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This homemade Peach Pie Filling is out-of-this-world good! It’s sweet, buttery, and bursting with fresh peach flavor. Way better than canned and perfect for pies, cobblers, or over ice cream!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is a fantastic recipe. A keeper for sure!” – Ranae
“This peach pie is divine. I love the addition of the cinnamon to the pie filling it really adds depth to the flavors. Thanks for a good and easy recipe.” – Jamie
Why Make Your Own Peach Pie Filling?
Homemade peach pie filling is a total game-changer compared to the canned stuff. Like, there is really no comparison. Canned filling often tastes overly sweet, with a syrupy texture that hides the true flavor of the fruit (using Home Canned Peaches is a different story and work great with this recipe). This recipe, on the other hand, uses fresh, juicy peaches coated in a buttery, cinnamon-sugar glaze that brings out their natural sweetness instead of covering it up.
The best part? It’s incredibly versatile. Of course, it makes the perfect base for a classic peach pie (get the recipe for the easiest one crust peach pie in the recipe card below), but I love using it for Peach Cobbler or Peach Crisp, layering it in Yogurt Parfaits or Fruit Trifles, serving it warm with Vanilla Ice Cream, or eating it right out of the bowl with a dollop of Whipped Cream. Once you try homemade, you’ll never go back to canned!
🩷 Kelsey
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why Make Your Own Peach Pie Filling?
- Key Ingredients
- What Kind of Peaches Work Best for Peach Pie Filling?
- The Easiest Way to Peel Peaches
- How to Make Peach Pie Filling Step-by-Step
- Using the Filling in a One Crust Peach Pie
- Pro Tips for Making Peach Pie Filling
- Storage and Make Ahead Tips
- Frequently Asked Questions
- More Peach Recipes:
- Peach Pie Filling Recipe
- More Pie Recipes
Key Ingredients
Peaches – Fresh, ripe peaches are the star of this pie. Their natural sweetness and juiciness make all the difference, especially if you can get orchard-fresh or farmers market peaches.
Glaze – The glaze is made with butter, sugar, cinnamon, and a touch of cornstarch. I’m telling you this glaze is so good, you will want to eat it with a spoon.
What Kind of Peaches Work Best for Peach Pie Filling?
For the best peach pie filling, you’ll want ripe, fresh peaches that are sweet, juicy, and not overly firm. Freestone peaches are the easiest to work with because the pits pop right out, making peeling and slicing simple. Yellow peaches like Elberta or Red Haven are great choices because they have a balance of sweetness and tartness that holds up well in baking. White peaches are sweeter and less acidic, so while they taste delicious, the filling may turn out a little softer and less tangy.
The Easiest Way to Peel Peaches
Peeling peaches are a breeze with this easy method. The peels literally just slide right off! You can do a bunch at once. Bring a large pot of water to a boil and carefully lower in several peaches, making sure they’re fully submerged. Boil for about 1 minute, then transfer the peaches immediately to a sink or bowl filled with ice water. Continue until all the peaches have been blanched and cooled. Once cooled, the skins should slip right off—no knife needed! If a peach is slightly underripe, you may need to peel it by hand. Slice the peaches in half, remove the pits, and cut into slices.
How to Make Peach Pie Filling Step-by-Step
- Peel and slice peaches (see tips above for peeling). Place the slices in a large bowl and set aside.
- In a small bowl, whisk together sugar, cornstarch, and cinnamon.
- In a saucepan over medium heat, melt butter with water. Slowly whisk in the sugar mixture, stirring constantly until thickened and glossy.
- Remove from heat and pour over peaches. Stir in vanilla or almond extract and mix until peaches are well coated. Use immediately, or cool and refrigerate until ready to use.
Using the Filling in a One Crust Peach Pie
- Pre-bake the pie crust and add peach pie filling into the crust (you will use all of the pie filling from the recipe), spreading evenly.
- Because the crust is pre-baked, you don’t have to bake it again. It is ready to serve as-is! Serve warm with whipped cream or ice cream, or chill in the fridge until ready to serve.
Pro Tips for Making Peach Pie Filling
- Depending on the type and ripeness of the peaches, they may give off some juice in the bowl while they sit. You can use the juice as part of the ¾ cup of water or just strain it off.
- Be sure to pour the sauce on to the peaches straight from the stove while it is still very hot. This helps cook the peach slices a little bit.
- Home canned peaches can also be used in this recipe with similar results! If you have lots of peaches you want to preserve, try our Canning Peaches at Home. Once you’re ready to bake, drain the peaches and stir in the homemade glaze for a quick filling.
Storage and Make Ahead Tips
Peach pie filling can easily be made ahead of time, which makes pie (or any dessert) come together in a snap. Store the cooled filling in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 6 months. Keep in mind that peaches may soften slightly once frozen and thawed, and the glaze can loosen a bit, but the flavor will still be delicious. When you’re ready to use it, thaw the filling overnight in the fridge and stir gently before adding it to pies and desserts.
Frequently Asked Questions
Not this recipe, since it contains butter and cornstarch, which aren’t safe for canning. If you have lots of peaches to preserve, try our Canning Peaches at Home recipe instead. Then, when you’re ready to make the filling, simply drain the canned peaches and pour the homemade glaze over them!
Yes! Frozen peaches work great for pie filling. Just thaw and drain them well before using so the filling doesn’t get too watery.
Absolutely! Make the filling up to 2–3 days in advance and store it in the fridge until you’re ready to use it.
