Buttermilk Peach Pie With Canned Peaches
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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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Mine is in the oven now. Baking at 350 for about 65 minutes at this point. Smells wonderful.
Christie, Is there any way this can be made with cherries? I have a neighbor that is waiting for me to make him a cherry pie 🙂
LOVE YOUR SITE!!!
I, too, would love an answer to both the fresh peaches question and the Splenda question. Want to make this for my MIL’s birthday. She is diabetic. Thank you!
Do you think you could use fresh peaches? I have some gorgeous ones I got at the fresh market and would love to use them….will it work?
Any idea what would be a suitable substitute for the eggs? My little one is allergic to egg whites and yolks. It makes baking very difficult.
Can this recipe be made with Splenda? I’d love to try it, but don’t do sugar.
To me this sounds an awful lot like kuchen, am I right. It has been years since I have had kuchen, mainly because the recipe that I have(that I know is super good) is such a huge recipe that there is absolutely no way I could use that many and I don’t have a big freezer, plus that amount of fruit is unaffordable at one time. The recipe came from a friend of my former mother in law, and is about 100 times better than the one my mother in law made. Plus after my kids grew up I got rid of most of my baking pans.