This Peach Pie Filling has just the right texture for a delicious summer dessert. Sweet and syrupy with slices of juicy peach, this filling is going to make your pie irresistible.
Homemade peach pie filling
Summer is the perfect time to break out sweet, delicious homemade pies. The warmer weather and longer days just beg for time spent savoring an extra slice of your favorite dessert with all your favorite people. Whether you love pocket-sized apple turnovers, sweet blueberry pie with homemade blueberry pie filling, or tasty peach galette, nothing beats the quintessential summer delight of peach pie. This peach pie filling is made with juicy peaches and rich brown sugar. Spiced with cinnamon and thickened with corn starch, this filling will really make your homemade peach pie shine.
Here’s what you will need
For this homemade peach pie filling, you will need golden brown sugar, white sugar, and corn starch (and water). To enhance the flavor, you’ll also need vanilla extract, lemon juice, and cinnamon. And most importantly, you’ll need ripe peaches.
Best type of peaches to use
The best peaches for peach pie are yellow peaches, specifically varieties like Sweet Scarlet and Reliance. These peaches bake well in pies because they are sweet, but balanced with some acidity. Other types of peaches are just too sweet for baking.
How to make peach pie filling
This is a quick rundown with step-by-step photos. For the full recipe and measurements, scroll down to the printable recipe card.
- Combine wet ingredients + corn starch. In a large saucepan, add the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water, and then whisk.
- Bring to a boil. Over medium heat, continue to whisk the ingredients for 2-3 minutes as the filling thickens.
- Prep the peaches. Wash and slice the peaches into 1/4-inch thick slices. You can use fresh or frozen, peeled or unpeeled – it’s up to you.
- Simmer the peaches. Add the peaches to the saucepan and simmer for 5-7 minutes. This time will depend on how hard or soft your peaches are. Allow them to soften slightly, but not get mushy.
- Cool and store. Allow the peach pie filling to cool to room temperature. If you are storing it for a future peach pie, then place the filling in glass jars and keep in the refrigerator.
- Assemble your peach pie. Roll out the pie dough and place it in a 9-inch pie pan. Spoon in the cooled filling and then place the second piece of dough on top. Brush it with an egg wash and bake for 55-60 minutes at 375 degrees Fahrenheit. Cool and serve.
How to thicken pie filling
It’s very important that your pie filling have the right consistency. To give it that smooth, syrupy texture, you add corn starch + water. They will mix with the other ingredients when thoroughly whisked in, thickening the filling. You can also use tapioca starch or flour as an alternative.
How to store it?
The best way to store homemade filling is in airtight containers, like glass jars, in the refrigerator. It will last for about 2 weeks.
Can you freeze peach pie filling?
Yes, you can. You can either freeze it in the glass containers it was placed in after cooling or in the pie crust. If you have prepared an unbaked peach pie, just double wrap it in foil and plastic wrap (or put it in a ziplock bag) and then place it in the freezer. It will last for about 3 months.
Homemade Peach Pie Filling
Simmer the spices, sugar, and water
- Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
Add the peaches
- Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That’s totally optional.
- Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
Cool and refrigerate
- Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.