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.
How to freeze peach pie fillingYes, 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.