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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the Pie: Bake for 40-45 minutes until the crust is golden brown and the filling bubbles through the slits.
- 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
