This homemade peach pie filling comes together easily with simple ingredients in minutes. You can make it ahead of time and use it for pie, crisp, cobbler, or any recipe that calls for peach filling.

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Peach season makes me so happy. The only problem is that I always buy too many peaches, and then they all ripen at once.

I've been making homemade pie fillings for every fruit. So it was only a matter of time before I turned my peach overload into a sweet, spiced peach pie filling.

It's thick, juicy, and so much better than anything from a can. Plus, it comes together on the stovetop in just 15 minutes.

This summer, I used it in a peach crumble pie, a peach dump cake, and spooned it over ice cream. Take one bite, then you'll understand why homemade is always worth it.

Key Ingredients

This easy peach pie filling recipe comes together in minutes with ripe peaches and a few simple kitchen staples.

• Fresh Peaches: Use firm, ripe yellow peaches. They should have a little give when you press on them and a sweet peachy smell. Unsweetened frozen peaches can also be used, but make sure to drain them thoroughly so the filling isn't runny.
• Lemon Juice: Adding a little bit of citrus gives it a brighter flavor.
• Extracts: To enhance the flavor of the filling, I add vanilla and almond extract.
• Sugar: A combination of brown and granulated sugar sweetens the fruit. I love the slight caramel flavor the brown sugar gives it.
• Spices: I add cinnamon, nutmeg, ginger, and cloves because they give the peaches a rich, warm flavor.
• Cornstarch: This thickens the excess juice as the fruit filling cooks on the stovetop. Adding it prevents your filling from being runny and keeps your crust from becoming soggy.

How To Make Peach Pie Filling

Making pie filling at home is so simple. Simply add all the ingredients to a pan and cook on the stovetop until the mixture thickens.

1. Prep the peaches. Peel and dice the fresh fruit into small pieces, then place them in a large mixing bowl.
2. Assemble the ingredients. Add the lemon juice, extracts, sugar, and cornstarch, and gently stir until the chunks are coated. Let it rest for 10 minutes. As the sugar dissolves, it activates the juices in the fruit.
3. Cook the filling. Dump the mixture into a large skillet and heat over medium heat for 8-10 minutes or until the juices start to bubble and thicken.
4. Cool before using. Remove from the heat and cool at room temperature for a few hours. The filling will thicken slightly as it cools.

Storage Recommendations

Store the peach filling in an airtight container or jar in the refrigerator for 2-3 days. The peaches in the filling will start to brown the longer they sit.

Freeze the cooled peach mixture in a freezer-safe bag or container for 2-3 months. To use, thaw in the fridge overnight. Pour off any excess water that may be in it from thawing.

Ways To Use Peach Filling

• Spoon it over the top of a vanilla bean cheesecake.
• Layer pie filling, cheesecake, and angel food cake like these peach parfaits.
• Top ice cream, yogurt, or puff pancakes with it.
• Use it in a pastry to make peach empanadas, poptarts, or turnovers.
• Add an oatmeal topping and enjoy peach crisp.
• Make homemade shortcake and spoon the filling on top.

More Peach Recipes

• Peach Bundt Cake
• Peach Cinnamon Roll Cups
• Peaches and Cream Cake Roll
• Peach Cobbler Muffins
• Blackberry Peach Coffee Cake

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