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 it 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!
But, 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 delcious 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.
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 favorite. 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 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:
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.
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 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.
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.
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 6:
Add the pie filling to your favorite pie crust or in a peach cobbler. Or cool and refrigerate or freeze for later.
FAQ’S:
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 fruit looking fresh.
To make peach pie filling from 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.
To make peach pie filling from 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.
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
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.
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!