There’s nothing quite like the sweet, juicy flavor of ripe peaches baked into a perfect pie. Whether you’re craving a classic lattice-top dessert or something with a creative twist, these 18 delicious peach pie filling recipes are sure to inspire your next baking adventure. From quick weeknight treats to show-stopping seasonal favorites, get ready to fill your kitchen with the comforting aroma of homemade goodness. Let’s dive in!
Classic Southern Peach Pie Filling
Viral-worthy and bursting with summer sweetness, this Classic Southern Peach Pie Filling is your shortcut to dessert glory. Grab those ripe peaches and let’s get saucy.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
- 6 cups fresh peaches, peeled, pitted, and sliced (about 8 medium peaches)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 2 tbsp unsalted butter, cubed
Instructions
- Place the sliced peaches in a large mixing bowl.
- In a separate small bowl, whisk together the granulated sugar and cornstarch until fully combined. Tip: Whisking the sugar and cornstarch first prevents lumps in your filling.
- Pour the sugar-cornstarch mixture over the peaches in the large bowl.
- Add the fresh lemon juice, pure vanilla extract, ground cinnamon, ground nutmeg, and salt to the bowl.
- Gently toss all ingredients together until the peaches are evenly coated. Let the mixture sit for 10 minutes to allow the peaches to release their juices.
- Transfer the entire peach mixture to a large, heavy-bottomed saucepan or Dutch oven.
- Cook the mixture over medium heat, stirring frequently with a wooden spoon, until it begins to bubble gently, about 5-7 minutes.
- Reduce the heat to medium-low and continue cooking, stirring constantly, until the mixture thickens significantly and becomes glossy, about 10-12 minutes. Tip: The filling is ready when it coats the back of a spoon and a line drawn through it holds for a few seconds.
- Remove the saucepan from the heat.
- Immediately stir in the cubed unsalted butter until it is fully melted and incorporated into the filling.
- Allow the filling to cool completely in the pan for about 1 hour before using, or transfer it to a separate bowl to speed up the process. Tip: Cooling the filling completely prevents a soggy bottom crust in your finished pie.
This filling sets into a luscious, jammy texture that’s perfectly sweet with a hint of warm spice. Try it swirled into vanilla ice cream or layered in a trifle for a stunning, no-bake dessert.
Spiced Peach Pie Filling with Cinnamon
Savor the taste of summer all year long with this spiced peach pie filling. It’s the perfect sweet, cinnamon-kissed base for pies, tarts, or even spooned over ice cream. Get ready to make your desserts unforgettable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled, pitted, and sliced (about 8-10 medium peaches)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 tablespoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
– 1 tablespoon lemon juice
Instructions
1. Peel, pit, and slice 6 cups of fresh peaches into 1/2-inch thick pieces.
2. In a large bowl, combine 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon ground cinnamon, and 1/4 teaspoon salt.
3. Add the sliced peaches to the bowl and toss gently until evenly coated with the sugar mixture. Tip: For best results, use ripe but firm peaches to hold their shape during cooking.
4. Transfer the peach mixture to a large, heavy-bottomed saucepan or Dutch oven.
5. Cook over medium heat, stirring frequently, for 5 minutes until the sugar dissolves and the mixture becomes juicy.
6. Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15-20 minutes until the filling thickens and the peaches soften but still hold some texture. Tip: Stir gently to avoid breaking down the peaches too much.
7. Remove the saucepan from the heat and stir in 2 tablespoons of unsalted butter and 1 tablespoon of lemon juice until fully melted and incorporated.
8. Let the filling cool completely in the saucepan for about 1 hour before using or transferring to an airtight container. Tip: For a glossy finish, cool the filling uncovered to prevent condensation.
Here’s the magic: this filling sets into a luscious, jammy texture with tender peach pieces that burst with warm cinnamon spice. Try it layered in a parfait with vanilla yogurt or as a sweet topping for morning pancakes.
Brown Sugar Peach Pie Filling
Heads up, pie lovers—this isn’t your grandma’s peach pie. We’re swapping out the usual sugar for deep, caramel-like brown sugar and a splash of bourbon to create a filling that’s pure sticky, spiced magic. Get ready to level up your dessert game.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the peach mixture:
- 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the flavor boost:
- 2 tbsp unsalted butter
- 1 tbsp bourbon (optional)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Place the peeled and sliced peaches in a large mixing bowl.
- In a separate medium bowl, whisk together the light brown sugar, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt until fully combined. Tip: Whisking the dry ingredients first prevents clumps of flour in your filling.
- Pour the sugar-spice mixture over the peaches in the large bowl.
- Add the lemon juice and vanilla extract to the bowl.
