Peach Pie Filling from Scratch

This Peach Pie Filling recipe is so easy to make, and you can use fresh or frozen peaches! Perfect for pies or other pastries.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings ½-cup servings

Calories 95kcal

In a 2-quart sauce pan over medium-high heat, stir together peaches, brown sugar, cornstarch, cinnamon, vanilla extract, and salt.
When mixture begins to simmer, reduce heat to low and cook, stirring occasionally, for 15-25 minutes or until the mixture thickens up.
Cool the filling to room temperature before storing in the fridge. If kept in a large jar with a lid or other airtight container, the peach filling will last for up to 1 week.
Check out our sour cream pie crust if you'd like to turn this into a pie!
This recipe yields 4 cups of pie filling which is exactly enough for a 9-inch pie!

Reheating - To reheat, place in a saucepan over medium heat and stir occasionally until warmed through.
Add other fruits - Peaches are great for pairing with other fruits such as apples, cherries, blueberries, etc. It adds a great flavor profile to your already righteous dessert.
Can I Use Fresh Peaches? - Of course you can! I simply use frozen organic peaches because they come already sliced and ready to go. Plus, they last longer than fresh peaches since life can catch up sometimes.