peach pie filling

With fresh peaches, brown sugar and cinnamon, this Homemade Peach Pie Filling is super flavorful and is ready for your next baking adventure.

Homemade Peach Pie Flling

butter

granulated sugar

light brown sugar (packed)

pure vanilla extract

cinnamon

salt

peaches (about 6, peeled and sliced)

cornstarch

Melt the butter in a medium pot over medium heat.

Stir in the granulated and brown sugar then add the vanilla extract, cinnamon and salt and stir once again.

Let the sugar melt down for 5 minutes, stirring.

As you stir then add the peaches.

Stir and cook for 5-8 minutes or until the peaches start to become soft.

Add the cornstarch and stir and cook for 5 minutes or until thickened.

Remove the pan from the heat and bake in a crust or let it cool completely before storing in an airtight container in the refrigerator for up to 5 days.

This delicious Peach Pie Filling will really make your homemade pie shine. Syrupy, sweet, and spiced, this is the perfect dessert for summer.

Homemade Peach Pie Filling

peaches

tsp vanilla extract

Tbsp lemon juice

white sugar

golden brown sugar

water

In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.

Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.

Simmer the spices, sugar, and water

Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That’s totally optional.

Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.

Add the peaches

Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.

If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.

Cool and refrigerate

Fresh peach pie filling is easy to make from scratch. This homemade pie filling can be made from fresh, frozen, or canned peaches. This pie filling is perfect for making peach pie, cheesecake, cobblers, crisp, and more. Use it fresh or freeze it for later.

Homemade Peach Pie Filling Recipe

peaches (About 5-6 peaches)

sugar

brown sugar

salt (optional)

lemon juice

vanilla

Wash, peel, and slice peaches. Set aside. See note below for using canned or frozen peaches.

Add brown sugar, granulated sugar, cornstarch, cinnamon, and salt (optional). Whisk together. It&#39;s okay if there are a few small lumps.

Add water and lemon juice. Cook over medium heat until thickened, whisking frequently. It will take about 5-7 minutes. The sauce should be thick enough that when you drag a whisk or spoon through the sauce it leaves a streak.

Add sliced peaches. Continue cooking and stirring over medium heat for 2-3 more minutes.

Remove from heat and add vanilla.

An easy peach pie filling made from scratch knows no bounds! It comes together in minutes with just 5 ingredients and can be used for cakes, pies, tarts, and even on its own with a scoop of vanilla ice cream! 

Peach Pie Filling

peaches (, 7 peaches peeled)

brown sugar (, packed)

corn starch (, can substitute for flour)

Combine

Combine peaches in a bowl. In a separate bowl mix together the the sugar, brown sugar, corn starch and cinnamon. Then combine with the peaches and stir together.

Store

Spoon filling into a prepared 9-inch pie crust or place in a covered container to store for later. It will stay fresh for 3 to 5 days in the refrigerator and up to 3 months in the freezer.

Bake

Preheat oven to 375ºF. Place crust or crumb topping on top of the peaches and then bake for 40-45 minutes or until the crust is golden brown.

To bake peach pie:

https://content.jwplatform.com/videos/LZcUbYWv.mp4

An easy peach pie filling comes together in minutes with just 5 ingredients and can be used for cakes, pies and tarts!

Peach pie is a summertime favorite with the color and flavors of fresh peaches. Since the peak season for peaches is so short, I’m going to share an easy way to make peach pie filling using canned peaches.

Peach Pie filling using Canned Peaches

peaches, (drained)

white sugar, (or brown sugar)

Drain canned peaches and pat dry to release excess liquid from the fruit.

In a small saucepan, heat the water, white sugar, and cornstarch until bubbly.

Add in the vanilla, lemon juice, and cinnamon and allow the filling to begin to gel.

Cool the filling for 5 minutes and fold in the peaches.

Cool to room temperature and either store in a glass jar with an airtight lid or use to bake a pie.

Secret Ingredient Fruit Salad

blueberries,

strawberries

Wash the fruit well and place it on paper towels to dry completely. Hull and slice the strawberries.  Combine the fruit in a large bowl and pour the peach pie filling over.  Stir gently to combine. Refrigerate for about an hour. Serve chilled.

Easy, mostly healthy, and turned my extended family into gluttons who ate every piece.

