It’s time to say goodbye to canned pie filling! Making homemade peach pie filling from scratch with fresh peaches is easy. You can use it to prepare peach pie, a cobbler, crisps, and more.
This make-ahead homemade peach pie filling is a wonderful way to use up those sweet, juice fresh summer peaches and be able to have them on hand during chilly winter months.
How to Make Your Own Peach Pie Filling
Hopefully, you’ve already prepared your peaches ahead of time, as you’ll need six pounds of peaches for this pie filling recipe.
One pound of peaches is equal to 2 3/4 to 3 cups of sliced peaches, or 3 to 4 medium-size peaches.
You’ll need six pounds of fresh peach slices (about 18 cups of peaches) once your peaches are pitted and peeled, then place them in a deep saucepan.
To prepare the filling, combine the following ingredients into a medium-size bowl, mixing well:
- 2 1/4 c. Sugar
- 1/2 c. Flour
- 1/2 tsp. ground Nutmeg
- 1 tsp ground cinnamon
Sprinkle the spiced sugar mixture over the prepared peaches, then gently fold it in. Let the peaches stand, covered, at room temperature for about thirty minutes. This gives the flavors time to incorporate together.
Add the following:
- 2 tsp lemon peel
- 1/4 c. lemon juice
Stirring gently to incorporate the lemon evenly throughout the peaches. Cook the peaches over medium heat until the filling begins to thicken. The point is not to cook the peaches completely. You only want to thicken the filling.
Remove the pie filling from heat, cool a few minutes, ladle into vacuum seal bags and seal.
Lay flat in the freezer. Once they’ve been frozen you can stand them up to save space, but if you don’t lay them flat to begin with they’ll freeze all wonky and take up too much space. This recipe makes enough filling for four ample pies.
To use simply thaw, pour into prepared pie crust and bake at 375°F for 45 min or until bubbly and browned.
Homemade Peach Pie Filling
This make ahead OAMC (once a month cooking) homemade peach pie filling recipe makes enough filling for about four large pies.
You’ll Need:
6 lbs Prepared Peaches
2 1/4 c. Sugar
1/2 c. Flour
1/2 tsp. ground Nutmeg
1 tsp ground cinnamon
2 tsp lemon peel
1/4 c. lemon juice
- In a medium-size bowl combine the sugar, flour, nutmeg, and cinnamon, mixing well.
- Place the prepared peaches in a large saucepan gently fold spiced sugar mixture into the peaches.
- Let stand, covered, at room temperature, for about 30 minutes.
- Stir in the lemon peel and lemon juice.
- Turn the burner on and cook the peaches over medium heat until the filling begins to thicken.
- Remove from heat, cool a few minutes, ladle into vacuum seal bags and seal.
- Lay the sealed peach filling flat in the freezer.
- To use simply thaw in a sink full of cold water, transfer the filling into raw pie crust, and bake at 375°F for 45-50 min or until bubbly and browned.
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What Next?
- Peach Delight– a thick preserve of peaches for use on pancakes, ice cream, or as a filling for muffins or Coffee Cake, etc
- Homemade Peach Jam
- Peach Halves– How to prepare peaches for Canning/ Freezing
I tried this homemade peach pie filling recipe and I really enjoyed it because it was so easy to make and tasted delicious. The filling only takes a few minutes to cook, and the peaches are cooked just long enough to retain their shape and flavor. I would definitely make this again, and I think it would be great on top of ice cream or in a peach Cobbler. The next time I make it, I may try adding some almond extract or other flavoring to the filling to see how it turns out. Either way, this is a great peach pie filling recipe that I will definitely be making again. Thanks for sharing!
Great article! The importance of following a recipe when making pies is important for the taste.
I have been baking pies for years and there are a few tips that I can give you when baking them. You should always make sure to use a pie crust protector which will make your pie last longer.
It also keeps the crust from getting soggy and prevents the fruit from cooking too fast in the oven. Cookies cutters make great shapes, but it is advisable not to use metal tools.
The metal might give your crust a briefcase texture or even sometimes change its color. Always bear in mind that pastry instruments are best for shaping doughs and pastries because they won’t leave marks on it.
I hope these tips help you in your quest to perfecting your pies. Enjoy baking!
Made this with fresh Georgia peaches last summer and canned four quarts. I add a splash of almond extract for that bakery vibe. Perfect for cobblers, crisps, and hand pies!