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.
To make the best homemade peach pie, try this recipe for a homemade pie crust and peach cobbler.
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.
Full Recipe Instructions
Homemade Peach Pie Filling
Ingredients
- 5 large peaches
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp lemon juice
- 3 tbsp cornstarch
- 1/2 cup white sugar
- 1/2 cup golden brown sugar
- 1/8 tsp cinnamon
- 1 cup water
Instructions
Simmer the spices, sugar, and water
- In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
- 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.
- If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.
Notes
Nutrition
- Spaghetti and Meatballs - September 22, 2023
- Greek Chicken Pasta Salad - September 20, 2023
- Egg Sandwich - September 18, 2023
Donna Ortman says
Can you use a canning method to preserve the peach filling?
Dina says
Hi Donna, yes this peach pie filling can be canned, but I have never tried it myself. Therefore I do not have instructions as to how to can it. I know its a bit of a finicky task and you have to be careful to preserve it correctly for food safety reasons of course.
Kelli Sauvé says
Wow! This is so lovely!! Looking forward to surprising my husband with a fresh peach pie tonight. This filling is a perfect combination of light, sweet and cinnamon.. yum!
Dina says
Thank you Kelli!
Mark S Wisniewski says
I’ve really got to question the addition of water in this recipe. Peaches contain a lot of liquid; in fact, the problem I’ve had in the past is that by the time you add the filling to the crust, the slices are swimming. May I suggest an alternative? Slice up the peaches; add the extract and lemon juice and gently toss. Add the dry ingredients together, mixing well, and then gently toss with the peaches. Let it all sit for five minutes til the juices begin to seep out. Then gently bring the mixture up to a simmer, stirring occasionally as you do. As the sugar dissolves and the mixture thickens, judge whether it needs a bit of water (no more than an 1/8 of a cup at a time) or a bit of cornstarch slurry (two teaspoons to a tablespoon dissolved in maybe an 1/8 of a cup of water). Simmer for 5-7 minutes. The flavor of the original recipe is great, although I use almond extract instead of vanilla.
Dina says
Thank you for your suggestion Mark.
Ruth Ann says
Can you can the peach pie filling and how long you would you cook it in the canner
Dina says
Hi Ruth, yes peach pie filling can be canned. I personally have never tried canning it so I am not too sure how long it will cook in the canner without testing it myself. I know canning is a task that should be done very carefully to avoid improper food storing and possible food poisoning.
Monica says
Hi
Can I use this recipe to fill a layer cake? Thanks in advance 🙂
Monica
Dina says
Hi Monica 🙂 Technically you can, however, I wouldn’t really recommend it. This filling is a bit runny and it may make your cake layers soggy and spill out. It really depends on what kind of cake you are making. If you give it a try let me know how it goes. 🙂
Cheryl says
If using frozen slices peaches how many cups equals the 5 large in your recipe?
Dina says
Hi Cheryl, that’s a great question. You will need about 5-6 cups of frozen peaches to equal 5 large peaches. I hope that helps!
Eliza McNeill says
This recipe is delicious! Really flavorful. I needed a pie filling recipe for “Linda Skeen’s Blue ribbon Peach Hand Pies. I made this recipe with canned peaches. I also accidentally put the peaches right away in the sauce pan with everything else – no harm done. I will make again!
Dina says
Hi Eliza 🙂 Very happy to hear you found this peach pie filling delicious! Glad that you found my recipe and that you will be using this recipe again! Thank you for your support and feedback! 🙂
Shannon says
Hi Dina, does one quart of filling make one 9” pie? Going to try this next week but quart jars are almost too tall for my canner. Let me know.
Shannon
Dina says
Hi Shannon, this peach pie filling should make about enough to fill 1 (9-inch) pie. I do not know how many quarts it makes though.
Kelly Ross says
If you do prepare and freeze an unbaked peach pie, do you have to thaw it completely before baking? What temp and for how long?
Dina says
Hi Kelly 🙂 You don’t want it to thaw out. You would bake it from the frozen form. I bake my peach pie at 370 for about 50 minutes. It also depends on the thickness/size of your pie. You will want to add a little more since it is frozen. I would keep an eye on it toward the end. I hope that helps. Let me know how it goes! 🙂
Pamela says
This recipe is so much easier to follow than most of the other ones I’ve tried making. I used nectarines instead of peaches and it turned out fabulous! Thank you Dina!
Dina says
You are very welcome Pamela! So awesome that this peach pie filling turned out fabulous for you! Makes me really happy when people enjoy my recipes! Thank you so much for your feedback and support! 🙂
Bruce says
Great recipe! The pie filling is very taste. Will be good for a lot of desserts
Dina says
Thank you, Bruce! I am always happy when people love my recipes! Thank you for your feedback! 🙂
Barb O says
Excited to make for 50 fresh fruit & cheesecake tacos. Bringing to doctor’s office in 12 days and concerned if I should freeze. Will it change beautiful color and texture? Half of peaches from orchard are ready to make today, but I could freeze in a couple of days as I will have to make more when second trip to orchard ripens a little more.
Dina says
Hi Barb 🙂 Thank you for giving my peach pie filling a try! Are you referring to freezing the peaches before making the filling? If so then yes you can use frozen peaches for this recipe. You can also freeze the peach pie filling if needed. I hope that helps clarify. Let me know how it goes! 🙂