When peaches are at their peak, I want desserts that actually taste like peaches. This homemade peach pie filling keeps things simple with fresh peaches, a little brown sugar, lemon juice, vanilla, and cinnamon, and is ready in less than 20 minutes. The filling cooks down into tender peaches coated in a thick sauce that continues to thicken as it cools.
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Living in Central Texas, we’re lucky to have Fredericksburg peaches just a short drive away. Every summer, they show up at farmers markets, roadside stands, and grocery stores across the area. Their sweet, juicy flavor is exactly what I want in a homemade peach pie filling. We use it for a classic peach pie, spoon it into turnovers, and always save a little to swirl into peach pie no-churn ice cream.
Featured Ingredient: Peaches
Fresh peaches are the foundation of this homemade peach pie filling, so the better the peaches, the better the final result. Living in Central Texas, we often reach for Fredericksburg peaches when they’re in season. Their sweet, juicy flavor makes an excellent pie filling.
Look for peaches that give slightly when gently pressed and smell fragrant near the stem. If they’re hard as a baseball, give them a few days on the counter.
Freestone peaches are the easiest to work with because the pit separates cleanly from the fruit. Clingstone peaches work too, but you’ll spend a little more time cutting around the pit.
Frozen peaches are a good option when fresh peaches aren’t available. Thaw them first and drain any excess liquid before making the filling.
To peel fresh peaches, score a small X on the bottom and blanch them in boiling water for 30 to 60 seconds before transferring them to an ice bath. Once cooled, the skins should slip off easily. A sharp Y-peeler is another good option, especially if you’re only peeling a few peaches.
Other Ingredients and Substitutions
The complete ingredient list and measurements are listed in the printable recipe below.
- Granulated Sugar and Brown Sugar: We use both granulated and brown sugar to sweeten the filling without overpowering the peaches. Granulated sugar lets the fruit shine, while brown sugar adds a subtle caramel note. Since peaches vary in sweetness throughout the season, taste one before you begin. Exceptionally sweet peaches may need a little less sugar.
- Cornstarch: Toss the cornstarch with the sugars before adding it to the peaches. Mixing it with the dry ingredients helps prevent clumps and gives you a smoother filling.
How to Make Homemade Peach Pie Filling
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Taste your peaches before you start cooking. The sweetness of peaches can vary quite a bit throughout the season. A quick taste test will tell you whether you should use the full amount of sugar or reduce it slightly.
Peel and Slice the Peaches: Use a Y-peeler to remove the skins, then slice them into uniform pieces. We find a Y-peeler is the quickest and easiest option for this recipe, especially when working with ripe summer peaches. If your peaches are particularly soft, you can also score a small X on the bottom of each peach, briefly blanch them in boiling water, then transfer them to an ice bath. The skins should slip right off.
Prepare the Filling Mixture: Whisk together the granulated sugar, brown sugar, cornstarch, and cinnamon in a large bowl. Add the peaches and lemon juice, then stir until the peaches are evenly coated.
Cook the Filling: Transfer the mixture to a large saucepan over medium heat. As the peaches cook, they’ll begin to soften and release their juices. Continue cooking, stirring regularly, until the filling becomes glossy and thickened. The peaches should be tender, and the sauce should coat the fruit evenly.
Add the Vanilla and Cool: Remove the filling from the heat and stir in the vanilla extract. Let the filling cool completely before using it. The filling will continue to thicken as it cools.
How to Use Peach Pie Filling
A classic peach pie is the obvious choice, but we also love using it to make peach turnovers, layering it into peach pie no-churn ice cream, and using it as the fruit layer in a cobbler or crisp.
We also love using it as a topping for cheesecake, pancakes, waffles, French toast, or vanilla ice cream. If the filling has been refrigerated, warm it slightly before serving to loosen the sauce and bring out the peach flavor.
Make-Ahead and Storage
Make-Ahead: Homemade peach pie filling is a great make-ahead recipe, especially during peach season. Prepare the filling up to 5 days in advance and refrigerate it in an airtight container until you’re ready to use it. Starting with chilled filling can make assembling desserts quicker and easier.
Refrigerator Storage: Store cooled peach pie filling in an airtight container in the refrigerator for up to 5 days. The filling will continue to thicken as it chills.
Freezer Instructions: Once cooled, transfer the filling to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before using. If any liquid separates after thawing, give the filling a good stir before adding it to your dessert.
Recipe Tips and Notes
- Cut the Peaches into Similar-Sized Pieces. Keeping the peach slices roughly the same size helps them cook evenly. Smaller pieces soften more quickly, while larger pieces can remain firm.
- Use a Wide Saucepan. A wider saucepan gives the peaches more room to cook evenly and helps excess moisture evaporate more efficiently.
- Don’t Overcook the Peaches. The peaches should be tender but still hold their shape. Cooking them too long can cause them to break down, leaving you with more of a peach sauce than a peach pie filling.
Frequently Asked Questions
More Recipes to Try
Looking for more homemade pie filling recipes? Try one of these:
- Apple Pie Filling – Made with fresh apples, warm spices, and a rich brown sugar sauce, this homemade filling is perfect for pies, crisps, turnovers, and more.
- Homemade Blueberry Pie Filling – Loaded with juicy blueberries and just the right amount of sweetness, this versatile filling works in pies, cheesecakes, and breakfast treats.
- Dark Cherry Pie Filling – Sweet dark cherries, brown sugar, and vanilla come together in a thick, flavorful filling that’s great for pies, crisps, and cobblers.
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Homemade Peach Pie Filling
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Equipment
- Medium Saucepan (2-3 Quarts)
- Vegetable Peeler
Ingredients
- 5 cups fresh peaches, peeled and sliced (about 7 peaches)
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Combine the granulated sugar, brown sugar, cornstarch, and cinnamon in a large bowl. Add the peaches and lemon juice and stir until the peaches are evenly coated.
- Transfer the mixture to a large saucepan over medium heat. Cook, stirring regularly, for 8 to 10 minutes, or until the peaches soften, release their juices, and the filling thickens.
- Remove from the heat and stir in the vanilla extract. Allow the filling to cool completely before using, or transfer to an airtight container and refrigerate for up to 5 days.
