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
“Never let your head hang down.
Never give up and sit down and grieve. Find another way.
And don’t pray when it rains if you don’t pray when the sun shines.”
— Satchel Paige.
Submitted by Natalie McLaren. Submit your quote by clicking here.
Hey, Christy! Saw this recipe yesterday, and my hubby and I just can’t resist peach desserts, so I made the pie to go with supper. The pie was wonderful–and somehow I just had to keep tasting a little sliver of it all through the evening. This is a winner-thanks a bunch!
Also, thanks for the ‘just keep peddling’. It’s just what I needed today!
I am so glad to hear it was a hit Mary!!! I can’t seem to stay away from it either 🙂
Hello Christy! I made this pie just now and I have noticed that the proportion of peaches to custard in my pie seems off. I used your recipe exactly and yet your peaches are poking through the top while mine are almost completely covered. 🙁 I realize it’s not a big deal but it doesn’t look as pretty as yours! Otherwise, awesome recipe. THANK YOU SO MUCH!
Laura – I’m having the same situation and mine is needing to bake longer.
Christy,
Since they are going to be drained, do the peaches need to be in heavy syrup? Does it add to their taste? Could I use frozen peaches instead?
I just got my bike out of the garage last week. It is FINALLY warm enough here for bikes again, which I miss terribly in the winter. I know exactly what you mean about the joy you felt as a child, because I still feel it now in my 30’s. What a wonderful post.
And that pie looks gorgeous, too!
Hi Christy,
This pie looks and sounds wonderful! I can’t wait to try it. Also,
thanks for the wonderful memories of riding my bike. Ioved the basket on the front and the sparkly streamers on the handles.
Have a great day,
Diane
I amalways looking for the variations . . . can you use any canned fruit for this recipe? I have a berry family, no one really does peaches. but this sounds so simple, I want to whip it up just for that reason alone.
i’ve been mak’n this for ages. only i never putit in a crust and told the kids it was cobbler! it’s so good. i rinse the syrup off my peaches. but everything else is the same. great minds do think alike. i’ll try mine in the crust if you will try yours without sometime. love ya ;D.