Homemade Peach Pie Filling
This homemade peach pie filling comes together in about 20 minutes on the stovetop with just a handful of ingredients. It creates a thick, glossy, deeply flavorful filling that tastes incomparably better than anything from a can.
Equipment
- Medium Saucepan (3-quart / 2.8L capacity)
- Whisk - for blending the cornstarch slurry without lumps
- Wooden spoon or silicone spatula - for stirring the filling as it cooks
- Sharp paring knife - for peeling and slicing peaches
- Cutting board
- Liquid measuring cup - for the water
- Dry measuring cups and spoons
- Mason Jars or Airtight Storage Containers - for storing the finished filling
- Kitchen scale - optional, for precise measurements
- Peeler or Blanching Pot - for removing peach skins
Ingredients
- 6 medium fresh peaches - about 2 lbs or 900g, peeled, pitted, and sliced into ½-inch pieces
- ¾ cup granulated sugar - 150g, reduce to ½ cup if your peaches are very sweet
- ¼ cup cornstarch - 30g
- 1 cup water - 240ml, cold
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon pure vanilla extract - 5ml
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg - optional, but highly recommended
- 1 tablespoon unsalted butter - 14g
- pinch of salt
Instructions
- Prepare the peaches by washing, peeling (using the blanching or peeler method), halving, removing the pit, and slicing into ½-inch pieces.
- In a medium saucepan off the heat, whisk together the cornstarch and cold water until completely smooth and lump-free.
- Whisk the granulated sugar, salt, and lemon juice into the saucepan until well combined.
- Cook the sauce over medium heat while stirring constantly for 4 to 6 minutes until it thickens and turns translucent. Boil for 1 minute more, then remove from heat.
- Immediately stir in the vanilla, cinnamon, nutmeg, and butter until fully incorporated and melted.
- Gently fold the sliced peaches into the warm sauce until each piece is well coated. Return to medium-low heat and cook for an additional 2 to 3 minutes, stirring gently, until warmed through.
- Remove from heat and cool to room temperature in a large clean bowl or mason jars before using in a pie. The filling will thicken as it cools.
Notes
- Use the ripest, most fragrant peaches you can find. Firm but ripe peaches with a strong fragrance will give you the best flavor.
- Always dissolve the cornstarch in cold liquid first before adding heat to avoid clumping in your filling.
- Don't stop stirring while the sauce cooks, as cornstarch-thickened sauces scorch easily on the bottom of the pan.
- Let the filling cool completely before adding it to pie crust, as hot filling will begin to cook the raw crust and make it difficult to crimp or shape.
- Taste and adjust sweetness before adding the peaches. If your peaches are exceptionally sweet, reduce the sugar by 2 to 3 tablespoons.
- This filling stores well in the refrigerator for up to 5 days in an airtight container or sealed mason jar.
- To freeze the filling, transfer cooled filling to a freezer-safe container and freeze for up to 3 months, leaving 1 inch of headspace for expansion.
- You can substitute frozen or canned peaches, but thaw and drain them well before using, and you may need to increase the cornstarch slightly.