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.
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I’ve been making this pie for years. It is one of my Hubby’s favorites! Thanks for sharing this with everyone. And if you haven’t tried it because you’re scared of buttermilk just do it you’ll never look back 🙂
Do we use the peach juice?
So. Good. Yum! (I made 2 – great advice! – and they took 60 min.)
Made this pie last night was told it is the best pie I’ve ever made. Took 50 min to bake. Wish I had followed your suggestion and made two. Thanks so much love your site and books.
It took well over an hour for mine to cook as well, but it was delicious when it was finally done. I’m a newlywed, and I made it for my mother-in-law’s birthday … big hit. Thanks Christy!
I am glad to hear it was a hit Katie!!
Made the peach pie yesterday and chilled it in the refrigerator, then heated up a slice last night , then added a “small” scoop of Vanilla ice cream…that is one fine pie!!! This will be on the dessert list from now on!! Thanks Christy.
I am so glad to hear you liked it Bruce!!!
Hi Christy. I made your peach pie last night for the family, and I did something wrong! It had a great flavor, but took over an hour to cook, and it had a layer of what appeared to be scrambled eggs at the bottom. LOL! What did I do wrong? Thanks!
eep! That is very odd. Did you mix up the eggs really well? You didn’t maybe put them into the butter while it was hot?
As for the cooking temp, that is just plain odd. I would check and see if maybe your oven temp is decreased a little. Often, over time our ovens get “off” (mine is!) and it says 350 but it may be 300…does this make sense? I’m typing impaired today so forgive short answer please!
I’m having that exact issue as we speak. I have one in the oven now. I cooked it the initial 40 minutes and have added 10 minutes to the timer now three times. I’ve long suspected that my oven hates me. I think this is confirmation. Other cakes and pies turn out just fine. However, when I cook a turkey for a big Thanksgiving dinner exactly as the directions stated, it was totally raw. Perhaps my oven is just selective about its timing for hate crimes. Oh well. I shall wait. It will be worth it.