Homemade Peach Pie Filling Recipe

Introduction

Homemade peach pie filling is a delightful way to capture the sweet, juicy flavor of fresh peaches all year round. This smooth, luscious filling combines perfectly spiced peaches with a velvety thickened sauce, making any pie irresistibly delicious.

Ingredients

• 1 1/8 cups sugar
• 3/4 cup water
• 1/3 cup cornstarch
• 1 1/2 tbsp freshly squeezed lemon juice
• 1 1/4 tsp vanilla extract
• 4 cups peaches (peeled and sliced into 1/2-inch thick wedges)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Step 1: Peel and slice your peaches into 1/2-inch thick wedges. If the peaches are firm, blanch them in boiling water for 30-60 seconds to make peeling easier. In a medium saucepan, whisk together the sugar, cornstarch, cinnamon, and salt to break up any lumps.
2. Step 2: Add the water and lemon juice to the dry mixture in the saucepan, stirring continuously. Place over medium heat and simmer, stirring frequently for 2-3 minutes until the mixture becomes translucent and thickens noticeably.
3. Step 3: Remove the thickened base from heat. Stir in the vanilla extract and the prepared peaches gently to keep them intact. Allow the mixture to cool to room temperature, stirring occasionally to help it set slightly.
4. Step 4: Preheat your oven to 400°F. Pour the cooled peach filling into a prepared pie crust, then cover with a second crust. Cut 3-4 slits in the top crust to allow steam to escape.
5. Step 5: Bake the pie for 40-45 minutes until the top crust is golden and the filling bubbles slightly through the slits. Remove from the oven and let the pie cool completely—about 2-3 hours—before slicing to allow the filling to set perfectly.

Tips & Variations

• Use ripe but firm peaches for the best texture; overripe peaches may turn mushy during cooking.
• Add a pinch of nutmeg along with the cinnamon for a warm, spicy flavor twist.
• For a brighter taste, substitute part of the sugar with honey or maple syrup.
• Try mixing in other stone fruits like nectarines or plums for a unique filling.

Storage

Store leftover peach pie filling in an airtight container in the refrigerator for up to 4 days. You can also freeze the filling for up to 2 months; thaw completely before reheating gently on the stove. Reheat gently to avoid breaking down the fruit texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this filling?

Yes, frozen peaches can be used, but they often release more water. Thaw and drain them well before using to prevent a watery filling.

What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch, which will also thicken the filling nicely.

Homemade Peach Pie Filling Recipe

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★★★★★

4.7 from 148 reviews

• Author: Mariam
• Total Time: 3 hours 30 minutes
• Yield: 1 9-inch peach pie 1x

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Description

This Homemade Peach Pie Filling recipe delivers a luscious, thickened fruit filling that’s perfect for creating classic peach pies. Made with fresh peaches, a simple cornstarch thickener, and flavored with cinnamon, lemon juice, and vanilla, this filling yields a beautifully textured and flavorful pie. The filling is gently cooked on the stovetop, then poured into a pie crust and baked to golden perfection, making a timeless dessert that’s sure to impress.

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Ingredients

Scale 1x2x3x

Pie Filling

• 1 1/8 cups sugar
• 3/4 cup water
• 1/3 cup cornstarch
• 1 1/2 tbsp freshly squeezed lemon juice
• 1 1/4 tsp vanilla extract
• 4 cups peaches, peeled and sliced into 1/2-inch thick wedges
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Pie Assembly

• 1 prepared pie crust (bottom crust)
• 1 prepared pie crust (top crust)

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Instructions

1. Prepare the Peaches: Peel and slice peaches into 1/2-inch thick wedges. If peaches are firm, blanch in boiling water for 30-60 seconds to ease peeling.
2. Mix Dry Ingredients: In a medium saucepan, whisk together sugar, cornstarch, cinnamon, and salt to break up any lumps, forming the filling’s thickening base.
3. Add Liquids and Cook: Pour in water and lemon juice to the dry mixture, stirring continuously. Heat over medium heat, stirring frequently, until the mixture simmers and thickens, turning translucent within 2-3 minutes.
4. Combine with Peaches and Flavor: Remove from heat, stir in vanilla extract, then fold in the prepared peaches gently. Allow the mixture to cool to room temperature, stirring occasionally to help it set slightly.
5. Preheat Oven and Assemble Pie: Preheat oven to 400°F (204°C). Pour the cooled filling into the bottom pie crust, cover with top crust, and cut 3-4 slits in the top crust for steam release.
6. Bake the Pie: Bake for 40-45 minutes until the crust is golden brown and the filling bubbles through the slits.
7. Cool Before Serving: Remove pie from oven and cool completely at room temperature for 2-3 hours before slicing to allow filling to fully set.

Notes

• Blanching firm peaches briefly in boiling water makes peeling easier and faster.
• Cooking the filling over medium heat prevents scorching and ensures even thickening.
• Allowing the filling to cool before baking helps avoid a soggy pie crust.
• Slits in the top crust are essential to let steam escape and maintain crispness.
• Letting the pie cool thoroughly before slicing ensures perfect, clean slices.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Peach pie filling, homemade peach pie, peach dessert, fruit pie filling, cornstarch pie filling