Just made this for Mother's Day tomorrow !! It is fabulous !! My new go to fruit salad !! I used Lucky Leaf peach pie filling and itt has a ton of peaches in it !! Thanks for another awesome recipe !!

This was fabulous and so easy!  Definitely will make this on often!

Excellent healthy salad. Very tasty and so festive in appearance.

Southern Fried Peach pies with a vanilla glaze. Old-fashioned recipe and super easy to make!

Fried Peach Pies

all-purpose flour

unsalted butter

butter-flavored shortening

oz frozen sliced peaches

milk

vanilla extract

salt, pinch

In a large bowl, sift together flour and salt.

Cut in butter and shortening until mixture resembles large crumbs.

Add water and stir until a dough begins to form.

Turn dough out onto a work surface and begin kneading until you have a soft, uniform ball of dough. (dough will be very crumbly at first)

Cut dough into 8 equal size pieces and roll into a ball.

Place dough balls on a baking sheet and press them into a disc. Cover and refrigerate until chilled, about 30 minutes or until ready to use.

Let&#39;s Make The Pie Crust

In a large saucepan, add peaches, granulated sugar, and brown sugar.  Toss to coat peaches in sugar.

Bring to a simmer over medium heat until peaches are tender enough to mash.

Mash the peaches (I like to mash some and then cut the rest into small chunks)

Allow the peaches to continue simmering until thickened and the juices have dissolved.

Stir in butter and lemon juice.

Stir in cornstarch if needed.

Remove from heat and allow to cool completely. Set aside.

Let&#39;s Make the Peach Filling

In a large bowl, stir together powdered sugar and milk until silky. (may need to add more milk)

Stir in a pinch of salt and vanilla extract. Set aside until ready to use.

Make The Glaze

To assemble the pies, roll a dough ball out to about 5-6 inches wide.

Place 2 tablespoons of peach filling in the center.

Fold the dough over the peach filling and press the edges of the dough together firmly.

Use a pizza cutter to trim the edges to make them neater.

Crimp the edges with a fork to further seal the pie. Repeat these steps with the rest of the pies.

Heat oil in a deep-fryer or deep skillet to 350 F.

Once the oil is hot, carefully place 2-3 pies in the oil and fry until lightly golden, about 3-4 minutes. (flip midway if needed)

Place fried pies on a cooling rack.

When the pies are done frying, brush one side with the glaze. Then, once the glaze has hardened, brush them once again.

Serve once the final glaze has hardened.

Let&#39;s Make and Fry The Pies

I made these golden brown treats today but subbed the peaches for blueberries since I didn't feel like cutting up peaches lol They came out phenomenally and taste oh so good!

I made these peach pies for my Aunt's 75th birthday celebration this past weekend and they were a big hit! Thanks for always providing easy to follow along recipes that are absolutely amazing!

Thank you for a delicious recipe.   My first one. . . all of them. . . came out perfect.  You need light hands when you transfer the fruit filled dough to the skillet.  I used Canola Oil.  Wondered if there might be a better oil to fry them.  PS. . . I think you are just a doll too in your pics!  Will be trying more of your recipes!  Thks!

Fried Peach Pies is the bomb!!! My husband loves it thank you so much. This was my first time making a pie crust.  Pillsbury pie crust was my friend for along time so I had to say goodbye our season is over thank you for the recipe and video. I was so fearful of making a pie crust and I shook off that fear and walked in with confidence and full of faith. You probably heard me screaming I did it. Thank you once again ♥️♥️Stay bless 

Easy recipe to follow. I added cinnamon,  used 2 cups light brown sugar &amp; 1 tablespoon of white granulated sugar and regular crisco instead of what the recipe called for. Crust was tremendously flaky and filling was yummy! I will definitely make these again and also try different filling flavors ❤️ from Oklahoma

I use this recipe for sweet potato and apple pies too!!

I used pre-made pie dough. Rolled like egg rolls. Awesome tks.

I made these pies yesterday and they were the best fried pies I have ever made.the crust was perfect and very easy to roll out, I will be using this crust for all my fruit pies. Thanks for sharing

So so so so yummy! Didn’t use the glaze. It was easy to follow and they turned out perfect!

I had some peaches in the fridge that I wanted to save and this recipe was perfect. So good!

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The most viewed peach pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine