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. Oh, goodness, this was great. Made this pie for my husband’s birthday since he always wants a peach pie instead of a cake. Used the trick for buttermilk and added a tablespoon of lemon juice to 1 cup of milk. In my haste, I added the whole cup of “buttermilk” to the recipe, and lo, and behold, the recipe calls for 1/3 cup! Well, I just tripled the rest of the ingredients (less one egg) and made two pies and just poured this over some peaches in a sprayed bowl… and that was wonderful, too. Let’s just say I had an adventure with all the buttermilk pie mix that was made and the birthday guests loved the results.

  2. You are so funny you crack me up,better yet you made me feel better today,I love your web site and your recipes,thank you,thank you. Keep on cookin. Love ya. Redhed

  3. The peach pie looks delicious Christy. I looked through your other desert recipes and you have a few more with peaches. My Mom who is from Arkansas makes a awesome peach cobbler. Im surprised you dont have one here yet. 🙂

    Also you mentioned Hinesville. Back in the mid 70’s I went to Military Police school at Ft McClellan there in Alabama. Is it still there?

    1. Ok I meant Ft Stewart. Ft McClellan is in Alabama. I was also at Ft Stewart for 3 years. Went to Desert Storm with the 24th Infantry Division. 😉

  4. For those of you who were asking about using fresh peaches. I found 5 medium size peaches work well for a deep dish pan. Just as I popped the pie into the oven I realized I forgot the flour! I quick pulled it out, dumped the whole mess excluding the shell into a bowl, and very carefully mixed in the flour. I sure hope it works!

  5. I always go by my Five Roses 1915 edition cookbook, which my DH found in an abandoned building. It says custard pies including pumpkin should be cooked at 450F for 10 minutes and then turn the oven down to 350F for 50 minutes. I have never not had it set. For those who are baking for 30 minutes extra check your oven, my oven which is gas was 25 degrees low, finally discovered that the bottom of my oven which comes ot had come loose on one corner, once that was fixed the oven heated properly andbno more having to adjust the temp. Do not put foil on the bottom of the oven it changes thebway it heats.

  6. I just made this pie for the second time. The first was for a pie table we had for my daughter’s graduation in 2012. I only made one pie…big mistake. Gone in seconds flat. I had the same problem with the timing. This time, I made it for our annual teacher work day barbecue (tomorrow). I substituted a third of the peaches for blueberries and leveled the flour, which I doubled. The result: two perfect pies in 50 minutes. I wish I could post a picture. Beautiful!

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