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.
Table Of Contents
Recipe Details
Summer is the perfect time to break out sweet, delicious homemade pies. I love this sweet and delicious Peach Pie Filling that is the perfect complement to barbecue meals and warm weather. This is great for making pie, peach cobbler, or topping your favorite ice creams and pancakes.
- TASTE: This peach pie filling recipe is made with sweet peaches and rich brown sugar. Spiced with cinnamon, it has a rich and fruity flavor that you’ll love.
- TEXTURE: Syrupy and thick, this filling is full of juicy peach slices and sugar and spice syrup.
- TIME: It only takes 20 minute to make.
- EASE: This recipe is nice and easy, with just a few ingredients. Add this filling to a premade pie crust for a quick and convenient dessert.
What You’ll Need
Ingredient Notes
- Fresh peaches- Any variety will work for this recipe, but choose yellow peaches. Look for ripe peaches as they will be softer, sweeter, and juicier. You can also use canned peaches or frozen and thawed peaches.
- Lemon juice- This adds a hint of acidity and citrus flavor, as well as helping preserve the fruit.
- Cornstarch- This is added as a thickener to give the filling its syrupy texture.
- Brown sugar- Unlike white sugar, the molasses in brown sugar adds a rich flavor as well as syrupy thickness to the peach pie filling.
Add-ins and Substitutions
- Substitute tapioca starch- You can also use tapioca starch in place of the corn starch in this recipe to thicken the filling.
- Add mango juice- Adding this thick juice will give the filling more sweet flavor. Just make sure to add a little more cornstarch or reduce the water so that it’s not too liquidy.
- Make a crumble topping- You may want to top your pie with a buttery crumble topping instead of pie dough.
How to Make Peach Pie Filling
- Combine wet ingredients + corn starch. In a large saucepan, stir the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water together with a 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, until softened.
- 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.
Pro Tip: Simmering time will depend on how hard or soft your peaches are. Allow them to soften slightly, but not get mushy.
Recipe Tips
- Choose the best peaches- 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.
- Use cornstarch- Don’t skip the starch in this recipe because it is important for thickening this filling and getting a smooth, syrupy consistency.
- Let it cool- Don’t add the hot pie filling to the pie crust right away as the heat can melt the butter in it. Let the peach pie filling come to room temperature before adding.
FAQs
Tapioca starch and corn starch are the two best thickeners when making a peach pie filling. They mix with the liquids to create a smooth and syrupy consistency that is perfect for pie.
Simmering the peach pie filling ahead of time is the best way to ensure you get the thick texture you want in the filling so it is not too runny. Then let it cool to room temp and add it to the pie crust for baking.
Serving Suggestions
This homemade Peach Pie Filling is sweet and thick with juicy peaches throughout. It tastes amazing with ice cream, pastries, cakes, and pies.
- Ice Cream: Bake this filling in a Homemade Pie Crust and serve it alongside some No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
- Pies/Cobblers: Pair it with other pies, such as this Homemade Apple Pie, Blackberry Cobbler, Cherry Cobbler, or Chocolate Cream Pie.
- Pastries: Enjoy it with a Pear Tart, Peach Galette, Easy Raspberry Cheese Danish, or Strawberry Rhubarb Crisp.
- Cakes: Serve this filling with a slice of New York Style Cheesecake, Cherry Jello Cake, Lemon Pound Cake (VIDEO), or Berry Chantilly Cake.
Make This Recipe in Advance
Make ahead: You can prepare this filling weeks before you make your pie. Just make sure to store it well in a lidded container in the fridge.
Storing: The best way to store homemade filling is in airtight containers, like glass jars, in the refrigerator. It will last for about 2 weeks.
Freeze: 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.
More Deliciously Sweet Pies and Cobblers!
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.
- 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.
- 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
- Braised Beef - December 2, 2024
- Amaretti Cookies (VIDEO) - November 18, 2024
- Double Chocolate Cookies (VIDEO) - November 16, 2024
Danette says
Can you pressure can the pie filling?
Dina says
Hi Danette 🙂 Technically you can, however, I have not tried it for this recipe. So I don’t have instructions to pressure can this peach pie filling. If you give that a try let me know how it goes! 🙂
Jody says
Ridiculous… it does not tell you how much of each ingredient. Is a person supposed to just guess???
Dina says
Hi Jody, in the blog post, I mentioned that the step-by-step photos include a brief recipe rundown, but for the full recipe and measurements, just scroll down to the printable recipe card. I hope that helps clear things up 🙂
Beth says
This peach pie filling recipe was absolutely delicious! The perfect summer pie! I appreciated how thorough your post was; a brief intro of the ingredients before listing the actual recipe was helpful in my knowing from the start whether I had all I needed.
Thank you for a wonderful and thoughtful recipe!
Dina says
My pleasure Beth! I am so glad you enjoyed this recipe 😊
Stephanie says
Looks great. Can I just put the filling into a prebaked pie crust without going into the oven further?
Dina says
Hi Stephanie, I guess I don’t see why not. Everything should be cooked and thickened at that point. Enjoy! 🙂
CJ says
Soooooo good! This is my new go to recipe for peach pies! My family is raving about it.
Dina says
Yay! Awesome to hear you and your family loved this peach pie filling so much! Thank you for your awesome review and support, CJ! 🙂
Dina says
Wow CJ, that’s amazing! Thank you so much for the kind feedback! I really appreciate it 🙂
Tammie G says
Super easy and super delicious.
Dina says
Awesome to hear you loved this peach pie filling! Thank you so much Tammie for your feedback and support! I hope you find more delicious recipes to enjoy on my food blog! 🙂
Mac Farsider says
You can not water bath or pressure can anything with flour or cornstarch in it.