READ NEXT: Easy Dessert Ideas
More Peach Recipes:
Have you tried Homemade Peach Pie Filling? I’d love to hear what you think and what you have tried it with! Drop a comment below and tell me all the creative ways you use this peach pie filling (mostly because I want to try them all). And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍑🥧
Peach Pie Filling Recipe
Video
Ingredients
- 5 medium peaches, (should make about 5 cups of sliced peaches)
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 3/4 cup water
- 6 tablespoons butter
- 1 1/2 teaspoon vanilla or almond extract
For One Crust Peach Pie
- 1 pre-baked pie crust, (click link for recipe)
Instructions
- Peel and slice peaches (see notes below for peeling tips). Place in a large bowl and set aside.
- Mix sugar, cinnamon, and cornstarch in a small bowl and set aside.
- Put butter and water into a small sauce pan. Heat over medium heat until butter is melted.
- Slowly pour in sugar mixture, stirring constantly. Continue to stir and heat until the sauce becomes thick.
- Remove from heat and pour over peaches.
- Add vanilla extract and stir until peaches are coated. Use right away or cool and refrigerate until ready to use.
For One Crust Peach Pie
- Pour filling into pre-baked pie crust.
- Because crust has been pre-baked, your pie is ready to eat as-is! If you want the filling to set more, cool, cover, and place in the fridge until ready to eat.
Notes
- Boil a large pot of water. Add peaches and boil for 1 minute.
- Transfer immediately to an ice water bath to cool.
- Slip off skins (they will come off easily), remove pits, and slice peaches as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pie Recipes
- Dutch Apple Pie – this one cooks up in a paper bag!
- Fresh Strawberry Pie
- Chocolate Satin Pie
- Easy Berry Pie
Haven’t made this yet…. Where is the crust recipe?
If you hover over “pre-baked pie crust” in the recipe card you will see there it is a link. Here it is if you need it again: https://www.favfamilyrecipes.com/how-to-make-the-perfect-pie-crust/ Hope this helps!
I haven’t eaten this yet but it looks amazing! I want to point out though, that the recipe doesn’t include baking temperature or baking time. I did 400 for 40 minutes. It looks great and I’ll know soon how it tastes.
Thank you for letting me know the recipe is missing some information. The peach filling doesn’t bake in this recipe, only the pie crust bakes. I’ll make the adjustments to the recipe. Thanks again!
This was another first time making and it was a easy to follow recipe
This recipe sounds delicious and easy I’m going to make it tomorrow for our holiday cookout
Hello, how long should you bake the Perfect Pie Crust for using with the Best Homemade Peach Pie? The crust recipe only has baking instructions for when you’re going to bake it with the filling. Thanks!
To avoid puffing up, poke holes in it with a fork, and/or add pie weights, dry rice, or beans on a sheet of tin foil inside the crust. If you are using pie weights, chill for about half an hour. Bake at 425 for about 10-12 minutes or until the crust is golden brown.
This is a fantastic recipe. A keeper for sure!
Can I use home canned fresh peaches in this recipe?
Fantastic recipe! My new go-to peach pie!
Year-round classic. One of my favorite pies. I will give your recipe a try. Looks absolutely delicious.
You should really mention that this is a no-bake recipe. I didn’t make this because only in the comments was it revealed that this isn’t baked. I thought you missed a crucial step.
Thank you for your feedback. I have edited the recipe to try and be more clear.
Water and butter. Thick but pie would not stay in shape. Fell apart. What did I do wrong
Did your peaches have a lot of juice in the bowl? Some peaches give off more juice, making the filling watery. You can drain the juice off before you pour the glaze over the peaches! I hope this helps!
I can’t find good peaches. Could I use frozen?
Yes I think that would work! Just thaw them first and drain off any excess water.
why do we need two dough balls?? since we don’t cover the top of the peach.
Our most favorite pie crust recipe just happens to make two pie crusts! I just save the other one for later.
Do I pre cook the pie crust ?
Yes! This is a no-bake peach pie, so a prepared pie crust should be used.
The recipe indicates pie is served without baking. What should I do? If baking-what temperature and how long
This is a no-bake peach pie! The peaches are still warm because the glaze is warm when you pour it over, but you do not bake the filling. It is poured into a prepared crust.
How long do you bake it and at what temp?
This is a no-bake peach pie! The peaches are still warm because the glaze is warm when you pour it over, but you do not bake the filling. It is poured into a prepared crust.
I love that this comes with homemade pie crust instructions, peach pie is awesome, but even better when the crust is homemade too, and this one did not disappoint.
This peach pie is divine. I love the addition of the cinnamon to the pie filling it really adds depth to the flavors. Thanks for a good and easy recipe.
Is the filling enough to make a 9″ deep dish pie, since you didn’t specify. This pie sounds scrumptious, & peaches are my favorite fruit, so I’m anxious to try it. Thanks 🙂
Can you make a single crust peach pie and put a glaze on
I would also need recipe for the glaze
We haven’t made a glaze for this recipe before so if you try a glaze on it, let us know how it turns out! You can absolutely make a single crust with it 🙂
I’ll try the Lemon pie, thanks for posting
Island pecan pie recipe does not come up on the site offered ….just peach pie recipe!
Here is the direct link: /island-pecan-pie.html
I was looking for it too!
Here is the recipe: https://www.favfamilyrecipes.com/island-pecan-pie/
about 1 tsp.. not very much!
How much sugar in the crust? It's not listed in the ingredients list.
erinhshumway@gmail.com
Yes it is……it said 1 teaspoon for the crust ….and 1/3 cup for the pie.