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 peach pie filling recipe to my growing collection of pie fillings. Here are all the other ones you can try out:
- Homemade Apple Pie Filling
- How to Make Strawberry Pie Filling
- How to Make Blueberry Pie Filling
- How to Make Cherry Pie Filling
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.
How to make peach pie filling? How do you make peach pie filling?
- Cook water, lemon juice, sugar, cornstarch in a saucepan until mixture thickens.
- Turn off heat and mix in peaches, cinnamon and vanilla.
- 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?
- Make a homemade pie dough and spread it in a pie dish.
- Fill it with this homemade filling.
- Cover it with another layer or pie crust and crimp the edges
- Make cuts on top to release heat.
- Bake until the filling is bubbling and the crust is golden brown.
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).
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:
- Ice cream topping
- Pies and tarts
Other pie recipes
Easy Peach Pie Filling Recipe
- 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).
- Stir consistently to prevent any clumps from forming.
- Turn off heat and add vanilla extract, cinnamon powder, peaches and mix everything together.
- 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.
- 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.
Until next time, tata my lovelies!