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Peach Pie Filling Recipe

Peach Pie Filling

iamwinfred
This peach pie filling recipe turns a basket of ripe peaches into a thick, glossy filling you can spoon into a pie, a cobbler, or right over vanilla ice cream. It comes together on the stovetop in under thirty minutes and tastes nothing like the canned stuff.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 5 cups
Calories 150 kcal

Equipment

  • Large heavy-bottomed saucepan
  • Cutting board
  • Sharp paring knife
  • Mixing bowls
  • Silicone whisk
  • Citrus juicer for the lemon juice
  • Rubber spatula
  • Measuring cups and spoons
  • Glass mason jars for storing extra filling

Ingredients
  

  • 6 cups fresh peaches about 2 pounds, peeled, pitted, and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • 3/4 cup water

Instructions
 

  • Bring a large pot of water to a boil and prepare a bowl of ice water. Score a small X on the bottom of each peach, drop into boiling water for 30-45 seconds, then transfer to ice water. Peel, halve, pit, and slice into 1/4 inch thick slices.
  • In a small bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt, breaking up any lumps.
  • Pour water into a large saucepan and whisk in the dry sugar mixture until smooth with no dry streaks.
  • Place over medium heat and bring to a gentle boil, whisking often. Cook for 2-3 minutes until glossy and thickened, coating the back of a spoon.
  • Remove from heat and stir in lemon juice, vanilla, and butter until melted. Gently fold in sliced peaches and return to low heat, simmering 3-5 minutes until peaches soften slightly.
  • Remove from heat and cool at room temperature for about 20 minutes. Use warm in an unbaked pie shell, or cool completely before refrigerating or freezing.

Notes

  • Use ripe but firm peaches — overripe ones turn mushy, underripe ones stay bland.
  • Don't skip the lemon juice — it balances the sweetness and keeps the peach flavor bright.
  • Whisk constantly while the mixture thickens to avoid scorching on the bottom of the pan.
  • Let the filling cool before pouring into an unbaked crust so you don't melt the butter in your dough.
  • Taste your peaches before adding sugar — very sweet peaches may need less than the recipe calls for.
  • If the filling seems thin after cooling, simmer a little extra cornstarch slurry to thicken it further.
  • Swap half the peaches for blueberries or raspberries for a mixed fruit filling.
  • Add a splash of bourbon or peach brandy after cooking for a grown-up version.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.
  • Thaw frozen filling overnight in the refrigerator before using, and reheat gently on the stovetop.

Nutrition

Serving: 1half cupCalories: 150kcalCarbohydrates: 35gProtein: 1gFat: 1.5gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 35mgPotassium: 150mgFiber: 1.5gSugar: 29gVitamin A: 8IUVitamin C: 8mgCalcium: 1mgIron: 2mg
Keyword easy peach filling, homemade pie filling, peach pie filling
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