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Peach pie filling in white bowl with brown rim

Peach Pie Filling

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cooling time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: One 9-inch pie or cobbler 1x
  • Category: Desserts
  • Method: Cooking
  • Cuisine: American

Description

Making homemade pie filling is much easier than you think. This simple recipe with just 5 ingredients features fresh peaches and can be used for pies, dump cakes, crisps, crumbles, and cobblers. It keeps well in the refrigerator and can be frozen. Make it during peach season and enjoy their wonderful flavor year round.


Ingredients

Units Scale
  • 4 cups peach slices (650g) about 7 medium
  • 1/2 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 cup of water
  • 1/4 teaspoon vanilla extract

Instructions

  1. Wash and peel peaches. Open in half and cut three or four wedges from each half.
  2. Put the fruit in a large bowl, add the brown sugar, mix lightly and let stand for about 30 minutes, until the natural juices from the peaches are released. 
  3. Drain this liquid into a medium saucepan. If the colander can hold the peaches but is not smaller than the pan drain them into a medium bowl first and then transfer the juice to the saucepan. 
  4. Put the remaining peaches in the bowl where you mixed them with the sugar. No need to use and wash another bowl. 
  5. Add the cornstarch and mix well with a hand whisk until it's smooth with no lumps. 
  6. Depending on what you'll use this peach mixture for (see Notes below on how to use it) dd the water, mix and heat over medium temperature until it starts to boil. Softly boil it until it slightly thickens and the cornstarch cooks, about 2 minutes. 
  7. Remove from the stove and add the liquid to the peaches. 
  8. Mix lightly and let cool completely before using. See Notes below for dessert ideas.
  9. Cover with plastic wrap or transfer to an airtight container and refrigerate for 4-5 days or freeze if not using it anytime soon. 

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Peaches: fresh fruit is always the first choice, but this can be made with unsweetened frozen peaches. I recommend thick wedges, not the type that are cubed, as they will retain the shape more. Keep in mind that frozen fruit always loses firmness after it's defrosted.

Storing: you can keep it covered with plastic wrap or in an airtight container for 4-5 days in the refrigerator, or frozen for a month.

Flavorings: I add vanilla because I think it adds a light sweetness that complements the juicy peaches well. You can omit it if you want plain sweet peach flavor or use spices like ground cinnamon or cardamom in addition to the extract.

How to use it: use this peach filling as is for a peach cobbler, peach dump cake, a crumble or crisp. For making a fruit pie, don't add the water as it will make the filling too runny, especially if you add a top crust. 

Serving it: if you're using this peach mixture to make a pie or any of the desserts mentioned above, the best way to serve it is slightly warm (or at room temperature during hot days outside) with a scoop of vanilla ice cream.

Easy peach pie: use the homemade graham cracker crust or a purchased pie shell, add the peach mixture, and top with a simple crumble mixture (found in the cherry crumb pie recipe). Bake it until bubbly and golden. Or use a good quality store-bought pie dough and make a double crust pie, making sure you pierce the dough in the top to create an air vent.

From scratch: for making a pie completely from scratch I always use the Flaky Pie Crust recipe. It can be made ahead and refrigerated for a week or frozen for a month, and creates a flaky crust.

Keywords: peach pie filling