Glour and corn starch, pasta, rice, ect, all have a bacteria in them that makes them very dangerous when canning.
The national institute for canning advises not to do it due to the extreme danger.
Dina says
Thank you for your input Mac! 🙂
Joy LUCAS says
I’m curious if you have ever water bath canned this? I’m wondering if you just could pour the thickened syrup over the sliced peaches in the jar.
Dina says
Hi Joy, I have not tried canning this peach pie filling. I know many people do not want to take the time to can things since it is quite a process that must be executed correctly for food safety reasons. I usually stick to freezing. It’s a lot less work and preserves the peach pie filling well. I hope that helps! 😊
TSbyMelissa says
Joy,
It’s my understanding that it is not safe to can anything containing cornstarch. You could can your peaches in a sugar or honey syrup then make this filling recipe in teh future after opening a jar or two.
Dina says
Hi Joy 🙂 Thank you for your input! I have not actually tried canning this recipe and don’t explain how to can this recipe. Canning is something you definitely want to be safe with so you don’t get food poisoning. 🙂
Cyndi Teske says
They say you can not safely use cornstarch for canning. Clear Jel is the safest for canning pie recipes. But not the instant clear jel as it thickens when liquid is mixed with it.
Debi says
Hi Dina. I am anxious to make your recipe for my husband, but he wants a Spiced Peach pie. Could you suggest some additional spices that I could add in order to grant his wishes. Thank you . 😃
Dina says
Hi Debi, I think the addition of cinnamon and ginger will give it a delicious spiced flavor. I would start off by adding 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon. I hope your husband loves it! 🙂
Angela Olson says
Easy, delicious, and beautiful.
Dina says
Thank you so much, Angela! I appreciate your kind feedback 🙂
Cynthia watson says
Great pie filling 😋
Dina says
Happy to hear you loved this peach pie filling! Thank you so much for your feedback Cynthia 🙂 I hope you find many more recipes to enjoy on my food blog 🙂
Shelly Slusher says
Peach pie filling is amazing.
simplyhomecooked says
Thank you so much for your feedback, Shelly! Happy to hear you loved this peach pie filling 🙂 I hope you find many more delicious recipes on my blog!
BJ McDonald says
Made the blueberry pie filling! Was incredibly easy! Thank you.
simplyhomecooked says
Very happy to hear your loved the blueberry pie filling so much! I hope you love this peach pie filling just as much 🙂 If you get a chance I would really appreciate feedback and a star rating under the blueberry pie filling recipe. It really helps my blog a lot! Thank you 🙂
Joanna Cassese says
I almost never fake but I just wanted to make a fresh peach pie. I used your peach pie recipe and I added some mixed berries and it absolutely delicious. Came out perfect! Thank you so much
simplyhomecooked says
You are very welcome Joanna! It makes me so happy when people love my recipes 🙂 I hope that this peach pie filling will be a repeat recipe in your home! Thank you so much for taking the time to leave your feedback 🙂
BJ McDonald says
Can I use fresh peaches I froze sliced?
simplyhomecooked says
Hi 🙂 Yes, you can use your fresh frozen peaches for this recipe 🙂 I hope you love this recipe!
Jacqueline Voss says
Very easy to do. Used home grown peaches 🍑 and they came out perfect.
simplyhomecooked says
That’s so awesome to hear Jacqueline! Home grown peaches are always the best 🙂 Very happy that you loved this peach pie filling recipe and I hope it becomes a family favorite 🙂 Thank you so much for taking the time to leave your feedback 🙂
Lynda Fisher says
My first ever peach pie with this filling turned out great!
simplyhomecooked says
So happy to hear that Lynda! Always happy when people love my recipes 🙂 I hope this peach pie filling becomes a family favorite! I hope you find many more delicious recipes on my blog 🙂
Lois says
Can I can this as in by processing for 10 minutes in a canner
simplyhomecooked says
Hi Lois, I have never tried this method so I cannot honestly say ow it will turn out.
Carmen Hood says
Can I pressure can the filing? How much pressure and for how long? Thx!
simplyhomecooked says
Hi Carmen 🙂 I have never tried pressure canning for this peach pie filling. So I can’t really help with that, sorry. If you try it please let me know how it goes 🙂
Olga says
Turned out delicious! Didn’t have to any anything. Thanks for the recipe.
simplyhomecooked says
Hi Olga 🙂 Happy to hear you loved this peach pie filling! Thank you for taking the time to leave your review 🙂
Marion strauss says
Requesting a recipe for peach crumble or peach dump for the above recipe. Thank you.
simplyhomecooked says
Hi Marion, I will put that on my list of things to make for the blog! Thank you for your request 🙂
MC says
Your ingredients list needs correction. Is it 3 Tablespoons or 3 teaspoons of corn starch? “tbsp” is a typo, it is either “Tbsp” or “tsp”. I’ve been reading recipes all day and have had to make many assumptions because of typos. Thanks for clairify.
simplyhomecooked says
There is really no rule whether the T in Tbsp needs to be capitalized. As long as there is a “b” in the abbreviation, that’s all that matters. the “b” stands for table. So tbsp and tsp are both correct but mean two different things.
Christina says
Could you can this and water bath it to last longer then two weeks?
simplyhomecooked says
Hi Christina, yes you can can it 🙂
Mary says
This was a tad too sweet to me. It is good and I will use this recipe again but will cut the sugar to 3/4 cup. I did add 1/4c oj to cut the sweetness. Thank you for the recipe.
simplyhomecooked says
Thank you for the feedback Mary 🙂