Quick and easy peach pie filling recipe from scratch, requiring simple ingredients and ready in 20 minutes. Use fresh, frozen or canned peaches!
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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.
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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?
- 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.
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. 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
Yes, you can use fresh, frozen or canned peaches. Just make sure the canned peaches are not soaked in any heavy sugar syrups.
No, 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.
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.
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
Recipe
Easy Peach Pie Filling Recipe
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Ingredients
- 1 cup Water
- 1 tablespoon Lemon juice
- 1 cup Granulated sugar
- ¼ cup Cornstarch
- 1 teaspoon Vanilla extract
- ¼ teaspoon Cinnamon powder Optional
- 5 cups Peaches Fresh or frozen, Peeled, Pitted, Cut into slices or chopped
Instructions
- 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.
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
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Liz
I now have a huge craving for peach desserts! This is the perfect tutorial on how to make a delicious peach pie/cobbler/dump cake! Thanks!
Laura
I'm crazy about peaches! I can't wait to try this!
Diane
I've made this as directed but I was surprised that you don't actually cook the peaches like you do with your apple filling. It tastes delicious but will the peaches soften enough I wonder.
Abeer Rizvi
It does soften enough that it's soft yet firm but still not mushy.If you cook for too long, it releases a lot of juices and the texture changes as well.
Jeanine
Thank you for this great recipe. It's delicious! I used the filling in a pie which I brought to our church blood drive. It was the first pie gone, and the donors loved it. I'll have to make two next time!
Jalisa
Yum! Looks good! Am I correct that after thawing this, you can dump into a baked pie shell and top with whipped cream and eat it? Or do you need to bake the pie?
Abeer Rizvi
If your pie shell is already baked, then you can just dump this filling in there and enjoy!
Robin
So you Do not need to cook the peaches first or anything? You just peel them, cut them up, and throw them in?
Abeer Rizvi
That's correct.
Butterfly
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
Kim K.
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!).
Abeer Rizvi
That makes me so happy! I love it when people try my recipes with such successful results.
Barbara
My first attempt at a peach pie. Making mine from frozen peaches because I had so many given to me. Filling was easy and tastes and looks delicious. Can’t wait to see how pie comes out. Thank you so much. By the way I’m 73 years old and ate many peach pies just never made one. Lol
Abeer Rizvi
I am so glad you tried my recipe. Hope you and your family and friends love it as much as mine!
Lolajo
This was so delicious. I’m in Australia and was craving what I would call an American style peach pie. I found some frozen peaches and your recipe was perfect. Thanks so much.
Abeer Rizvi
That makes me so happy!
Theresa
This recipe is the best!
It taste better than my grandma ((don't tell her)
Abeer Rizvi
Hahahah! So happy you liked it.
Gail Sieglaff
I made this and it turned out to be very good! Thanks.
Bonnie Snyder
This was so terrific!! Not too sweet, the peaches shined!!!
Thanks so much.
Stacy Battle
Excellent
Becky Hale
Super easy to make and very tasty.
Bea
HELP!! I'm wanting to make this using canned peaches in juice but do I drain the peaches & use the juice instead of water or drain & use water? Thanks!!!
Christine
I use the liquid from the can in my sauce.