Homemade Peach Pie Filling

Homemade peach pie filling made with fresh, juicy peaches beats buying canned filling any day. No preservatives and takes about 5 minutes to cook.


Homemade Peach Pie Filling | www.chocolatemoosey.com

July was such a busy month, and I’m so upset that I missed cherry season. It’s a pretty small window in the summer so it’s easy to miss if you are traveling around and not stopping by the farmer’s markets. August marks peach season in PA, and you bet I wasn’t going to miss it! Usually Dad and I do pick-your-own-peaches, but ever since I moved away, it becomes harder and harder to find a weekend together and go to the one farm we love. Instead, I bought a basket from a fruit stand on the side of the road. I love making pie filling, not only for making pies but also for ice cream sundaes and for stuffing cheesecake. Last year, I posted about both apple pie and cherry pie fillings. I also made peach but never blogged about it. I knew this year I just had to share the recipe, especially since both the apple and cherry pie fillings are popular posts. I present to you – Homemade Peach Pie Filling, just like the can but much fresher and without the preservatives.


Homemade Peach Pie Filling | www.chocolatemoosey.com

Peach pie filling is very versatile. The recipe is a pretty basic one, giving you the freedom to add whatever you like. Add cinnamon and clove for a spiced pie. Add a bit of thyme or basil for some freshness. Add other fruits such as raspberries or blueberries then add pecans or walnuts for a medley.


Homemade Peach Pie Filling | www.chocolatemoosey.com

I like to scoop some of the pie filling into a ramekin and bake until warm and the peaches are a bit softer then top with ice cream. Like my tiny scoop of ice cream? It’s a great way to indulge without feeling too guilty. You can also do a quick crumble topping and bake that with the filling (click here to see the recipe for a one-serving crumble topping).

I’ve had people ask if my pie fillings are cannable. After some quick research, the answer is no because of the cornstarch. Cornstarch breaks down after awhile, which affects bacteria growth. Keep this in a jar in the refrigerator for up to a month. Or freeze it. I’ve heard of people putting the pie filling in a freezer bag, placing that bag in a pie plate, and freezing them together. Once frozen, the pie filling now takes the shape of the pie! That way, you can easily slip the filling into the crust without having to thaw it.

Homemade Peach Pie Filling
 
Author:
Serves: Enough for one 9-inch pie
Ingredients
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon vanilla extract
  • 3 cups peaches, pitted and chopped (peeling optional)
Instructions
  1. In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and stir in vanilla then the peaches. Cool to room temperature then use right away or store in the refrigerator*.
Notes
*This recipe is not suitable for canning because of the cornstarch. If you do store the filling in the refrigerator, it may separate. Reheat everything back up in a saucepan until combined and thickened again.

 
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Comments

  1. I think I could eat a bowl of this all by itself. Or perhaps add a little crumble topping. Glad I can still get some fresh peaches here.

  2. Carla,
    Do you have to put it in something? The filling looks good enough to eat with a spoon.
    Annamaria

  3. Sounds delish! The idea of making it ahead of time and storing in the fridge is smart. I’m spending a week with friends soon, and a jar of this along with some frozen pie crust will be great to take along. Then, I can treat them to a fast, fresh-baked treat.

  4. I just found your blog through Food Gawker. Your photos are beautiful. In fact, they are so lovely that I almost want to eat this pie filling, and I don’t even like peaches!

  5. I would just eat this pie filling with a spoon, delicious. Beautiful pictures too!

  6. sounds yummy!

  7. I’m so in love with all things “peach” . I’ve loved them since I was little. I’m so glad to have this recipe now!

  8. The tip about freezing it in a pie plate is brilliant! Sigh, I wish I were a smarter woman and could think of those things myself. Fuggedabout canning this. I want to make it and gorge on it immediately, using all the different techniques you listed in this post. Like, in a single weekend. That’s not frowned upon, is it?

  9. Carla,
    Very timely for me to see this post (after a week of vacation). We picked up peaches on the way home from the beach, and just learned that a friend’s peach tree is ready to go and we’re invited to go pick peaches tomorrow morning. So I’ll have plenty to work with. I especially like the freeze in pan idea.
    Thanks!

  10. I just used this Carla only I made cobbler and it is divine! Thank you!

  11. Just made this yesterday and it was delicious.. However mine turned out just a little too runny. It was hard for me to tell from the directions if I was supposed to cook it at the same medium temperature AFTER it started to bubble for an extra two minutes or if the two minutes included the “bring it to a bubble” time. I erred on the side of the lesser time to avoid burning it.
    Would love to know the correct procedure before I try it again. Otherwise thanks for a wonderful recipe with so many possible uses for it!

  12. Just made this and have the pie baking right now. Unfortunately, it’s the wrong side of summer for peaches, so the only option was canned peaches. Still delicious and so easy! We’ll see how the canned peaches hold up to pie baking, but the filling is still a winner. Can’t wait to try it with fresh peaches!

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