I keep an Easy Peach Pie Filling in my repertoire that uses just five ingredients and comes together in minutes, and the surprising ways I use it for pies, tarts, cakes or simply with a scoop of vanilla always spark questions.

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I have a thing for simple fruit fillings, and this one is sneaky. It centers on sliced ripe peaches and a bright splash of fresh lemon juice, but don’t let that fool you, the flavor runs deep.

I’ve turned it into everything from cobblers to a glossy tart top, and yeah, it’s my go-to for Easy Peach Pie Filling even when I only have a day to spare. If you’re wondering how useful it is, try imagining Dessert Using Peach Pie Filling in a quick cake or spooned warm with something cold.

People always ask what makes it special, I never tell them my secret.

Ingredients

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Peaches: rich in fiber and vitamin C, give natural sweetness and tender bite.
Peach juiciness: watery sugars make filling syrupy, so choose slightly firm fruit.
Sugar: concentrates carbs, boosts sweetness and browning, not many nutrients though.
Cornstarch: pure starch thickener, adds body and clarity, no gluten, high carbs.
Lemon juice: bright acid, lifts flavor, adds tiny vitamin C and tart balance.
Salt: small pinch enhances sweetness and overall depth, barely changes nutrition.
Overall: this filling is mostly fruit and carbs, treat as occasional sweet topping.
Health tip: add less sugar or use riper peaches to cut added sweetness naturally.

Ingredient Quantities

6 cups sliced ripe peaches (about 6 large peaches, juicy but slightly firm)

2/3 cup granulated sugar

1/4 cup cornstarch (4 tbsp)

1 tablespoon fresh lemon juice

1/4 teaspoon fine salt

How to Make this

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1. Peel, pit and slice peaches to make 6 cups total; for easy peeling score an X on the bottom, plunge in boiling water 30 to 60 seconds, then into an ice bath and the skins slip right off, slice about 1/2 inch thick.

2. In a large bowl whisk together 2/3 cup granulated sugar, 1/4 cup cornstarch and 1/4 teaspoon fine salt until mostly smooth.

3. Add 1 tablespoon fresh lemon juice to the dry mix, then add the sliced peaches and toss gently to coat; let sit 10 to 15 minutes so the peaches release juices and the cornstarch starts dissolving.

4. Transfer the peaches and any juices to a medium saucepan, spread them out so they heat evenly.

5. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and looks glossy and thicker, about 5 to 8 minutes depending on how juicy your peaches are.

6. When it reaches a full boil let it boil gently for 30 to 60 seconds while stirring constantly so the cornstarch cooks through and you dont get a raw starchy taste.

7. If lumps appear, mash very gently with the back of a spoon or whisk briefly, but dont overwork it or you’ll break up the slices too much.

8. Remove from heat and let cool at least 15 minutes before using; it will thicken more as it cools, so wait if you need a firmer filling.

9. Use warm or cooled in pies, tarts, cakes or serve with ice cream; if adding to an unbaked pie follow your pie recipe for baking time and temperature.

10. Store leftovers in an airtight container in the fridge for 4 to 5 days or freeze in portions up to 3 months, thaw in the fridge before using.

Equipment Needed

1. Cutting board and paring knife — for scoring, pitting and slicing the peaches about 1/2 inch thick
2. Large pot for blanching water to loosen the skins
3. Large bowl for an ice bath to stop the peaches after blanching
4. Slotted spoon or spider strainer to lift peaches in and out of the water
5. Large mixing bowl to whisk sugar, cornstarch and salt and toss the peaches
6. Measuring cups and spoons for the 2/3 cup, 1/4 cup, 1 tbsp and 1/4 tsp amounts
7. Whisk plus a heatproof spoon or silicone spatula for stirring while cooking (and smoothing lumps)
8. Medium saucepan to cook the peach filling until glossy and thick
9. Airtight container for storing leftovers in the fridge or freezer

FAQ

Q: How does the cornstarch work and how long should I cook it? A: Cornstarch thickens the juices into a glossy syrup, you just whisk it with the sugar first so it dont clump, then stir it into the peaches and simmer until the mix bubbles and turns clear, about 1 to 2 minutes after it starts bubbling. Let it cool to finish setting.

Q: Can I use frozen peaches? A: Yes, thaw them and drain off excess liquid, then treat them like fresh. You may need to cook the filling a little longer since frozen fruit can be wetter, but the same cornstarch amount usually works fine.

Q: Can I cut back on the sugar or use a substitute? A: You can reduce sugar, try cutting it by 25 to 50 percent if your peaches are very sweet, but the filling will be less syrupy. For sugar substitutes use one made for baking and taste as you go, but texture can change a bit.

Q: My filling came out runny after baking, how do I fix it? A: If it is still hot, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot filling, simmer until thick. If cold and runny, warm it up first then thicken. Also let pies cool fully so the filling sets.

