How to Make Peach Pie Filling

Quick and easy peach pie filling recipe from scratch, requiring simple ingredients and ready in 20 minutes. Use fresh, frozen or canned peaches!

I am happy to finally add this recipe to my growing collection of pie fillings. This is just as delicious as my Caramelized Baked Peaches (With Cinnamon). Here are all the other fillings you can try out: Homemade Apple Pie Filling, Strawberry Pie Filling, Blueberry Pie Filling and Cherry Pie Filling. All of these taste better and fresher and even have a better aroma plus you can adapt them to your preference.

Jump to:

• Key ingredients
• How to make easy peach pie filling recipe from scratch?
• How do you make a Southern peach pie?
• Tips and techniques
• Variations
• Recipe FAQs
• Storage
• More pie recipes
• Recipe

Key ingredients

• Peaches- Fresh or frozen, peeled, pitted, Cut into slices or chopped
• Lemon juice- This adds a little acidity and cuts the sweetness.
• Sugar- Granulated sugar is the best choice.
• Cornstarch- This is used to thicken the mixture.
• Vanilla extract- Adds a lovely aroma and flavor.
• Cinnamon powder- This is optional but also adds flavor.

How to make easy peach pie filling recipe from scratch?

1. Cook water, lemon juice, sugar, cornstarch in a saucepan until mixture thickens.
2. Turn off heat and mix in peaches, cinnamon and vanilla.
3. Let it cool down completely and you are done.

How do you make a Southern peach pie?

1. Make a homemade pie dough and spread it in a pie dish.
2. Fill it with this homemade filling.
3. Cover it with another layer or pie crust and crimp the edges
4. Make cuts on top to release heat.
5. Bake until the filling is bubbling and the crust is golden brown. Check out this Easy Peach Pie post for detailed instructions.

Tips and techniques

• The filling will thicken a little more as it cools down.
• Use a nonstick saucepan to prevent any sticking and burning.
• Continue stirring while sugar mixture is cooking to prevent any clumps from forming.
• If you plan on canning, replace cornstarch with Clear Jel plus add 1 additional tbsp.
• If fresh peaches are in season, use those, hands down because fresh is always best. However, you can also make these with frozen peaches and even canned peaches (that are not soaked in any sugar syrups).
• If you are using frozen peaches, make sure to let them thaw first.
• If you are using canned peaches, make sure they are not soaked in any sugar syrups.
• You can use sliced peaches or chopped peaches.
• You must peel the peaches because the skin has a slightly bitter after-taste that you don't want in your filling.

Variations

• Make a peach dump cake or cobbler with cake mix- Spread this filling in a rectangular cake pan. Sprinkle with vanilla cake mix. Top it off with ½ cup butter (cut into small pieces). Bake for about 40 minutes at 350 degrees F. Serve it with vanilla ice cream.
• Adjust the amount vanilla extract and cinnamon powder, based on your preference or use other spices and extracts that you like.
• Add some zest from a fresh lemon or lime or orange for added flavor.
• Use this filling in cakes, cupcakes, cobblers, waffles, pancakes. Enjoy it as a topping on ice cream or even cheesecakes like I did in this No Bake Peach Cheesecake and of course use it in pies and tarts. You can also use it in this Peaches and Cream Dip.

Recipe FAQs

Storage

• Refrigerate- In a sealed container for up to 1 week.
• Freeze- Once the filling fully cools down completely, pour it in sealed air-tight container and place it in a freezer bag to prevent any freezer burns. This can be frozen up to 1 month. When you are ready to use, just let it thaw overnight in the fridge.
• Make ahead- This can easily be made 1-2 days in advance and stored in the fridge.

More pie recipes

• Easy Homemade Apple Pie Recipe
• Easy Caramel Apple Pie
• Easy French Silk Pie
• Easy Pecan Pie

Recipe