This easy homemade peach pie filling is the perfect thing for your next batch of cooked pies and cobblers. Made with just a few ingredients and frozen peaches, every bite is flavorful and perfect.
Recipe: $3.70 | Per Serving: $0.46 | Servings: 8
We love peach pie and strawberry peach cobbler too, so this easy peach filling recipe really comes in handy. With just a few basic ingredients, it delivers fabulous results. Whether in a No Bake Graham Cracker Crust or a double pie crust, it adds flavorful simplicity to any pie.
Using frozen peaches for homemade peach pie filling ensures you can savor the taste of summer peaches year-round. Even when fresh peaches are out of season, this recipe captures their essence perfectly. It's versatile enough for various desserts, from classic peach pie to topping your favorites.
For more seasonal pie ideas, explore my recipes for Instant Pot Apple Pie Filling, Applesauce Custard Pie, and Apple Pie with Graham Cracker Crust.
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🍯 Why This Recipe Works
- It's great for out-of-season. Peaches aren't always in season, and they can really vary in taste depending on the types of peaches and the time of year. The advantage of using frozen peaches is that they are typically picked and flash-frozen at their peak ripeness, preserving their flavor and texture.
- It's affordable. Frozen peaches can be way cheaper than fresh peaches and take a lot less time to prep, so I am here for that. This frozen peach pie filling is simple and dependable all year long. If you have fresh peaches, be sure to check out our Peaches and Cream Bundt Cake.
- Minimal ingredients. We won't need much to make a tasty filling. Add some premade pie crusts and have a simple dessert that's perfect for any occasion.
🥘 Ingredients
Ingredient Notes:
Frozen peaches- You'll want to use a bag of frozen peaches. I like to get mine from Walmart, but a lot of grocery stores (including Aldi) seem to carry it year-round.
Lemon juice- Adding lemon juice will help to give us a nice color and freshness.
Brown sugar- For a depth of flavor and sweetness, we like to use brown sugar, but you can use granulated sugar instead.
Cornstarch- This is the thickening agent, and it will help to keep your filling from becoming too runny.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Homemade Peach Pie Filling
Step 1: In a medium or large sized pot over medium high heat, combine the water, lemon juice, sugar, and cinnamon. Whisk in the cornstarch.
Step 2: Stir until the sugar looks dissolved, and then add in the peaches and vanilla extract.
Step 3: Continue cooking and stirring until the mixture becomes thickened. This could take a while, depending on how frozen and cold the peach slices were when they entered the pot.
This is because they have to thaw and warm up before the mixture can solidify. Remember to stir gently so as not to crush the sliced peaches.
Step 4: Once the filling has thickened, remove it from heat and allow it to cool. Use as desired.
The recipe card below includes steps for making this peach pie filling into a tasty pie.
🍴 Recipe Tips
- Using Fresh Peaches- Fresh peaches are suitable substitutes for frozen ones and require less cooking time. However, peeling is necessary for fresh peaches.
- Reducing Cooking Time- Warming frozen peach slices to room temperature can expedite the cooking process.
- Pie Option- Instructions for transforming this peach pie filling into a delicious pie are provided on the recipe card below.
💭 Recipe FAQs
This peach pie filling once made can be cooled and stored in the fridge in an airtight container for up to 4 or 5 days.
If you don't cook the filling long enough on the stove for it to become thickened, the results will be soupy and runny later. Another good reason could be that you didn't allow the pie or dessert to cool long enough after baking.
This pie filling has a thickener that activates at high heat but it doesn't thicken completely until the mixture begins to cool down. Allowing the pie to cool will help it to solidify enough that it isn't a runny mess.
You can use this pie filling in a cobbler, pie, or tart, or use it as a topping on ice cream. I like peach dump cakes because they're easy and flavorful too.
❤️ More Delicious Pie Recipes
If you tried this Homemade Peach Pie Filling, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Homemade Peach Pie Filling
Ingredients
- 1 cup water ($0.00)
- 1 Tablespoon lemon juice ($0.06)
- 1 cup brown sugar ($0.44)
- ⅛ teaspoon ground cinnamon ($0.01)
- ¼ cup cornstarch ($0.16)
- 5 cups sliced frozen peaches ($2.97)
- 2 teaspoon vanilla extract ($0.06)
Instructions
- In a medium or large sized pot over medium high heat, combine the water, lemon juice, sugar, and cinnamon. Whisk in the cornstarch.
- Stir until the sugar looks dissolved and then add in the peaches and vanilla extract.
- Continue cooking and stirring until the mixture becomes thickened. This will take a while depending on how frozen and cold the peach slices were when entering the pot as they have to warm up and thaw before the mixture can solidify. Remember to stir gently.
- Once the filling has thickened, remove from heat and allow to cool. Use as desired.
How to turn the peach filling into a pie
- Preheat your oven to 450 degrees F and press a prepared pie crust into a pie pan.
- Add your cooled filling and then top with another layer of pie crust. Crimp the edges to seal and remember to cut a vent hole. Brush the top with an egg wash (1 egg beaten with 1 Tablespoon of water).
- Bake at 450 degrees F for 10 minutes and then reduce heat to 350 degrees F and continue cooking for another 20-25 minutes. If the edges of the pie crust begin to darken you can loosely cover them with aluminum foil to keep them from darkening even more.
- Remove from oven and allow to cool before serving. This will help the filling to thicken so it's not runny when sliced.
- Slice, serve, and enjoy.
Notes
- Use fresh peaches to cut down on cooking time.
- Warming frozen peach slices speeds up cooking.
- Ensure the filling cooks well on the stove to avoid a runny texture.
- Cooling the pie post-baking is crucial.
- Keep the peach pie filling airtight in the fridge for 4-5 days.
- This filling works in pies, cobblers, tarts, or as an ice cream topping. Great for quick peach dump cakes.
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