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.
OK, so it’s possible that this is the recipe for what I call “the best peach pie ever” that I ate 20 years ago at a party and never even knew who brought it. Sure, I am excited at the prospect of my two favorite pies being in one place… peach and custard. And fine, I love the way you tell stories with your recipes, like I do anytime someone asks me for one. But what really got me was that MY SISTER HAD THAT SAME BIKE! She lorded over me the fact that she had the girly pretty one that still went fast, while I had the black and white mountain bike (or an inexpensive version thereof) that I had wanted – until I saw hers. As soon as I saw the words “Powder Puff” and “banana seat” I was nine again… 🙂
I am so glad you found the recipe!!!
I made this pie today in honor of pi day! Christy, we have to cut the sugar at our house too so I traded the sugar for 1/2 cup xylitol and 1/2 cup brown sugar to cut the “sugar” content but still get yummy carmelized effect across the top. The 2nd one made with blueberries (hubby’s favorite) is in the oven right now. We are so having a piece for breakfast… hello, antioxidants!
AND, you just can’t get much better than pie for breakfast!!
I often think of the time when I was “flying” … it was so glorious and almost magical…just like you describe it! It was interesting to find out that I wasn’t the only one who felt that way!
My first and second bikes were both used..but it was 1950 and I was one of the few people that had one..so needless to say I was very popular.
I teach high school physics and made this pie to take in for our annual Pi Day (and Einstein’s birthday) celebration. The kids LOVED it! It had stiff competition, but was finished far before any of the others.
Happy Pi Day, and thanks for the great recipe!
Amy
I didn’t know it was Pi Day. Ricky and Brady are going to get a kick out of knowing that and now I need to go make a pie myself!! Thanks for sharing Amy, glad to hear it was a hit.
Just a quick note to thank you for a touching post. The metaphor of the child riding a bike and life was heartfelt and moving. That’s why I love coming here; it’s so much more than recipes! You’re a treasure, Miss Christy and I thank you for being you and staying on top of so much. I have a 16-hour work day today and will try to remember to just keep peddling.
I think my husband would love this. Made a recipe yesterday and ended up with an extra can of peaches, and in a couple of days I’ll have leftover buttermilk. May have to make this!