Homemade Peach Pie Filling Recipe for Perfect Fruit Pies

Quick and easy peach pie filling made from scratch using simple ingredients and ready in about 20 minutes. Works with fresh, frozen, or unsweetened canned peaches.

This peach pie filling is a welcome addition to any recipe collection. It has a fresh, bright flavor and can be adapted to your taste—add more or less sugar, a touch more lemon for brightness, or a pinch of spice. Use it in pies, tarts, cobblers, cakes, pancakes, waffles, or as a topping for ice cream and cheesecakes.

Key ingredients

• Peaches – Fresh or frozen, peeled and pitted, sliced or chopped.
• Lemon juice – Adds acidity to balance the sweetness.
• Sugar – Granulated sugar is recommended.
• Cornstarch – Thickens the filling as it cooks and cools.
• Vanilla extract – For aroma and depth of flavor.
• Cinnamon powder – Optional, for warm spice notes.

How to make easy peach pie filling from scratch

1. In a saucepan combine water, lemon juice, sugar, and cornstarch. Whisk until smooth.
2. Cook over medium-high heat, stirring constantly, until the mixture thickens (about 5–8 minutes).
3. Remove from heat and stir in vanilla, cinnamon (if using), and the peaches.
4. Let the filling cool completely before using in pies or storing.

How to make a Southern peach pie

1. Make or roll out a pie dough and fit it into a 9-inch pie dish.
2. Pour in the cooled peach pie filling.
3. Top with a second crust, lattice, or crumb topping; crimp the edges to seal.
4. Cut steam vents if using a full top crust.
5. Bake until the crust is golden and the filling is bubbly. Allow to set before slicing.

Tips and techniques

• The filling will thicken further as it cools—keep that in mind when judging final thickness.
• Use a nonstick saucepan and stir continuously while cooking to prevent lumps and burning.
• For canning, substitute Clear Jel for cornstarch and increase the thickener by 1 tablespoon; do not can fillings thickened with cornstarch.
• Fresh peaches in season provide the best flavor, but frozen (thawed) or unsweetened canned peaches work well too.
• Always peel peaches for the silkiest filling; peach skin can add a slightly bitter texture.

Variations

• Use the filling for a peach dump cake or cobbler: spread in a rectangular pan, top with dry cake mix and pieces of butter, and bake until golden. Serve with vanilla ice cream.
• Adjust vanilla and cinnamon to taste, or experiment with almond extract, ginger, or nutmeg.
• Add citrus zest (lemon, lime, or orange) for extra brightness.
• Use the filling as a topping for ice cream, pancakes, waffles, or in cheesecakes and tarts.

Recipe FAQs

Storage

• Refrigerate – Store in a sealed container for up to one week.
• Freeze – Cool completely, transfer to an airtight container or freezer bag, and freeze up to one month. Thaw overnight in the refrigerator before using.
• Make ahead – The filling can be prepared 1–2 days in advance and kept refrigerated until needed.

More pie ideas

• Use this filling in pies, tarts, cobblers, dump cakes, or as a dessert topping.
• Pair with a classic flaky pie crust or a buttery crumb topping.

Recipe