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.
Frozen peach pie filling
Peaches aren't always in season and they can really vary in taste depending on the types of peach and the time of year so sticking with canned and frozen is always a great idea during the offseason because the flavors and textures are a little more dependable.
Not only that but frozen peaches can be way cheaper than fresh peaches and take a lot less time to prep so I am here for that.
We love peach pie and peach cobbler so this easy peach filling recipe comes in handy. It only takes a few basic ingredients but the results are always fabulous.
Peach filling ingredients
- Frozen peaches
- Water
- Lemon juice
- Brown sugar
- Cornstarch
- Cinnamon
- Vanilla extract
What you’ll need to make this recipe
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- Medium sized pot
- Wooden spoon
- Measuring cups
- Measuring spoons
Tips for making easy peach pie filling
If you don't have frozen peaches, fresh ones will work just fine and takes even less time to cook. This is because they don't have to go from ice cold to hot and boiling.
If you are using frozen peach slices, warming them up to room temperature can also help reduce the cook time.
I included steps on the recipe card below for turning this pie filling into a tasty pie.
FAQ's about peach pie filling
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 doesn't really thicken the mixture until it 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.
How to Make Homemade Peach Pie Filling
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.
The recipe card below includes steps for making this peach pie filling into a tasty pie.
More great recipes to try
- Strawberry White Chocolate Chip Cookies
- Crustless Veggie Quiche
- Creamy Roasted Garlic and Tomato Pasta
- Brownie Mix Cookies
- Vegan Pineapple Upside Down Cake
- Easy DIY Among Us Sheet Cake
Homemade Peach Pie Filling
Ingredients
- 1 cup water
- 1 Tablespoon lemon juice
- 1 cup brown sugar
- ¼ cup cornstarch
- ⅛ teaspoon cinnamon
- 2 teaspoon vanilla extract
- 5 cups sliced frozen peaches
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.
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