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.

Storing and Freezing

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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Recipe

Peach Pie Filling

Yield: 5 cups

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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.

Print

Ingredients

• 7 cups peeled, diced peaches (2lbs, 8 oz)
• 1 tablespoon lemon juice
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ⅛ teaspoon cloves
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions

1. Stir diced peaches, lemon juice, sugar, cornstarch, and spices in a large bowl until all the chunks are coated. Let it sit for 10 minutes.
2. Dump the mixture into a large skillet. Cook over medium-high heat for 8-10 minutes or until thickened.
3. Remove from the heat and stir in the extracts. Let it cool before using.

Notes

• Use firm peaches that are slightly soft but not mushy. If the fruit is overripe, the filling will become extremely soft when cooked, so save those for peach butter.

• Remove the skins for the best taste and texture. I found that using a Y-shaped vegetable peeler to peel the fruit before slicing was easy and fast.
• For the best filling-to-fruit ratio, cut the juicy peaches into bite-sized chunks rather than slices.
• Do NOT use canned peaches for this recipe. Canned fruit is too soft and will break apart as it is cooked or baked.
• Peaches are extra juicy. Start by cooking them down to thicken the juices into a jam-like mixture.
• Let it cool before using it in a pie. If the filling is hot, the butter in the crust will melt, and then you'll have a soggy pie crust.
• If you plan to can this filling, you will need to replace the cornstarch with all-purpose flour or Clear Jel.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 23gFiber: 2gSugar: 19gProtein: 1g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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