Quick and Easy Peach Pie Filling

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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:

  1. Stir together water, lemon juice, sugar, and cornstarch and cook until thick and bubbly.
  2. Once it becomes bubbly, cook for another 3 minutes. Stir consistently. 
  3. Remove from the heat and stir in the vanilla extract and cinnamon.
  4. Add the peaches to the mix.
  5. 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 πŸ˜‰

Quick and Easy Peach Pie Filling

This Quick and Easy Peach Pie Filling will have you making peachy desserts in under 30 minutes!Serving Size: 1 cup
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Dessert
Cuisine: American
Serves: 4 cups of filling or enough for one 9-inch pie
Calories Per Serving: 261

Ingredients

  • 1 cup water
  • 1 Tablespoon fresh lemon juice
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon vanilla extract OR almond extract
  • 1/8 teaspoon ground cinnamon
  • 10 or 16 ounce package of frozen peaches, defrosted (or 4 to 5 large peaches that are peeled, pitted, and chopped)

Instructions

  • 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 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.

Libby's Notes

Time Saving Tips:
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.
More Notes:
According to the original author, this recipe is not suitable for canning due to the cornstarch.
Recipe Source:
Adapted from the food blog, Chocolate Moosey.

Nutrition

Calories: 261kcal | Carbohydrates: 66g | Sodium: 4mg | Potassium: 175mg | Fiber: 1g | Sugar: 57g | Vitamin A: 300IU | Vitamin C: 7.5mg | Calcium: 6mg | Iron: 0.2mg
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!

 

42 Comments

  1. Cindy Burrell says:

    5 stars
    I had no idea it was this easy either! I can see eating this with a scoop of vanilla ice cream or making a peach crisp-I just love crisps-apple, peach, blueberry, strawberry!

    1. Oh ice cream will go well with this πŸ™‚ Gonna have to try that idea out soon πŸ˜‰

  2. 5 stars
    If I make up a couple batches of this, is it freezable?

    1. Hello Jessica. I’m not sure if it is freezable or not. Every time I make it, I always end up using it a few days after. If someone else on here knows if it can be frozen, maybe they can chime in and let us know. Until then, to be on the safe side, I wouldn’t freeze it.

      1. You can freeze fillings made with corn starch…. It will be cloudy and firm when thawed but will make up think and clear once warmed

        1. Tessie Bass says:

          4 stars
          I’ve made this twice in a week & we loved it! I bought Pillsbury pie crust & used a 9.5 ounce Planters Peanut can as a cutter for hand pies (cut the bottom out of the peanut can with a can opener). Then,
          burshed the edges of each crust with an egg wash, filled each with a tablespoon of filling, folded over to make a semi circle, crimped the edges together with a fork, forked holes in the highest mound of the pie with the fork, brushed each pie with egg wash, placed on parchment-lined cookie sheet, baked in preheated 425-degree oven for about 25 minutes, dipped in a sugar icing (2-cups powdered sugar & 1/4 cup almond milk). Delicious!!

      2. Tessie Bass says:

        Jessica, did you try freezing the filling? I was wondering about this too. Someone said you can’t freeze cornstarch mixtures but you problably could use flour instread, then it may be freezeable. I would definitely mix the flour & sugar (dry ingrediets) together first before adding to liquid -but would do that whether using flour or cornstarch.

    2. I grew up with my mom always freezing the peach filling she made and then we could use it for a pie months down the line πŸ™‚

  3. If using frozen peaches can I substitute the juice for the water called for in your ingredient list?

    1. We have never done this, however, it might work. I’m honestly not sure. It’s worth a try though. If you do decide to try it, let us know here in the comments how it turned out πŸ˜‰

    2. Tessie Bass says:

      Mindy, I was wondering the same thing especially when using the pie filling for hand-pies as only a tablespoon of filling will fit in the pie which means less fruit going into the pie but more of the liquid filler.

