I turned fresh peaches, brown sugar and cinnamon into a Homemade Peach Pie Filling that inspired my Fresh Peach Pie and has everyone asking for the recipe.

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I love the stubborn way fresh peaches turn sweet and a little tart when they meet heat. This Homemade Peach Pie Filling started as a jar of summer regret and now I keep a note on my phone called How To Freeze Peaches For Pie Filling because I hate losing a single ripe bite.

A little ground cinnamon is all it takes to make the flavor sing, and sometimes I use a trick I named Peach Pie Filling For Freezing when time is short. It’s simple, a little imperfect, and somehow the kind of thing you want to spoon straight out of the pan.

Ingredients

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Peaches: juicy, full of fiber and vitamin C, they add natural sweetness.
Granulated sugar gives clean sweetness but adds mostly empty carbohydrates and calories.
Brown sugar adds caramel notes and moisture, a bit less refined, still sugary.
Cornstarch thickens the filling, adds no flavor, it’s mostly pure starch.
Lemon juice brightens flavor, adds tang and vitamin C, balances the sweetness.
Cinnamon gives warm spice, tiny antioxidants, smells amazing and pairs with peaches.
Nutmeg is optional, just a pinch adds depth and a nutty warm note.
Butter melts into glossy richness, gives silkier mouthfeel, you can skip it.

Ingredient Quantities

6 cups fresh peaches peeled and sliced about 6 to 8 medium peaches

3/4 cup granulated sugar

1/4 cup packed light brown sugar

3 tablespoons cornstarch

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon fresh lemon juice

1/4 teaspoon fine salt

2 tablespoons unsalted butter cut into small pieces (optional)

1/4 cup water or reserved peach juice

How to Make this

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1. Peel and slice about 6 to 8 medium peaches until you have 6 cups, toss the slices with 1 tablespoon lemon juice so they don’t turn brown, and reserve any juice that comes off while cutting for later.

2. In a bowl whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/4 teaspoon fine salt.

3. In a small cup mix 3 tablespoons cornstarch with 1/4 cup cold water or the reserved peach juice until totally smooth, no lumps.

4. Put the peaches in a medium saucepan, sprinkle the sugar and spice mix over them and stir to coat, let sit 5 to 10 minutes so the fruit starts to release juices.

5. Pour the cornstarch slurry into the pan and stir gently to combine, place over medium heat and bring to a simmer while stirring so the cornstarch activates and you don’t get lumps.

6. Once it reaches a gentle boil cook 1 to 2 minutes until the mixture turns glossy and thickens to a saucy consistency, but don’t overcook or the peaches will get too soft.

7. Remove from heat, stir in 2 tablespoons unsalted butter pieces if using for shine and flavor, taste and adjust sugar or cinnamon quickly if needed.

8. Let the filling cool to room temperature so it firms up more before using in a pie, or chill in the fridge for 30 to 60 minutes; store in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. Vegetable peeler, to peel the peaches
2. Sharp chef’s knife, for slicing
3. Cutting board
4. Measuring cups and spoons, for sugars, cornstarch, lemon juice and salt
5. Medium mixing bowl, to toss the slices with sugar and lemon
6. Small bowl or cup plus a whisk or fork, to make the cornstarch slurry
7. Medium saucepan, to cook the filling
8. Wooden spoon or heatproof spatula, to stir while heating so you dont get lumps
9. Airtight container or jar, to chill and store the finished filling

FAQ

Q: How do I keep the filling from being soggy? A: Make a cornstarch slurry first by mixing the cornstarch with cold water or reserved peach juice, stir it into the peaches, then bring the mix to a full boil and cook 1 to 2 minutes until glossy and thick. Cool before filling a raw crust or use a partially baked crust to cut down on sogginess.

Q: Can I use frozen peaches? A: Yes, thaw them fully and drain off excess juice, press gently to remove extra liquid. Frozen fruit gives off more juice so you may need a bit more thickener or to cook the filling a little longer.

Q: What is the easiest way to peel peaches? A: Score an X at the bottom, blanch in boiling water 30 to 60 seconds, then plunge into ice water and the skins will slip right off. Works like a charm, just dont overcook the fruit.

Q: How long will the filling keep? A: In the fridge it's good for 4 to 5 days in an airtight container. You can freeze it up to about 6 months, thaw overnight and reheat to bring it back to thickness before using.

Q: Can I cut back on the sugar or use a substitute? A: Yes you can lower the sugars if your peaches are extra sweet, start by reducing total sugar by about a third and taste. Honey or maple works but will change the flavor and color, artificial sweeteners can affect how the filling sets so use with caution.

