Homemade Peach Pie Filling


Homemade peach pie filling made with fresh, juicy peaches beats buying canned filling any day. No preservatives and takes about 8 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.

Yields 4

Homemade Peach Pie Filling

20 minPrep Time

8 minCook Time

28 minTotal Time

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1 cup water
1 tablespoon lemon juice
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon vanilla extract
4 cups peaches, peeled, pitted, and chopped (roughly 4-5 large peaches)


  1. In a large saucepan, stir together the water, lemon juice, sugar, and cornstarch. Cook over medium heat until thickened and bubbly, roughly 5 minutes. Once it bubbles, cook for another 2-3 minutes, constantly stirring.
  2. Remove from heat and stir in vanilla then the peaches. Cool to room temperature then use right away or store in the refrigerator*.
  3. To make a peach pie
  4. Preheat oven to 375F. Spoon the filling into a prepared 9 inch pie crust (homemade or store bought). Top with another 9 inch pie crust, making slits to let steam escape, or streusel (recipe here). Bake 40-45 minutes or until the top is golden brown. Cool completely before serving.


*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.


More Pie Recipes

Homemade Cherry Pie Filling

Homemade Apple Pie Filling

Peach Galette

Peach Pie Cheesecake Turnovers

Cinnamon Pecan Cherry Pie
(can sub peaches)

Cherry Pie For Two
(can sub peaches)

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  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.

  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.

  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!

  13. This was the BEST. I cut the sugar because my Palasaide peaches are so sweet and ripe. I increaed the amount of peaches and used a puff pastry to make a crostata It was to die for And it is so easy! Thanks

  14. How long will this last in the refrigerator before going bad?

  15. Why can’t you just use Clear-Jel starch and can this? You already have the citric/ascorbic acid with the lemon juice, if you just switch the corn starch to Clear-Jel, I don’t see why this wouldn’t work stuck in a water-bath canner for, say, 30-35 minutes.
    I canned apple pie filling last fall using it instead of standard corn starch, and it worked beautifully (and is very tasty, too, I might add). *grins*
    Just curious. Peaches are really cheap right now, and I’d love to can some pie filling!

    • To be honest, I don’t have much experience working with Clear-Jel, so I cannot give any advice. If you’ve had success with apples, then I’m guessing you can do the same thing with peach pie filling.

      • Thanks for the response! I did find other recipes (on 2 different sites), and they confirmed that with Clear Jel, they can be water-bath canned successfully! Oddly, one site called for over twice the Clear Jel another one did, though all other ingredients and amounts for 7 Qts was the same:
        Quantities of Ingredients Needed For
        (1 Qt) 7 Quarts
        Sliced fresh peaches (3-1/2 C) 6 quarts
        Granulated sugar (1 C) 7 cups
        Clear Jel® powder (1/8 C) 1 C*
        Cold water (3/4 C) 5-1/4 C
        Cinnamon (optional) (1/8 tsp) 1 tsp
        Almond extract (optional) (1/8 tsp) 1 tsp
        Bottled lemon juice (1/4 C) 1-3/4 C
        *1 recipe called for 1 C, a second recipe called for 2 C + 3 T for the same 7 Qt batch. I don’t know why. I have posted a question about it on the site with over double the Clear Jel, but have not gotten a response as of yet.

        I hope it’s okay that I posted the recipe on here!

        • Forgot to add:
          USDA-Recommended process time for Hot Pack Pint or Quart Jars of Peach Pie Filling in a boiling-water canner:
          Process Time at Altitudes of
          0 – 1,000 ft 1,001 – 3,000 ft 3,001 – 6,000 ft Above 6,000 ft
          30 min 35 40 45

  16. How long and at what temperature do you bake the frozen pie filling in a fresh unfrozen crust?

  17. SWEET BABY DINOSAUR!!!!! I just made this filling for a pie and I don’t know if the it will make it into the pie shell. Without a doubt this will be my F.O.R.E.V.E.R. peach pie filling. (Along with ice cream topping and spooned over Angel food cake.) Peaches are in season and I’m going to go crazy making and freezing this filling for year-round use. Thank you from the bottom of my sweet tooth.

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