  4. i was wondering if i could substitute the peaches for apples . would i have to change anything? i just made a peach pie yesterday with this recp it was really good.

    1. Hi Jordan! I have never tried using other types of fruit with this recipe besides peaches. However, looking at the ingredients, I don’t see why it wouldn’t be possible. I’d say try it and see how it goes. I would be interested in the outcome! Let us know how it turns out πŸ™‚ Glad you enjoyed the recipe πŸ™‚

      1. 5 stars
        It works very well with apples just leave the almond extract out.

  5. Followed filling instructions and the results were Very Good. I will make this often while it is easy to purchase fresh peaches in here in South Carolina.

    1. I’m so glad you enjoyed it Betty! Thank you for letting us know πŸ˜‰

  6. Charlie Ann says:

    This recipe was fantastic!!! I like how you have the serving option to cut the recipe in half. Made a 6 in peach pie for my father and your filling turned out perfect and delicious! So easy! And no additaves or preservatives!

    1. Oh I’m so happy to hear this πŸ™‚ So glad your father enjoyed it πŸ™‚

  7. 5 stars
    I love this recipe for my peach pies!!! Can I substitute raw honey for the sugar??

    1. It worked!!! You have to cook the water and cornstarch first to a smooth consistency and than add in the raw honey! If you try to add the cornstarch after the honey, the cornstarch gets clumpy and won’t dissolve into a smooth consistency!

      1. Hi Camie! Thank you so much for checking in and letting us know that the raw honey worked πŸ™‚ What a great substitution!

      2. Tessie Bass says:

        Camie that’s wonderful news! THanks for sharing…

  8. Hi! How long did you bake once put in a crust and what temperature? I just didn’t want to make peaches too mushy!

    1. We haven’t tried to bake it in a pie crust yet. However, I would probably bake at 375 degrees for around 35 minutes.

  9. Hello, is this recipe for peach pie filling suitable for the freezer, sans the corn starch? Thanks!

    1. Hi Lynn. You may be able to keep it in the freezer without the cornstarch. We haven’t tried it though. If you do try it, let us know how it goes πŸ˜‰

  10. Do we have to use almond extract in this recipe? It’s the only ingredient I don’t have.

  11. I don’t have any cornstarch, or leamond juice will it still work with out these items?

    1. I don’t see why it wouldn’t work. The cornstarch helps to thicken the filling. It would still work, just may be on the thin side.

    2. Tessie Bass says:

      Jett, you can always substitute flour for cornstarch just be sure to blend it with the sugar before adding to the liquid.

  12. 4 stars
    Delicious, but too much water. 3/4 c is plenty. Thank you for the recipe!

    1. Very welcome. You are always welcome to adjust the recipe as you like πŸ˜‰

    2. Tessie Bass says:

      ParoGirl, remember you can always substitute flour for cornstarch just be sure to blend it with the sugar before adding to the liquid.

  13. Regina Andel says:

    5 stars
    Works wonderfully in my peach cobbler!! I usually use canned didn’t know it was this easy to whip up!! Followed to exact directions!! Except we bought ice cream to go with it!! Yum!

    1. Ice cream goes really well with this recipe! Glad you enjoyed it!

  14. Erin Jones says:

    5 stars
    Love this recipe!
    I used my own canned peaches. I used 2, 1 L jars. I drained off the juice and used that instead of water. Since I had already sweetened the syrup, I added 1 C of sugar (could probably half that again or omit), and doubled the rest of the ingredients.
    The filling smells and tastes amazing!

  15. I see people have commented on using almond extract but I only see vanilla extract in the list of ingredients. Are you adding almond extract in addition to the vanilla or in place of?

    1. I originally had the recipe as almond extract but changed it to just vanilla. Honestly, you can use either one or do a combination of both. I have changed the recipe to reflect this.

  16. 5 stars
    I love peach pie. Thanks for the recipe. I will definitely try.

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