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.

A forkful of buttermilk peach pie.

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.

Ingredients for buttermilk peach pie.

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

Pour canned peaches into unbaked pie crust.

Drain your peaches and pour them into your unbaked pie crust.

Add flour to mixing bowl.

In a large mixing bowl, combine all remaining ingredients, including flour…

Add sugar to mixing bowl.


Add eggs to mixing bowl.


Add buttermilk to mixing bowl.


Add melted butter to mixing bowl.

Melted butter…

Make sure this has cooled before adding it to the mixing bowl, otherwise the warm butter will start frying those eggs!

Add vanilla to mixing bowl.

Vanilla extract…

Add ground cinnamon to mixing bowl.

And ground cinnamon.

Mix ingredients together.

 Stir them up until well blended.

Pour buttermilk pie filling over peaches in pie crust.

Pour over your peaches.

Place unbaked pie on baking sheet before baking in the oven.

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).

Baked buttermilk peach pie.

How good does that crust look on our buttermilk peach pie?

Removing a slice of buttermilk peach pie.Serve hot or cold.

Slice of buttermilk peach pie.

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!


  • 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:

Peaches and Cream Pie

Baked Peach Oatmeal

Peach Kuchen

Easy Old-Fashioned Peach Cobbler Recipe

Peach Dump Cake Recipe (3 Ingredients Only)

Lela’s Fried Peach Pie Bars

Slices of buttermilk peach pie.

Buttermilk Peach Pie

This easy old-fashioned buttermilk peach pie with canned peaches recipe includes a custard-like peach pie filling with a flaky crust.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: buttermilk, peach, pie


  • 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


  • 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.


Tried this recipe?Mention @southernplate or tag #southernplate!


“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.

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  1. Hi Christy. I just read a news clip to the effect that folks on a diet lost more weight when they had dessert for breakfast. =-)

      1. That was going to be my question, too! Thanks for answering before I could ask!! I have fresh peaches on hand. And I have printed your “Lela’s fried peach pies” recipe as well. I can’t WAIT!!!

  2. This sounds wonderful. Must make soon. I loved that “flying” on my bicycle. We (my cousin and I) flew all over our neighborhood in Memphis. Those were happy days. Thank you Christy for the smile you give me every morning and throughout the day too. 🙂

  3. I think I have all the ingredients for this on hand! Gonna go sniff my buttermilk right now and get to baking!

  4. I needed your flour to not be camera shy today so that I would know what kind to use – self rising or all purpose? I always get so nervous trying to figure that out, and I’m not entirely sure what the difference is…is it something about yeast??? Thanks for your help, and another great post!

    1. Hi Tami! Just so y’know…self-rising flour has baking powder and salt added to it for convenience. You can make your own by adding 1 1/2 tsp. baking powder and 1/2 tsp. salt to every 1 cup of all purpose flour! Christy has this tip in the back of her frist cookbook, in case you forget this little bit of info. 😉 Can’t wait for her second book to be published!

      1. OMG this was amazing. My boyfriend called it perfection and can’t stop talking about it. I’m allergic to cinnamon so I added a heaping tablespoon of brown sugar instead.

  5. I’m glad I didn’t have a mouthful of Vanilla Chai while I was reading…
    I had no idea that flour was camera shy, but it’s so generous of you to be so understanding. :o)
    P.S. That stuff is why I can relate so well to you, I’m a goof too, Makes life so much fun for us and for everyone we come in contact with too

    ~sigh!~ I guess I’ll be heading to the store later for peaches. This is begging to bee breakfast for us tomorrow to reward our spring break hard work that we are fixin’ to do today. Making room in our office for a college student to stay all summer so they can complete an internship.

    1. Hey Laurie! Isn’t it fun allowing yourself to be goofy at will? Folks are missing out! ~giggle~ Yes, fruit for breakfast is very important you know – and this has vitamin c too, so it’ll help combat Scurvy!!!!
      Don’t wanna mess with scurvy 🙂

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