Sourdough Peach Pie with Canned Peaches

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Sourdough peach pie is the perfect summer dessert. It’s made with canned peaches for an easy treat full of bright, juicy flavor. You can prep the sourdough pie crust beforehand, so the whole recipe comes together with less fuss when you’re ready to bake.

Slices of sourdough peach pie on decorative dishes, shown with fresh flowers

Table of Contents

It isn’t summer until the peaches arrive. We live on the southern coast of North Carolina, and every year, we stock up on perfectly ripe South Carolina peaches.

Georgia may get all the peach glory, but I contend that South Carolina peaches are what summer dreams are made of (no offense, Georgia!).

Every year, I preserve a year’s worth of canned peaches. And just as peach season rolls around again, I use up the last jars to make favorites like sourdough peach cobbler and this sourdough peach pie.

This recipe keeps things simple: a buttery sourdough crust and canned peaches come together for a from-scratch dessert that’s nostalgic and just right for summer.

It’s the perfect dessert for summer cookouts and laid-back summer dinners. But it’s also one of my favorite summer breakfasts, especially when served with a cup of coffee made with homemade brown sugar coffee creamer.

I hope this pie brings you as much joy this summer as it brings to our family!

A slice of pie with ice cream on top and text overlay "Sourdough Peach Pie"

Why You’ll Love This Recipe

Summer Flavors: A slice of peach pie on a hot day is what summer was made for!

Easy: This sourdough peach pie uses canned peaches, so you don’t have to worry about peeling or slicing fresh ones.

Make-Ahead Friendly: The pie dough can be made up to four days in advance and stashed in the fridge until you are ready. Plus, the pie tastes better the next day, so you can make it a day ahead.

Gift-Giving: A homemade peach pie is a lovely gift to share with family, friends, and neighbors. And it’s great for bringing to a summer potluck or cookout.

Old-Fashioned: Homemade pie is an old-fashioned skill that can be honed and passed down to others.

Ingredients

Pie Crust: I used a double batch of my sourdough pie crust for this, but you can use any pie crust recipe or even two store-bought pie crusts.

Peaches: Canned peaches make this recipe quick and easy. Just make sure you thoroughly drain and blot them. I use home-canned peaches, but you can also use store-bought.

Brown Sugar: I prefer dark brown sugar, but light brown sugar will also work.

Get the full list of ingredients and measurements on the printable recipe card below.

Tools You May Need

Strainer: You’ll need a fine mesh strainer for draining the peaches.

Pie Dish: I used a 9″ pie dish for this peach pie.

Step-by-Step Instructions

Step 1: Prepare two sourdough pie crusts and refrigerate for at least 2 hours.

When you are ready to bake, preheat the oven to 350° F.

Step 2: Strain the peaches and blot them dry with a paper towel. The more liquid you can remove, the better. I usually let them sit in the strainer for a few minutes.

A split image, the top with the pie filling ingredients in a bowl, the bottom showing it mixed together

Step 3: In a large mixing bowl, add the strained peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until combined.

Pie dough rolled into a circle, shown next to a pie dish, rolling pin, and butter

Step 4: Roll out the pie crusts to fit a 9″ pie dish. Place one of the crusts in the dish and trim off any excess edges.

Peach pie filling in a pie dish, shown with a slotted spoon

Step 5: Use a slotted spoon to transfer the peaches to the pie dish.

I don’t worry much about letting it drain more. However, I’ve found that using a slotted spoon helps prevent too much liquid when baking with canned peaches.

Once all of the peaches are transferred, I don’t pour in the leftover liquid.

An unbaked latticed pie with brushed with an egg wash, shown with a silicone pastry brush

Step 6: Use a pizza cutter or sharp knife to slice the remaining pie crust into 1/4″ strips for a lattice crust.

Or place the whole crust on top and cut a few slices on top so it can vent.

Crimp the edges to seal.

Optional: Combine the egg yolk and water to make an egg wash. Brush onto the top of the pie.

Baked sourdough peach pie with a lattice crust, shown next to a pie server

Step 7: Bake for 60-65 minutes or until the filling is bubbly and the crust is golden.

Let the pie come to room temperature before serving. The filling will thicken and settle as it cools.

I’ve found that it is best to cool it to room temperature and refrigerate for a few hours before serving.

Tips for Success

The strained juice from the canned peaches is great for cocktails and smoothies. You can also swap out the cucumber in cucumber lemonade with the peach juice for a peachy lemonade.

Let the pie cool completely before slicing. I’ve found that it’s easiest to slice after refrigerating it for a few hours or overnight.

If you notice a little liquid on the surface of the filling after baking, don’t worry. The filling will thicken as it cools.

When making the filling, stir gently so the peaches don’t fall apart.

A close up of a slice of sourdough peach pie

Storage Tips

You can store the pie at room temperature for up to 24 hours. After that, I recommend sticking it in the fridge.

To refrigerate your sourdough peach pie, cover it with plastic wrap or transfer it to an airtight container and store it in the fridge for 4-5 days.

To rewarm leftovers, pop them in the oven at 300° F for 10-15 minutes. But this pie is also delicious cold.

Video – Peach Pie & Vintage Skills

In this YouTube video, I show how to make sourdough peach pie and other vintage and heirloom skills you can easily enjoy in a modern home.

Don’t forget to subscribe to my YouTube channel. New videos come out weekly!

FAQs

Can I use fresh or frozen peaches instead?

Yes, just be sure to peel fresh peaches and thaw and drain frozen ones to avoid excess moisture in the filling.

Does this pie crust taste sour?

No, especially if you are using a recently fed starter. The longer the starter goes unfed, the more sourdough it will taste.

What if my filling is too runny?

Be sure to drain the canned peaches thoroughly. Let them sit in the strainer for a few minutes, and then blot them dry with a paper towel. Also, use a slotted spoon to transfer the peaches to the pie crust.

Can I make the crust ahead of time?

Definitely, you can store sourdough pie crust in the fridge for up to 4 days or freeze it for up to 3 months. That’s a great way to prep ahead and make a pie in a pinch.

Can I freeze sourdough peach pie?

Yes! You can freeze the whole pie or individual slices for up to 3 months. Wrap them tightly in plastic wrap, then foil, and place in a ziplock bag to protect against freezer burn.

Thaw the pie in the fridge before reheating.

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