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
Notes
One: Volume
This recipe makes four cups of peach pie filling.
Two: Fridge
Store the cooled filling in airtight containers in the fridge for 2-3 days
Three: Freezer In Containers
Transfer the cooled 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. Label with the contents, date, and amount. Store in the freezer for up to a year. Thaw the filling in the fridge overnight.
Four: Freeze In Pie Shape
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 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 in the freezer. When ready to use, remove the frozen pie filling and place it in a pie pastry in a 9-inch pie dish, add a top crust, and bake. See my peach pie recipe for details.