Crisco.com's Georgia Peach Pie is a recipe for canned peach pie. Other recipes for peach pie using canned peaches are available on HillbillyHousewife.com and JustAPinch.com.
To make Georgia Peach Pie, first press a pre-made pie crust into a 10-inch pie plate according to instructions. Preheat the oven to 400 degrees. Drain 1 29-ounce can of peaches, reserving 3 tablespoons of liquid. Cut the peaches into chunks and place them in a bowl.
Combine 3 tablespoons cornstarch and 3 tablespoons sugar in a separate bowl. Mix in the reserved peach liquid, then add 1 cup minus 3 tablespoons sugar, 3 large eggs and 1/3 cup buttermilk and mix until well combined. Stir in 1/2 cup melted butter and 1 teaspoon vanilla extract. Pour the mixture over the chopped peaches and toss until the peaches are well coated.
Pour the filling into the unbaked pie crust. Wet the edges of the crust with water, then place the top pie crust over the filling and seal the edges. Cut slits in the top crust to vent steam. Brush the top of the pie with melted butter, and sprinkle with granulated sugar.
Bake for 30 to 40 minutes or until the filling is bubbly and the crust is golden brown. Allow the pie to cool to room temperature before serving.