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Peach Pie Filling Recipe

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4 from 81 reviews

This Peach Pie Filling recipe offers a deliciously sweet and fruity filling made from fresh peaches, perfect for creating classic peach pies. The filling is thickened with cornstarch and flavored with lemon juice and vanilla extract, resulting in a luscious texture and vibrant taste. Ideal for homemade pies baked to golden perfection.

  • Total Time: 58-63 minutes
  • Yield: 4 servings (one 9-inch pie)

Ingredients

Filling Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups peeled and chopped peaches

Pie Ingredients

  • Prepared 9 inch pie crust (homemade or store bought) for bottom crust
  • Prepared 9 inch pie crust (homemade or store bought) for top crust

Instructions

  1. Make the Filling: In a large saucepan, whisk together granulated sugar, water, cornstarch, and lemon juice. Place over medium heat and bring the mixture to a boil while stirring frequently. Cook until the mixture thickens, about 2 to 3 minutes, ensuring the cornstarch is fully activated and the syrup is glossy.
  2. Add Flavorings and Peaches: Remove the saucepan from heat and stir in the vanilla extract and peeled, chopped peaches. Allow the filling to cool to room temperature before using, or refrigerate it for up to 2 weeks. Note that the filling should not be canned as the cornstarch will cause separation during storage. If the filling separates after refrigeration, reheat gently on the stovetop while stirring until smooth again.
  3. Prepare the Pie: Preheat the oven to 400°F (204°C). Line a 9-inch pie dish with one pie crust. Pour the cooled peach filling into the crust, spreading it evenly.
  4. Assemble the Pie: Cover the peach filling with the second 9-inch pie crust. Cut slits into the top crust to allow steam to escape during baking. Seal the edges of the crust together properly to prevent leaks.
  5. Bake the Pie: Place the assembled pie in the preheated oven and bake for 40 to 45 minutes until the crust is golden brown and cooked through.
  6. Cool and Serve: Remove the pie from the oven and allow it to cool completely before serving to let the filling set properly for clean slices.

Notes

  • The filling can be refrigerated for up to 2 weeks but should not be canned due to cornstarch thickening.
  • If separation occurs after refrigeration, gently reheat the filling on the stove to restore smoothness before use.
  • Use ripe, fresh peaches for the best flavor and texture in the filling.
  • Ensure the pie crust edges are well sealed to prevent filling leakage during baking.
  • Slits on the top crust allow steam to escape and prevent the crust from becoming soggy or cracking inconsistently.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes for filling, 40-45 minutes for baking
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/peach-pie-filling-recipe/