Peach Pie Filling – Simply Home Cooked
This Peach Pie Filling has just the right texture for a delicious summer dessert. Sweet and syrupy with slices of juicy peach, this filling is going to make your pie irresistible.
Table Of Contents
Recipe Details
Summer is the perfect time to break out sweet, delicious homemade pies. I love this sweet and delicious Peach Pie Filling that is the perfect complement to barbecue meals and warm weather. This is great for making pie, peach cobbler, or topping your favorite ice creams and pancakes.
- TASTE: This peach pie filling recipe is made with sweet peaches and rich brown sugar. Spiced with cinnamon, it has a rich and fruity flavor that you’ll love.
- TEXTURE: Syrupy and thick, this filling is full of juicy peach slices and sugar and spice syrup.
- TIME: It only takes 20 minute to make.
- EASE: This recipe is nice and easy, with just a few ingredients. Add this filling to a premade pie crust for a quick and convenient dessert.
What You’ll Need
Ingredient Notes
- Fresh peaches- Any variety will work for this recipe, but choose yellow peaches. Look for ripe peaches as they will be softer, sweeter, and juicier. You can also use canned peaches or frozen and thawed peaches.
- Lemon juice- This adds a hint of acidity and citrus flavor, as well as helping preserve the fruit.
- Cornstarch- This is added as a thickener to give the filling its syrupy texture.
- Brown sugar- Unlike white sugar, the molasses in brown sugar adds a rich flavor as well as syrupy thickness to the peach pie filling.
Add-ins and Substitutions
- Substitute tapioca starch- You can also use tapioca starch in place of the corn starch in this recipe to thicken the filling.
- Add mango juice- Adding this thick juice will give the filling more sweet flavor. Just make sure to add a little more cornstarch or reduce the water so that it’s not too liquidy.
- Make a crumble topping- You may want to top your pie with a buttery crumble topping instead of pie dough.
How to Make Peach Pie Filling
- Combine wet ingredients + corn starch. In a large saucepan, stir the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water together with a whisk.
- Bring to a boil. Over medium heat, continue to whisk the ingredients for 2-3 minutes as the filling thickens.
- Prep the peaches. Wash and slice the peaches into 1/4-inch thick slices. You can use fresh or frozen, peeled or unpeeled – it’s up to you.
- Simmer the peaches. Add the peaches to the saucepan and simmer for 5-7 minutes, until softened.
- Cool and store. Allow the peach pie filling to cool to room temperature. If you are storing it for a future peach pie, then place the filling in glass jars and keep in the refrigerator.
- Assemble your peach pie. Roll out the pie dough and place it in a 9-inch pie pan. Spoon in the cooled filling and then place the second piece of dough on top. Brush it with an egg wash and bake for 55-60 minutes at 375 degrees Fahrenheit. Cool and serve.
Pro Tip: Simmering time will depend on how hard or soft your peaches are. Allow them to soften slightly, but not get mushy.
Recipe Tips
- Choose the best peaches- The best peaches for peach pie are yellow peaches, specifically varieties like Sweet Scarlet and Reliance. These peaches bake well in pies because they are sweet, but balanced with some acidity.
- Use cornstarch- Don’t skip the starch in this recipe because it is important for thickening this filling and getting a smooth, syrupy consistency.
- Let it cool- Don’t add the hot pie filling to the pie crust right away as the heat can melt the butter in it. Let the peach pie filling come to room temperature before adding.
FAQs
Tapioca starch and corn starch are the two best thickeners when making a peach pie filling. They mix with the liquids to create a smooth and syrupy consistency that is perfect for pie.
Simmering the peach pie filling ahead of time is the best way to ensure you get the thick texture you want in the filling so it is not too runny. Then let it cool to room temp and add it to the pie crust for baking.
Serving Suggestions
This homemade Peach Pie Filling is sweet and thick with juicy peaches throughout. It tastes amazing with ice cream, pastries, cakes, and pies.
- Ice Cream: Bake this filling in a Homemade Pie Crust and serve it alongside some No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
- Pies/Cobblers: Pair it with other pies, such as this Homemade Apple Pie, Blackberry Cobbler, Cherry Cobbler, or Chocolate Cream Pie.
- Pastries: Enjoy it with a Pear Tart, Peach Galette, Easy Raspberry Cheese Danish, or Strawberry Rhubarb Crisp.
- Cakes: Serve this filling with a slice of New York Style Cheesecake, Cherry Jello Cake, Lemon Pound Cake (VIDEO), or Berry Chantilly Cake.
Make This Recipe in Advance
Make ahead: You can prepare this filling weeks before you make your pie. Just make sure to store it well in a lidded container in the fridge.
Storing: The best way to store homemade filling is in airtight containers, like glass jars, in the refrigerator. It will last for about 2 weeks.
Freeze: You can either freeze it in the glass containers it was placed in after cooling or in the pie crust. If you have prepared an unbaked peach pie, just double wrap it in foil and plastic wrap (or put it in a ziplock bag) and then place it in the freezer. It will last for about 3 months.
More Deliciously Sweet Pies and Cobblers!
Full Recipe Instructions
Homemade Peach Pie Filling
This delicious Peach Pie Filling will really make your homemade pie shine. Syrupy, sweet, and spiced, this is the perfect dessert for summer.
Servings: 10
Calories: 120kcal
Instructions
Simmer the spices, sugar, and water
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In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
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Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
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Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That’s totally optional.
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Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
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Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
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If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.
Notes
Yes, you can. You can either freeze it in the glass containers it was placed in after cooling or in the pie crust. If you have prepared an unbaked peach pie, just double wrap it in foil and plastic wrap (or put it in a ziplock bag) and then place it in the freezer. It will last for about 3 months.
Nutrition
Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 157mg | Fiber: 1g | Sugar: 27g | Vitamin A: 245IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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