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    Home » Dessert » Fruit Desserts » Peaches » Peach Pie Filling

    Peach Pie Filling

    Published: Jun 19, 2020 · Modified: Apr 12, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This homemade Peach Pie Filling recipe is SO EASY to make! Store the filling in the freezer and enjoy peach desserts all year long!

    wooden spoonful of peach pie filling

    It can be made with fresh or frozen peaches and simple ingredients from your pantry. Use this peach pie filling to make pies, cobblers, and cheesecake.

    How To Make Peach Pie Filling

    sugar on sliced peaches

    Start by peeling and slicing enough yellow peaches to get 6 cups of sliced peaches. Add granulated sugar and salt. Stir until the slices are coated. Cover and set aside for 30-60 minutes.

    What kind of peaches should I use?

    I would suggest using yellow peaches when making peach pie filling. They hold up well and won’t become mushy when baked.

    drain peaches

    Drain and reserve the sweetened peach juice from the peach slices. Transfer the sliced peaches to a separate bowl and set aside.

    Can I use frozen peaches in this recipe?

    Yes, frozen peaches can be a great option when fresh peaches aren’t available. Or for when you don’t feel like peeling and slicing peaches. You’ll need to thaw them first.

    whisk dry ingredients in pot

    Stir together the brown sugar, cornstarch, ground cinnamon, and ground nutmeg in a large pot until combined.

    add peach juice to pot

    Add the reserved peach juice and whisk until smooth.

    whisking peach sauce in pot

    Bring the sauce to a boil and then reduce heat. Simmer and stir until the sauce starts to thicken slightly.

    add peaches to stock pot

    Add the peaches and stir to coat with the sauce.

    cooked peach pie filling

    Continue cooking, stirring often, until the peaches are softened and the sauce is thickened.

    close up peach pie filling

    Remove from the heat and allow it to cool, stirring occasionally.

    fill container with peach pie filling

    Transfer the peach pie filling into containers or ziptop bags. Be sure to leave a little headspace in the containers so that there is room for expansion. If using a ziptop freezer bag, remove as much as as possible.

    filled container of peach pie filling

    Can I freeze peach pie filling?

    Yes, you can freeze peach pie filling! Once you’ve portioned out the filling, label the containers or bags with the contents, date, and amount. Another option is to freeze it in the shape of a pie dish as I explain in my peach pie recipe blog post.

    As a frame of reference, one can of peach pie filling is about 2 1/3 cups. A pie takes up to two cans or 4 2/3 cups. 

    Store the containers or bags of filling in the fridge for 2-3 days or in the freezer for up to a year.

    When you are ready to use the filling, simply thaw one container (or more). If you know ahead of time that you will be baking, you can thaw the filling in the fridge overnight.

    peach pie filling in container with label

    How To Use Peach Pie Filling

    To make a pie, put one crust in a 9-inch pie pan. Spread the peach pie filling over the crust. Top with a second crust that is either vented or in a lattice. Bake at 425˚F for 35-45 minutes.

    Homemade Raspberry Swirled Peach Ice Cream can be made with only 5 ingredients and without an ice cream maker! It’s the perfect summer treat.

    Peach Cobbler with bisquick is a classic summer dessert that is quick to assemble. Serve while warm topped with vanilla ice cream.

    This Peach Napoleon recipe is made with maple whipped cream and peaches. It is topped with salted caramel and candied pecans for a delicious flavor.

    close up peach pie filling

    Peach Pie Filling

    This homemade Peach Pie Filling recipe is SO EASY to make! Store the filling in the freezer and enjoy peach desserts all year long!
    4.14 from 29 votes
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    Prep Time: 1 hour hour
    Cook Time: 8 minutes minutes
    Total Time: 1 hour hour 8 minutes minutes
    Servings: 4 cups
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    Equipment

    Epicurean Medium Spoon
    TORVA Colander
    Farberware Stockpot
    Twist 'N Loc Containers

    Ingredients

    • 6 cups peeled sliced peaches
    • ½ cup granulated sugar
    • ⅛ teaspoon salt
    • ½ cup brown sugar
    • ¼ cup cornstarch
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 2 teaspoon lemon juice

    Instructions

    • Put the peeled, sliced peaches in a bowl. Add granulated sugar and salt. Stir until the slices are coated. Cover and set aside for 30-60 minutes.
    • Drain and reserve the sweetened peach juice from the peach slices. Transfer the sliced peaches to a separate bowl and set aside.
    • Stir together the brown sugar, cornstarch, ground cinnamon, and ground nutmeg in a large pot until combined.
    • Add the reserved peach juice and the lemon juice. Whisk until smooth.
    • Bring the sauce to a boil and then reduce heat. Simmer and stir until the sauce is slightly thickened about 2-3 minutes.
    • Add the peaches and stir to coat.
    • Continue cooking, stirring often, until the peaches are softened and the sauce is thickened about 4-6 minutes.
    • Remove from heat and allow the filling to cool.
    • Store in airtight containers or freezer bags in the fridge for 2-3 days or in the freezer for up to a year.

    Video

    Nutrition

    Serving: 0.33cup | Calories: 294kcal | Carbohydrates: 74g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 596mg | Potassium: 718mg | Fiber: 4g | Sugar: 60g | Vitamin A: 422IU | Vitamin C: 34mg | Calcium: 137mg | Iron: 4mg
    Course: Pie
    Cuisine: American
    Author: Tonia Larson

    More Peaches

    • slice of peach cheesecake dessert on plate
      Peach Cheesecake Dessert
    • close up of peach pie
      Peach Pie Recipe
    • spoonful of peach cobbler
      Peach Cobbler with Bisquick
    • peach melba recipe
      Bloomin’ Peach Melba

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Peach Pie Recipe
    Peach Cheesecake Dessert »

    Comments

    1. Laurie says

      January 6, 2022 at 6:04 pm

      Excellent pie, the family loved it!!!

      Reply
    2. Katt says

      June 27, 2021 at 12:08 pm

      How many bags standard size bags of frozen peaches would I use?

      Reply
      • Tonia says

        June 28, 2021 at 1:30 pm

        A 16 oz bag of frozen peaches contains about 3 cups of peaches so you would need 2 bags.

        Reply
      • Taylor Shoars says

        July 6, 2021 at 7:33 pm

        i used ten peaches

        Reply
    3. Dorothy Vitale says

      October 13, 2020 at 2:56 pm

      What temperature and how long to bake

      Reply
      • Tonia says

        October 14, 2020 at 4:00 pm

        Hi Dorothy,
        Are you asking about making a peach pie using this pie filling recipe? Here are the complete instructions: https://www.thegunnysack.com/peach-pie-recipe/
        Thanks,
        Tonia

        Reply
    4. Marcia says

      October 11, 2020 at 6:57 pm

      5☆ Great recipe, I just used drained (2) cans of peaches!

      Reply
      • Tonia says

        October 12, 2020 at 10:13 am

        Thank you Marcia! Using canned peaches makes it even easier…no peeling peaches! ~Tonia

        Reply
    5. Jen says

      August 31, 2020 at 8:42 am

      There’s salt listed in the ingredients but not in the directions. Does this recipe call for salt or not?

      Reply
      • Tonia says

        August 31, 2020 at 9:05 am

        Yes, the recipe calls for a tiny bit of salt added at the same time as the granulated sugar. Thanks for the heads up!

        Reply
    6. Maureen says

      August 15, 2020 at 3:32 pm

      So delightfully good!

      Reply
    7. Mary Ralph says

      June 22, 2020 at 8:34 am

      1/4 cup of cinnamon, nutmeg & cornstarch??? I doubt it. How much should that be?

      Reply
      • Tonia says

        June 22, 2020 at 8:47 am

        Hi Mary,
        That would make for some spicy pie filling, wouldn’t it?!! It is 1/4 cup cornstarch, 1/4 tsp cinnamon, and 1/4 tsp nutmeg.
        Happy Baking!
        ~Tonia

        Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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