Q: Can I swap cornstarch for tapioca or flour? A: Yes. Instant tapioca is the best swap, about 2 tablespoons for 6 cups peaches, let it sit a few minutes to swell. All purpose flour works too, use roughly 1/2 cup and cook longer, but expect a cloudier less glossy filling.

Q: How long can I store the filling and can I freeze it? A: Cool completely, store in an airtight container in the fridge for 3 to 4 days. For longer keep, freeze up to 3 months, thaw overnight in the fridge and give it a gentle stir or quick warm up before using.

Peach Pie Filling Recipe Substitutions and Variations

Quick swaps to keep your peach pie filling tasting awesome, even if you dont have every single ingredient on hand.

Peaches: nectarines work 1:1 and give the same texture with a little extra tang, or use frozen peaches (thawed and drained) 1:1 when fresh arent available.
Granulated sugar: swap with light brown sugar 1:1 for a deeper, caramel note; if using liquid sweeteners like honey or maple syrup, use about 75% of the sugar amount and reduce other liquids slightly.
Cornstarch: use arrowroot or tapioca starch 1:1 for the same thickening power; if using quick tapioca pearls, about 1 to 2 tablespoons should do for 6 cups fruit but cook until translucent.
Fresh lemon juice: use fresh lime juice 1:1 for brightness, or dissolve 1/8 teaspoon citric acid in 1 tablespoon water to match the acidity without added juice.

Pro Tips

– If your peaches are super soft and juicy, cut the sugar back by about 25 percent, or toss the slices with sugar and let them sit in the fridge briefly so you can taste the sweetness and adjust. Too much sugar will make the filling syrupy and mask the peach flavor.

– To avoid a runny filling, cook it until it actually thickens on the spoon, then cool a small spoonful in the fridge to check the set. If it seems thin after cooling, reheat gently and whisk in a tiny bit more cornstarch slurry. Dont add all the starch at once though, small adjustments work better.

– For lump free texture, sift or whisk the cornstarch with the sugar first, or make a quick slurry with a tablespoon or two of cold water before mixing into the peaches. If lumps form, mash them very gently with the back of a spoon instead of vigorous whisking so you keep nice peach slices.

– Flavour hacks: a pinch of cinnamon or a splash of vanilla, almond extract, or a little bourbon lifts the peaches without stealing the show. Also a teaspoon of lemon zest gives brighter flavor than juice alone.

Peach Pie Filling Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

176

kcal

Equipment: 1. Cutting board and paring knife — for scoring, pitting and slicing the peaches about 1/2 inch thick
2. Large pot for blanching water to loosen the skins
3. Large bowl for an ice bath to stop the peaches after blanching
4. Slotted spoon or spider strainer to lift peaches in and out of the water
5. Large mixing bowl to whisk sugar, cornstarch and salt and toss the peaches
6. Measuring cups and spoons for the 2/3 cup, 1/4 cup, 1 tbsp and 1/4 tsp amounts
7. Whisk plus a heatproof spoon or silicone spatula for stirring while cooking (and smoothing lumps)
8. Medium saucepan to cook the peach filling until glossy and thick
9. Airtight container for storing leftovers in the fridge or freezer

Ingredients

6 cups sliced ripe peaches (about 6 large peaches, juicy but slightly firm)
2/3 cup granulated sugar
1/4 cup cornstarch (4 tbsp)
1 tablespoon fresh lemon juice
1/4 teaspoon fine salt

Directions

Peel, pit and slice peaches to make 6 cups total; for easy peeling score an X on the bottom, plunge in boiling water 30 to 60 seconds, then into an ice bath and the skins slip right off, slice about 1/2 inch thick.
In a large bowl whisk together 2/3 cup granulated sugar, 1/4 cup cornstarch and 1/4 teaspoon fine salt until mostly smooth.
Add 1 tablespoon fresh lemon juice to the dry mix, then add the sliced peaches and toss gently to coat; let sit 10 to 15 minutes so the peaches release juices and the cornstarch starts dissolving.
Transfer the peaches and any juices to a medium saucepan, spread them out so they heat evenly.
Cook over medium heat, stirring frequently, until the mixture comes to a simmer and looks glossy and thicker, about 5 to 8 minutes depending on how juicy your peaches are.
When it reaches a full boil let it boil gently for 30 to 60 seconds while stirring constantly so the cornstarch cooks through and you dont get a raw starchy taste.
If lumps appear, mash very gently with the back of a spoon or whisk briefly, but dont overwork it or you'll break up the slices too much.
Remove from heat and let cool at least 15 minutes before using; it will thicken more as it cools, so wait if you need a firmer filling.
Use warm or cooled in pies, tarts, cakes or serve with ice cream; if adding to an unbaked pie follow your pie recipe for baking time and temperature.
Store leftovers in an airtight container in the fridge for 4 to 5 days or freeze in portions up to 3 months, thaw in the fridge before using.

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.