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Fresh sliced peaches in peach pie filling in a glass jar.

Homemade Peach Pie Filling Recipe

Fresh peach pie filling is easy to make from scratch. This homemade pie filling can be made from fresh, frozen, or canned peaches. This pie filling is perfect for making peach pie, cheesecake, cobblers, crisp, and more. Use it fresh or freeze it for later.
Course Dessert, Preserving
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 Cups
Calories 253kcal
Author Amy


  • 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


  • 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.


How to freeze peach pie filling:
Add cooled pie filling to a gallon freezer bag. Set in a pie pan and arrange fruit so it fills the the pan. Freeze. Once frozen remove the bag from the pan and store in the freezer for up to 3 months. When you're ready to use it make a pie crust, set the pie filling directly in the crust, and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 45-50 minutes. Watch carefully, if the crust is getting too brown cover with aluminum foil
OR, freeze pie filling in freezer container of freezer bag. Leave a little extra space to allow for expansion when it freezes. One peach pie takes about 5 cups of pie filling (which is how much this recipe makes). I like to freeze them in that amount so it's the right amount for making a pie later. Thaw pie filling in the refrigerator before using.
OR, add pie filling to a pie crust, top with second pie crust, seal, cut slits in the top and freeze the whole pie for up to three months. Bake pie at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 45-50 more minutes. Cover with aluminum foil if the crust starts getting too brown.
Using Canned Peaches:
It's easy to use canned peaches in this recipe. Simply drain the peaches and save the juice. Replace the water in this recipe with the juice add additional water if needed to make 1 cup of liquid. If the peaches have been canned in a thick syrup you might want to reduce the amount of sugar you use. The amount you reduce the sugar by will depend on the sweetness of the peaches. I'd probably reduce it by half.
Using Frozen Peaches:
Frozen sliced peaches are great for making pie filling. Thaw peaches, drain reserving the juice. Use the peach juice instead of water (adding additional water to make 1 cup if needed).
This pie filling doesn't can well because it has cornstarch in it. Use it fresh or freeze it.


Serving: 0.5cups | Calories: 253kcal | Carbohydrates: 64g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 314mg | Fiber: 2g | Sugar: 54g | Vitamin A: 503IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg