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!

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

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 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.

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

Add the reserved peach juice and whisk until smooth.

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

Add the peaches and stir to coat with the sauce.

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

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

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.

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.

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.

Continue to Content

Peach Pie Filling

Yield: 4 cups

Prep Time: 1 hour

Cook Time: 8 minutes

Total Time: 1 hour 8 minutes

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

Print

Ingredients

• 6 cups peeled, sliced peaches
• 1/2 cup granulated sugar
• 1/8 tsp salt
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp lemon juice

Instructions

1. 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.
2. Drain and reserve the sweetened peach juice from the peach slices. Transfer the sliced peaches to a separate bowl and set aside.
3. Stir together the brown sugar, cornstarch, ground cinnamon, and ground nutmeg in a large pot until combined.
4. Add the reserved peach juice and the lemon juice. Whisk until smooth.
5. Bring the sauce to a boil and then reduce heat. Simmer and stir until the sauce is slightly thickened about 2-3 minutes.
6. Add the peaches and stir to coat.
7. Continue cooking, stirring often, until the peaches are softened and the sauce is thickened about 4-6 minutes.
8. Remove from heat and allow the filling to cool.
9. Store in airtight containers or freezer bags in the fridge for 2-3 days or in the freezer for up to a year.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Epicurean Kitchen Series Utensils, Medium Spoon, Natural
• 
  TORVA 5-Quart Stainless Steel Colander - Micro-perforated with Professional Strainer - Heavy Duty Handles and Self-draining Solid Ring Base
• 
  Farberware Stainless Steel Stockpot with Lid, 6-Quart
• 
  Ziploc Twist 'n Loc, Storage Containers for Food, Medium Round

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 27mgCarbohydrates: 29gFiber: 3gSugar: 22gProtein: 1g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

Did you make this recipe?

Share a photo and tag us on Instagram @thegunnysack