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This Peach Pie Filling boasts a wonderful texture, perfect for a delightful summer treat. With its sweet and syrupy nature complemented by juicy peach slices, this filling is sure to make your pie a favorite.
Recipe Details
Summer is the ideal time to enjoy sweet, homemade pies. I really appreciate this scrumptious Peach Pie Filling, which pairs wonderfully with barbecue dishes and warm weather. It’s fantastic for creating pies, peach cobbler, or for drizzling over your beloved ice creams and pancakes.
- TASTE: This recipe combines sweet peaches with rich brown sugar and a hint of cinnamon for a deep, fruity flavor you’ll adore.
- TEXTURE: The filling is thick and syrupy, filled with luscious peach slices along with a sweet sugar and spice syrup.
- TIME: You can whip this up in just 20 minutes.
- EASE: This recipe is straightforward and uses only a few ingredients. Pair it with a store-bought pie crust for a speedy and easy dessert.
What You’ll Need
Ingredient Notes
- Fresh peaches- You can use any type, but yellow peaches work best. Choose ripe ones for their softness, sweetness, and juiciness. Canned or thawed frozen peaches can also be used.
- Lemon juice- This adds a touch of acidity and citrus flavor, while also helping to preserve the fruit.
- Cornstarch- This thickener is essential for achieving the filling’s syrupy consistency.
- Brown sugar- Unlike granulated sugar, brown sugar has molasses that contributes a rich flavor and thickness to the filling.
Add-ins and Substitutions
- Substitute tapioca starch- You can replace cornstarch with tapioca starch as a thicker for this filling.
- Add mango juice- Incorporating this thick juice will enhance sweetness. Just be sure to either add more cornstarch or cut back on the water to maintain the right consistency.
- Make a crumble topping- Instead of traditional dough, consider topping your pie with a buttery crumble.
How to Make Peach Pie Filling
- Mix the wet ingredients + cornstarch. In a large saucepan, whisk together the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water.
- Heat until bubbling. Over medium heat, whisk the mixture for 2-3 minutes until it thickens.
- Prepare the peaches. Clean and slice the peaches into 1/4-inch thick pieces. You may use fresh or frozen, peeled or unpeeled, based on your preference.
- Cook the peaches. Add them to the saucepan and let them simmer for 5-7 minutes until they soften.
- Let cool and store. Allow the filling to cool to room temperature. If you plan to use it later, store the filling in glass jars in the refrigerator.
- Assemble your peach pie. Roll out your pie crust and place it in a 9-inch pie dish. Spoon in the cooled filling, add the second piece of crust on top, brush with egg wash, and bake for 55-60 minutes at
“`375°F (190°C). Allow to cool and serve.
Tip: Cooking time will vary based on the firmness of your peaches. Let them soften just a bit, being careful not to make them mushy.
Helpful Tips for the Recipe
- Pick the right peaches- For an excellent peach pie, opt for yellow peaches, like the Sweet Scarlet or Reliance varieties. These types are sweet yet balanced with a hint of acidity, making them perfect for baking.
- Incorporate cornstarch- It’s important to include cornstarch in this recipe, as it plays a vital role in thickening the filling and achieving that smooth, syrupy texture.
- Cool before using- Don’t pour hot pie filling directly into the pie crust. The heat may cause the butter in the crust to melt. Allow the peach pie filling to reach room temperature before using it.
Frequently Asked Questions
Tapioca starch and corn starch are the top choices for thickening peach pie filling. They blend well with liquids to create a silky, syrupy texture ideal for pies.
Cooking the peach pie filling beforehand is the best method to achieve the desired thickness in your filling, preventing it from becoming overly runny. Allow it to cool to room temperature before adding it to your pie crust for baking.
Suggestions for Serving
This homemade Peach Pie Filling is thick and sweet, filled with juicy peaches. It pairs wonderfully with ice cream, pastries, cakes, and pies.
- Ice Cream: Bake this filling in a Homemade Pie Crust and complement it with some No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
- Pies/Cobblers: Enjoy it with other pies, like this Homemade Apple Pie, Blackberry Cobbler, Cherry Cobbler, or Chocolate Cream Pie.
- Pastries: Indulge in it with a Pear Tart, Peach Galette, Easy Raspberry Cheese Danish, or Strawberry Rhubarb Crisp.
- Cakes: Serve this filling alongside New York Style Cheesecake, Cherry Jello Cake, Lemon Pound Cake (VIDEO), or Berry Chantilly Cake.
Prepare This Recipe Ahead of Time
Make ahead: This filling can be made several weeks in advance of baking your pie—just ensure it’s stored properly in a covered container in the refrigerator.
Storing: For best results, store your homemade filling in airtight containers, like glass jars, in the fridge, where it can last about 2 weeks.
Freeze: You can freeze the filling in the glass containers it cooled in or inside the pie crust. To freeze an unbaked peach pie, wrap it securely in foil and plastic wrap (or place it in a ziplock bag) and store it in the freezer, where it will remain good for about 3 months.
Explore More Irresistibly Sweet Pies and Cobblers!
Complete Recipe Instructions
Homemade Peach Pie Filling
This mouthwatering Peach Pie Filling will enhance your homemade pies. It’s sweet, thick, and has a hint of spice—an ideal summer treat.
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Servings: 10
Calories: 120kcal
Instructions
Combine the spices, sugar, and water
- In a large pot, mix together vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk works best to blend everything smoothly.
Next, heat the pot over medium heat while stirring often. Let the mixture thicken for around 2-3 minutes.
Now, wash and slice your peaches into quarters. You can opt for either fresh or frozen peaches, and whether to leave the skin on or peel it off is entirely your choice.
Add the peaches to the pot and let them simmer for about 5-7 minutes, depending on their firmness. If the peaches are very ripe, they will cook faster. If they’re firmer, it may take longer. Aim for them to soften a bit but not turn mushy.
- Once your pie filling is ready, let it cool down to room temperature before transferring it into glass jars. Store these in the refrigerator for up to 2 weeks.
- To turn this into a pie, roll out your first pie dough and place it in a 9-inch pie pan. Spoon the filling into the crust, then cover with the second dough layer. Brush this layer with an egg wash and bake at 375°F (190°C) for 55-60 minutes.
Notes
Yes, it’s possible. You can freeze the filling in the glass jars after it cools down or directly in the pie crust. For an unbaked peach pie, wrap it tightly in foil and plastic wrap (or use a ziplock bag) before placing it in the freezer. It will keep for about 3 months.
Nutrition
Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 157mg |
“`Fiber: 1g | Sugar: 27g | Vitamin A: 245IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