Q: What does the butter do and can I skip it? A: The small bits of butter add gloss and a richer mouthfeel when stirred in off the heat, but it's optional. You can skip it or use a plant based butter if you want the same texture without dairy.

Homemade Peach Pie Filling Recipe Substitutions and Variations

Cornstarch: swap with tapioca starch or arrowroot at a 1:1 ratio for a glossy, slightly chewier filling. If you only have all purpose flour, use about twice the amount (so ~6 tbsp flour for 3 tbsp cornstarch) and cook a bit longer to get rid of the raw flour taste.
Light brown sugar: replace with 1/4 cup granulated sugar plus 1 tbsp molasses to mimic that molasses note, or use 3 tbsp maple syrup or honey instead. If you use a liquid sweetener, cut the 1/4 cup water or reserved peach juice by about 1 tbsp so the filling doesnt get too runny.
Unsalted butter (optional): swap with the same amount of coconut oil or a vegan butter for a dairy free option, or use salted butter if thats all you got just skip or reduce the added 1/4 tsp salt a bit.
Fresh lemon juice: use fresh lime juice 1:1 for a bright zip, or use 3/4 tbsp apple cider vinegar if you need a pantry swap; bottled lemon juice also works 1:1 in a pinch but the flavor is milder.

Pro Tips

1) pick ripe but still-firm peaches — if theyre super soft the filling turns to mush, if theyre too green its bland. aim for fruit that gives slightly to pressure. if you end up with extra juice, save it and cut back on the added water so the flavor stays strong.

2) let the sugared peaches sit longer than the recipe says, 15 to 30 minutes when you can. that gives time for juices to develop so the cornstarch can do its job with less added liquid. also it lets you taste and reduce sugar before it cooks away.

3) make the slurry perfectly smooth and lump free: whisk the cornstarch into cold liquid thoroughly and, if youre worried, pour it through a fine sieve. if you want to freeze the filling later use quick tapioca instead of cornstarch because cornstarch can get mealy after thawing.

4) finish for flavor and shine: add the butter at the very end and a tiny pinch more salt to wake up the peaches, maybe a splash of vanilla or almond extract if youre feeling fancy. let the filling cool completely before using so it sets better and wont make your crust soggy.

Homemade Peach Pie Filling Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned fresh peaches, brown sugar and cinnamon into a Homemade Peach Pie Filling that inspired my Fresh Peach Pie and has everyone asking for the recipe.

Servings

servings

Calories

248

kcal

Equipment: 1. Vegetable peeler, to peel the peaches
2. Sharp chef’s knife, for slicing
3. Cutting board
4. Measuring cups and spoons, for sugars, cornstarch, lemon juice and salt
5. Medium mixing bowl, to toss the slices with sugar and lemon
6. Small bowl or cup plus a whisk or fork, to make the cornstarch slurry
7. Medium saucepan, to cook the filling
8. Wooden spoon or heatproof spatula, to stir while heating so you dont get lumps
9. Airtight container or jar, to chill and store the finished filling

Ingredients

6 cups fresh peaches peeled and sliced about 6 to 8 medium peaches
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1/4 teaspoon fine salt
2 tablespoons unsalted butter cut into small pieces (optional)
1/4 cup water or reserved peach juice

Directions

Peel and slice about 6 to 8 medium peaches until you have 6 cups, toss the slices with 1 tablespoon lemon juice so they don't turn brown, and reserve any juice that comes off while cutting for later.
In a bowl whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/4 teaspoon fine salt.
In a small cup mix 3 tablespoons cornstarch with 1/4 cup cold water or the reserved peach juice until totally smooth, no lumps.
Put the peaches in a medium saucepan, sprinkle the sugar and spice mix over them and stir to coat, let sit 5 to 10 minutes so the fruit starts to release juices.
Pour the cornstarch slurry into the pan and stir gently to combine, place over medium heat and bring to a simmer while stirring so the cornstarch activates and you don't get lumps.
Once it reaches a gentle boil cook 1 to 2 minutes until the mixture turns glossy and thickens to a saucy consistency, but don't overcook or the peaches will get too soft.
Remove from heat, stir in 2 tablespoons unsalted butter pieces if using for shine and flavor, taste and adjust sugar or cinnamon quickly if needed.
Let the filling cool to room temperature so it firms up more before using in a pie, or chill in the fridge for 30 to 60 minutes; store in the fridge up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.