Healthier than the canned version, this Quick and Easy Peach Pie Filling will have you making peachy desserts in under 30 minutes!
If someone were to have explained many years ago how quick and easy it would be to make homemade peach pie filling, the environment would have been saved one aluminum can at a time.
This recipe surpasses any canned peach pie filling we have ever tasted. It’s true when they say homemade and fresh is really best.
Originally consisting of only 5 ingredients, I took the liberty of adding a few spices into the mix. Therefore, bringing out a woodsy and comforting taste.
This filling can be made with fresh, frozen, or canned peaches. You can also leave out any of the extracts and cinnamon if you wish. It’s a great recipe to make for peaches that are about to reach their expired date.
It’s note worthy to also mention that the filling can be used in cobbler recipes, dessert bar recipes, and of course, pie recipes. You can even serve it plain, topped with our recipe for homemade whipped cream. Top it with vanilla ice cream as well!
How to Make This Quick & Homemade Peach Pie Filing:
- Stir together water, lemon juice, sugar, and cornstarch and cook until thick and bubbly.
- Once it becomes bubbly, cook for another 3 minutes. Stir consistently.
- Remove from the heat and stir in the vanilla extract, almond extract, and cinnamon.
- Add the peaches to the mix.
- Bring the filling to room temperature and use right away or store in the fridge for up to two days.
Don’t let summer end without trying this quick and easy dessert! Your tummy will thank you for it 😉
Cookware to Use For This Recipe:
- In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, for around 5 minutes.
- Cook for another 3 minutes once it becomes bubbly, making sure to stir consistently.
- Remove the pan from the heat and stir in the vanilla extract, almond extract, and cinnamon.
- Add the peaches and mix until everything is well combined.
- Make sure to cool the filling to room temperature then use right away or store in the refrigerator for a few days.
If using fresh peaches, you can peel, pit, and chop them at least a day ahead of time. They will keep well in the fridge overnight.
According to the original author, this recipe is not suitable for canning due to the cornstarch.