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.
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
Tips:
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.
Storage:
Keep the peach pie filling airtight in the fridge for 4-5 days.
Usage:
This filling works in pies, cobblers, tarts, or as an ice cream topping. Great for quick peach dump cakes.