Peach Pie Filling
Capture the essence of summer with this luscious homemade Peach Pie Filling, a recipe that combines fresh, juicy peaches with warm spices like cinnamon and nutmeg for the ultimate made-from-scratch treat. Sweetened with a perfect balance of granulated and brown sugar, and thickened with cornstarch for that gooey, sliceable consistency, this filling is brought to life with a splash of zesty lemon juice and fragrant vanilla extract. Ready in just 30 minutes, it’s perfect for your favorite pie crust or even as a topping for ice cream, pancakes, or yogurt. Whether you're crafting a classic peach pie or a creative dessert, this recipe brings the flavors of ripe summer peaches to your table any time of year.
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Recipe Information
Ingredients
- 6 cups (peeled, pitted, and sliced) Fresh peaches
- 0.75 cup Granulated sugar
- 0.25 cup (packed) Brown sugar
- 0.25 cup Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Fresh lemon juice
- 0.5 cup Water
- 1 teaspoon Vanilla extract
Instructions
Start by preparing your peaches. Peel, pit, and slice enough fresh peaches to yield 6 cups. If your peaches are very juicy, pat them dry with paper towels to prevent excess liquid in your filling.
In a medium-sized saucepan, combine the granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until evenly mixed.
Gradually add the water and fresh lemon juice to the saucepan. Stir well until the mixture is smooth and free of lumps.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble. This should take about 3-5 minutes.
Reduce the heat to low and gently fold in the sliced peaches. Continue cooking for an additional 2-3 minutes, ensuring the peaches are evenly coated and the filling is heated through.
Remove the saucepan from heat and stir in the vanilla extract for added flavor.
Let the filling cool slightly before using it in your favorite pie crust. If you're not using it immediately, transfer the filling to an airtight container and store in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 306.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
