Peach Pie Filling
This peach pie filling recipe solves two common problems—bland flavor and a runny center—by draining the peach juice first and thickening it into a glossy syrup before the fruit goes back in. It uses fresh peaches, two kinds of sugar, and a handful of warming spices to create a thick, flavorful filling perfect for pies, cobblers, waffles, and more.
Equipment
- Y-shaped vegetable peeler - Optional, for peeling peaches
- Heavy-bottomed saucepan - 2 to 3 quart
- Heatproof spatula - or wooden spoon
- Glass storage jars - with tight-fitting lids
- Digital kitchen scale - Recommended for accuracy, especially for doubling or tripling the recipe
- Enameled Cast Iron Saucepan - Recommended for even heat distribution and preventing scorching
- Wide-Mouth Canning Jars with Lids - Recommended for easy scooping and freezing
- Heat-Resistant Silicone Spatula Set - Recommended for scraping and folding without breaking fruit
Ingredients
- 8 medium fresh peaches - about 3 lbs or 1.4 kg, peeled and sliced (about 8 cups), freestone preferred
- 3/4 cup granulated sugar - 150g
- 1/4 cup brown sugar - 55g, packed light
- 1/3 cup cornstarch - 40g
- 1 cup cold water - 240ml, for cornstarch slurry
- 2 tablespoons lemon juice - 30ml, fresh or bottled
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter - 14g, for a glossy finish
- 1 teaspoon pure vanilla extract
For Serving (Optional)
- vanilla ice cream - for serving, optional
- plain yogurt - for serving, optional
- Buttermilk Waffles or Belgian Waffles - for serving, optional
- French Toast or Pancakes - for serving, optional
- Baked Oatmeal or Overnight Oats - for serving, optional
- Homemade Biscuits - for peach shortcake, optional
Instructions
- Bring a large pot of water to a boil and prepare a bowl of ice water. Score a small X on the bottom of each peach, then drop them into the boiling water for 30-45 seconds. Transfer to the ice water, then slip the skins off. Slice the peaches into 1/2-inch thick wedges, discarding the pits.
- Place the sliced peaches in a large mixing bowl. Add both sugars and toss gently to coat. Let the mixture sit at room temperature for 15 minutes to release the natural peach juice.
- Set a fine-mesh strainer over a medium saucepan and pour the peaches into it, letting the juice drain through. Add the cold water to the saucepan with the drained juice. Whisk in the cornstarch, cinnamon, nutmeg, and salt until no lumps remain. Bring to a boil over medium heat, whisking constantly, and cook for 2-3 minutes until thickened and glossy.
- Add the drained peach slices back into the saucepan with the thickened syrup. Stir gently to coat. Reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the peaches soften slightly but still hold their shape.
- Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter melts completely. Transfer to a heatproof bowl or jar and let cool at room temperature for about 10 minutes before using or refrigerating.
Notes
- Use peaches that give slightly under gentle pressure. Overripe peaches turn mushy, and underripe ones stay firm and starchy.
- Whisk the cornstarch into cold water before adding it to any heat to prevent clumping and ensure a smooth syrup.
- If the filling looks too thin after simmering, mix an extra teaspoon of cornstarch with a tablespoon of cold water, stir it in, and simmer for one more minute.
- If the filling looks too thick, thin it out a tablespoon at a time with water or reserved peach juice.
- For shelf-stable canning, swap the cornstarch for Clear Jel, which holds up better through the water bath canning process.
- Taste the syrup before adding the peaches back in, since peach sweetness varies by variety and season.
- Store the filling in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Thaw frozen filling overnight in the refrigerator before using it in a recipe.
- For a double-crust pie, add 1 extra tablespoon of cornstarch to account for the moisture the crust needs to hold up against.
- Drain excess syrup before layering the filling into a pie crust to prevent a soggy bottom. Save the extra syrup for pancakes or oatmeal.
Nutrition
Serving: 1cupCalories: 240kcalCarbohydrates: 60gProtein: 2gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 80mgPotassium: 250mgFiber: 2gSugar: 52gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 2mg
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