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 easy peach pie filling recipe to make pies, cobblers, and cheesecake.
What You’ll Find In This Post
Why You’ll Love This Recipe
There’s nothing quite like fresh peaches when they are in season! You can use the fresh peaches to make homemade peach pie filling to use in all of our favorite peach desserts. Plus, be sure to make extra to store in the freezer so that you can enjoy it all year long!
- Peaches: Peel and slice six cups of fresh peaches.
- Sugar: Sweeten the pie with granulated sugar and brown sugar.
- Salt: A pinch of salt enhances the flavor.
- Cornstarch: Use cornstarch to thicken the filling.
- Seasoning: Add ground cinnamon and ground nutmeg for flavor.
- Lemon juice: A little lemon juice adds flavor and prevents browning.
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.
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 whisk until smooth.
Bring the sauce to a boil and then reduce the 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 homemade peach pie filling into containers or zip-top bags. Be sure to leave a little headspace in the containers so that there is room for expansion. If using a zip-top freezer bag, remove as much air as possible.
How To Freeze Peach Pie Filling In Containers
Once you’ve portioned out the cooked pie filling into freezer-safe containers, label the containers or freezer bags with the contents, date, and amount.
Store the containers 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 Freeze Filling For Pies
Transfer the cooled filling to a gallon-sized freezer bag.
Seal the bag removing as much of the air as possible. Lay the bag of pie filling in a 9-inch pie dish. Place both the dish and the filling in the freezer until frozen, and then remove the pie dish from the freezer, leaving the bag behind until ready to use.
When ready to use, simply place the frozen pie filling into a pie pastry in a pie dish, add a top crust, and bake! See my fresh peach pie recipe for details.
How To Use Homemade Peach Pie Filling
- Peach Pie: 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.
- Peach Ice Cream: Make homemade peach ice cream with only 5 ingredients!
- Peach Cobbler: You can make a homemade bisquick peach cobbler and serve it warm, topped with vanilla ice cream.
- Peach Napoleon Pastry: This dessert has flaky layers of puff pastry will with peaches and whipped cream!
Frequently Asked Questions
I suggest using yellow peaches when making peach pie filling. They hold up well and won’t become mushy when baked.
To ripen peaches, place them in a single layer in a brown paper bag and roll the top down to seal. The bag traps the gases and helps them ripen faster! Leave them on the counter, at room temperature, away from direct sunlight. Check the ripeness after 24 hours.
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.
Peach Pie Filling
- 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.