Homemade peach pie filling is so easy to make from scratch! This recipe can be made with fresh, frozen, or canned peaches. Plus, you can freeze peach pie filling and use it later for making pies, cobblers, etc. later.
This is one of my favorite ways to preserve peaches for later because it only takes about 30 minutes to make and there’s no canning involved!
Summer just doesn’t last long enough. I feel like we have to eat as many peaches as possible when they are in season because before you know it they’re gone and we’ve moved on to all things pumpkin!
I love making baked peaches with fresh peaches. But, what to do with all the leftover peaches? This recipe is PERFECT for preserving fresh peaches to use later on during the winter.
Why This Recipe Works
- 30 Minutes is all it takes to make a batch.
- It’s easy to double or triple the batch to make lots at once.
- Not only is it delicious served right away, but you can freeze it for later and it still tastes amazing!
- Peach pie filling is really versatile and can be used in peach cobbler, peach icebox cake, or peach pies.
Table of contents
Ingredients
You need pretty basic ingredients to make this recipe. Let’s talk about a couple of the options you have for substituting.
- Peaches: Using fresh peaches is my favorite. Any fresh-eating peach will work for this recipe. Elbertas or Oh Henry’s are my favorites. Just be sure to use free-stone peaches. Frozen peaches or canned peaches can be used too. Be sure to check out my tips for using those.
- Cornstarch: To make the pie filling without cornstarch substitute an equal amount of all-purpose flour.
- Sugar: You can use all granulated sugar instead of some brown sugar for a lighter colored pie filling.
Instructions For Making Peach Pie Filling
Making this peach pie filling recipe is really easy! Let’s go over a few things you’ll need to know so it turns out perfectly!
You’ll want to peel the peaches before using them in this recipe because they are kind of thick and a little bitter. Peaches are easier to peel if they are scalded first.
- Bring a large pot of water to a simmer, or gentle boil. You’ll need enough water to cover the peaches when they are added.
- Wash peaches and carefully set them in the simmering water.
- Simmer for about 1 minute. Remove with a slotted spoon.
- Set in an ice bath to stop the cooking process.
- Using pairing knife to peel the skins off. It should be really easy to remove!
STEP 1:Wash, peel, and slice peaches. Peach slices should be pretty close to the same thickness so they’ll cook evenly. I usually cut my slices between 1/2 an inch and 1 inch thick. Set aside. (See note below about how to scald peaches to make them easier to peel.)
STEP 2: Whisk cornstarch, brown sugar, white sugar, and cinnamon together in a medium-sized saucepan. It’s okay if it has tiny lumps.
STEP 3: Add water and lemon juice to the cornstarch/sugar mixture.
STEP 4: Whisk frequently over medium heat until the sauce is thickened. It will take about 5-7 minutes. The whisk should leave a “streak” on the bottom of the pan when you drag it through the sauce.
Since peaches are already a soft fruit the pie filling doesn’t need to cook to soften the fruit. As the sauce cooks the peaches will start to release liquid which can make the sauce thin. Cooking fresh peaches in the pie filling will help keep its consistency thick enough.
STEP 5: Add sliced peaches to the sauce. Return to the stove and continue cooking over medium heat for 2-3 minutes or until thickened.
STEP 6: Add the pie filling to your favorite pie crust or to a peach cobbler. Or cool and refrigerate or freeze for later.
FAQs
Peach pie filling can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
There are a few ways to freeze homemade fruit pie filling. You can either add it to a plastic freezer container or a sealable freezer bag and freeze it like that. Or, you can put the pie filling in a gallon freezer bag and set it inside the pie pan you will eventually make the pie in. Move the pie filling around inside the bag so it fills the pie pan. Then freeze the pie filling while the bag is inside the pie pan. Once the pie filling is frozen you can remove the bag from the pie plate and keep it in the freezer. When you are ready to make a peach pie the filling will be ready to remove from the bag and set right inside the pie crust! It’s so easy!
Adding lemon juice to the pie filling keeps the peaches from turning brown in this recipe. In other recipes, you can use a product called Fruit Fresh to keep the fruit looking fresh.
Making Peach Pie Filling with Canned Or Frozen Peaches
How to make peach pie filling using canned peaches
- Drain peaches reserving the juice.
- Use the reserved juice plus enough water to make 1 cup of liquid.
- You might need to adjust the amount of sugar used depending on how sweet the syrup the peaches were canned in. I’d probably reduce the amount of sugar used by about half.
How to make peach pie filling using frozen peaches
- Thaw peaches.
- Drain peaches reserving the juice.
- Use the reserved juice plus enough water to make 1 cup of liquid.
- You can use either sliced or cubed frozen peaches.
Learn how to freeze peaches
- Scald, peel, core, and slice peaches.
- Toss peaches in a little bit of lemon juice to prevent them from turning brown. Or, soak them in club soda for 5 minutes and drain. You’ll love the peach-flavored club soda!
- Set peaches in a single layer on a silpat or parchment-lined baking sheet. Parchment paper makes it easier to remove them from the cookie sheet.
- Freeze until firm.
- Remove to a freezer container.
- Freeze for 6-12 months.
Ways to Use Peach Pie Filling
First of all, if you love peaches you need to check out my Raspberry Peach Freezer Jam! And be sure to check out my 5 Minute Peaches and Cream!
You can use frozen peach pie filling any way you’d use canned peach pie filling. Here are a few ideas
- Peach Icebox Cake
- Peach Cobbler
- Top ice cream with it
- Serve over pancakes, waffles, or French toast.
- Use it in crepes.
- Make a parfait with vanilla pudding or Greek yogurt and peach pie filling
Peach Pie Filling Recipe
Homemade Peach Pie Filling Recipe
Ingredients
- 5 cups peaches About 5-6 peaches
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup cornstarch
- 1/4 tsp cinnamon
- dash salt optional
- 1 cup cold water
- 1 1/2 Tablespoon lemon juice
- 1/2 teaspoon vanilla
Instructions
- Wash, peel, and slice peaches. Set aside. See note below for using canned or frozen peaches.
- Add brown sugar, granulated sugar, cornstarch, cinnamon, and salt (optional). Whisk together. It's okay if there are a few small lumps.
- Add water and lemon juice. Cook over medium heat until thickened, whisking frequently. It will take about 5-7 minutes. The sauce should be thick enough that when you drag a whisk or spoon through the sauce it leaves a streak.
- Add sliced peaches. Continue cooking and stirring over medium heat for 2-3 more minutes.
- Remove from heat and add vanilla.
Cathy youngblood says
You made this pie filling easy the way you instructed us on how to prepare the filling on the stove and then putting it to bake with crust its a sure thing those peaches will be soft ok thank you
Amy Engberson says
Baking the peaches in the pie shell will make them a little softer. They really don’t soften too much during the stovetop cooking time.
Jackie Frederick says
So easy and amazing flavor, thank you, as I have never made peach pie filling before!
Amy Engberson says
I’m glad you enjoyed it! It’s so fun to have peach pie in the winter!
Mari Bickmore says
Great recipe. Added extra cinnamon and some nutmeg ‘cause I like it like that
Amy Engberson says
Great idea! I bet nutmeg is delicious in this pie filling!
Sandra says
Absolutely love this! Turned out just as stated. Never used egg wash in bottom layer of crust, as stated, not wet, not slimy, just right! 100%
Amy Engberson says
I’m glad you loved it as much as we do!
Andreea says
Thank you for the recipe and for all the tips. It turned out delicious.
Amy Engberson says
I’m glad you enjoyed it!