How to Make Peach Pie Filling - CakeWhiz

How to Make Peach Pie Filling

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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 peach pie filling recipe to my growing collection of pie fillings. Here are all the other ones you can try out:

This homemade peach pie filling totally beats canned pie filling!

It tastes better and fresher and even has a better aroma plus you can adapt it to your preference.

Homemade Peach Pie Filling Recipe

How to make peach pie filling? How do you make peach pie filling?

  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.

Can you make a peach pie with canned peaches?

Yes, you can use fresh, frozen or canned peaches. Just make sure the canned peaches are not soaked in any heavy sugar syrups.

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.

How to Make Peach Pie Filling

Canned peach pie filling recipe/ Peach pie filling for canning

This filling cannot be canned because there is cornstarch in this recipe. Based on my research, cornstarch and flour are not heat stable and  break down after some time, which can lead to bacteria growth. In order to can this filling, you have to replace cornstarch with Clear Jel in the same quantity plus 1 tbsp that’s required in this recipe.

Frozen peach pie filling/Freezing peach pie filling

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.

Peach pie filling without cornstarch

If you are not using cornstarch, you would have to substitute with Clear Jel in the same quantity as cornstarch plus 1 tbsp, required in this recipe.

The addition of cornstarch causes thickening to happen during cooking and a bit more, as the filling cools down. With Clear Jel, the thickening only happens during cooking.

Peach pie filling cobbler

Some people also call this a dump cake. Basically, you are spreading this  pie filling in a rectangular cake pan, sprinkling cake mix, topping it off with melted butter or butter pieces and baking.

Peach dump cake with peach pie filling

Spread this pie filling in a rectangular cake pan. Sprinkle with vanilla cake mix. Top it off with 1/2 cup butter (cut into small pieces). Bake for about 40 minutes at 350 degrees. Serve it with vanilla ice cream.

Fresh peach pie filling

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).

Easy Peach Pie Filling with Fresh, Canned or Frozen Peaches

Tips for easy peach pie filling from scratch

  • 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.
  • Fresh peaches are best in this recipe but canned and frozen peaches work well too.
  • 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.
  • Adjust the amount vanilla extract and cinnamon powder, based on your preference OR use other spices and extracts that you like.

Use this filling in:

  • Cakes
  • Cupcakes
  • Cobblers
  • Waffles
  • Pancakes
  • Ice cream topping
  • Pies and tarts

Other pie recipes

Quick and Easy Peach Pie Filling Recipe From Scratch
5 from 7 votes

Easy Peach Pie Filling Recipe

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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

Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 303 kcal
Author: CakeWhiz


  • 1 cup Water
  • 1 tbsp Lemon juice
  • 1 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla extract
  • 1/4 tsp Cinnamon powder Optional
  • 5 cups Peaches Fresh or frozen, Peeled, Pitted, Cut into slices or chopped


  1. In a large nonstick saucepan, add water, lemon juice, sugar, cornstarch and cook at medium-high heat until mixture becomes thick (About 5-8 minutes).

  2. Stir consistently to prevent any clumps from forming. 

  3. Turn off heat and add vanilla extract, cinnamon powder, peaches and mix everything together.

  4. Allow the fulling to cool down completely and then use it in pies or you can even freeze it for later or store in the fridge for up to 5 days. 

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in the fridge for up to 1 week or frozen in sealed air-tight freezer bags for up to 1 month. 
  • This filling is enough for one 9 inch pie. 


Nutrition Facts
Easy Peach Pie Filling Recipe
Amount Per Serving
Calories 303
% Daily Value*
Sodium 4mg0%
Potassium 365mg10%
Carbohydrates 76g25%
Fiber 3g12%
Sugar 66g73%
Protein 1g2%
Vitamin A 630IU13%
Vitamin C 14.2mg17%
Calcium 12mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

12 comments on “How to Make Peach Pie Filling”

  1. I just love peaches, and this is a delicious recipe. I have tried it, and it turned out very yummy. Moreover, I used this peach pie filling to garnish over my tart, and you know what, everyone just loved peach tart because of its unique taste. Thanks for sharing 5 stars

  2. You made me the happiest person on earth this week! We have two peach trees, and they produce the juiciest peaches ever. If I use fresh peaches to make a cobbler, crisp, or pie, I have no control over the thickness of the filling, and most of the time it’s so watery that the crust or crumble topping gets soggy and the fruit breaks down to practically nothing. But if I freeze them, they turn into mush when they defrost — no matter how carefully I prepare them for freezing or how thick I make the filling.

    Enter your amazing recipe!

    Stove top filling was absolutely the answer. I was able to cook up a super thick cornstarch mixture (pretty much a paste). So when I added the peach chunks and they released all their juice, the filling ended up being the perfect consistency. I haven’t made a pie yet, but I’ve been scooping filling into individual ramekins, sprinkling with a crumble topping, and baking. No more soggy topping! I’ve also popped the ramekins (with just filling) into the microwave and then topping them with a pre-baked cobbler biscuit.

    Thank you, thank you! I can’t wait to can some of this filling next year (using ClearJel of course!).5 stars

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