them with the sauce!! I’ve yet to make anything from your cookbook or website that he/we didn’t absolutely love!! Thanks so much for sharing!!!
Thank you so much Lu!!! I am so glad to hear that you are enjoying the recipes and hope you have a great week!!
Question: Can you make it w/ fresh peaches? My hubby brought home a sackful from Isom’s orchard. Also, thanks for the bicycle story…I just got a new stationary bike to ride indoors during this massive heat. I’m startin’ out pretty well, but hope to be flyin’ soon!