- Gently toss everything together with a spatula until the peaches are evenly coated. Set aside to macerate for 15 minutes. Tip: Letting the peaches sit draws out their natural juices, which helps create a thicker sauce.
- Melt the unsalted butter in a large skillet or saucepan over medium heat.
- Pour the peach mixture into the skillet with the melted butter.
- Cook the mixture, stirring frequently, for 10-12 minutes until the peaches soften and the liquid thickens into a glossy syrup. Tip: The filling is ready when it coats the back of a spoon without immediately running off.
- Remove the skillet from the heat.
- Stir in the bourbon (if using) until fully incorporated.
- Let the filling cool completely to room temperature before using it in your pie crust, about 1 hour.
What you get is a luscious, jammy filling where the brown sugar and bourbon create a warm, butterscotch depth that makes ordinary peaches taste extraordinary. The texture is thick and scoopable—perfect for piling into a pre-baked crust, swirling into oatmeal, or even spooning over vanilla ice cream for an instant sundae.
Vanilla Bean Peach Pie Filling
Oozing with sweet summer vibes, this vanilla bean peach pie filling transforms basic fruit into a luscious, spoonable dream. Grab those ripe peaches and let’s make magic happen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– For the filling: 6 cups fresh peaches, peeled and sliced (about 8 medium peaches); 1 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 vanilla bean, split and seeds scraped; 2 tablespoons unsalted butter; 1 tablespoon lemon juice.
Instructions
1. Peel and slice 6 cups of fresh peaches into 1/2-inch thick pieces.
2. In a large bowl, toss the peach slices with 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until evenly coated.
3. Split 1 vanilla bean lengthwise and scrape out the seeds with the back of a knife.
4. Heat a large saucepan over medium heat and add the peach mixture along with the vanilla bean seeds and pod.
5. Cook for 10 minutes, stirring frequently, until the peaches soften and release their juices.
6. Stir in 2 tablespoons unsalted butter and 1 tablespoon lemon juice until fully melted and combined.
7. Continue cooking for 5 more minutes, stirring constantly, until the mixture thickens to a jam-like consistency that coats the back of a spoon.
8. Remove the saucepan from the heat and discard the vanilla bean pod.
9. Let the filling cool completely to room temperature, about 1 hour, before using or storing.
10. Transfer the cooled filling to an airtight container and refrigerate for up to 3 days.
Juicy peaches meld with fragrant vanilla in a velvety, not-too-sweet syrup that holds its shape beautifully in pies. Try it swirled into yogurt or spooned over ice cream for an instant dessert upgrade—the possibilities are endless.
Bourbon Peach Pie Filling
Tired of basic pie fillings? This bourbon peach pie filling transforms ordinary peaches into a boozy, caramelized masterpiece. Grab your skillet—we’re making magic in under 30 minutes.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 4 cups fresh peaches, peeled and sliced (about 6 medium peaches)
– 1/2 cup granulated sugar
– 1/4 cup bourbon
– 2 tbsp unsalted butter
– 1 tbsp cornstarch
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– Pinch of salt
Instructions
1. Combine peaches, sugar, bourbon, cinnamon, and salt in a large bowl. Toss gently to coat and let sit for 5 minutes to macerate.
2. Melt butter in a large skillet over medium heat. Tip: Use a cast-iron skillet for even heat distribution.
3. Add the peach mixture to the skillet. Cook for 10 minutes, stirring occasionally, until peaches soften and release juices.
4. Whisk cornstarch with 1 tablespoon of water in a small bowl to create a slurry.
5. Stir the slurry into the skillet. Cook for 5 more minutes, stirring constantly, until the filling thickens and becomes glossy.
6. Remove from heat and stir in vanilla extract. Tip: Let it cool slightly before using to prevent a soggy crust.
7. Transfer to a bowl and cool completely to room temperature, about 1 hour. Tip: Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
The filling sets into a jammy, caramel-like texture with warm bourbon notes that mellow as it cools. Spoon it over vanilla ice cream for an instant dessert or layer it in a parfait with whipped cream.
Lemon Zest Peach Pie Filling
Zesty and vibrant, this Lemon Zest Peach Pie Filling transforms ordinary peaches into a show-stopping dessert centerpiece. It’s the perfect balance of sweet, tart, and fragrant—ideal for pies, tarts, or spooning over ice cream. Get ready to make your summer desserts unforgettable.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling
– 6 cups fresh peaches, peeled and sliced (about 2.5 lbs)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 cup water
– 2 tbsp unsalted butter
– 1 tbsp lemon zest (from about 2 lemons)
– 2 tbsp fresh lemon juice
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. In a large bowl, combine the sliced peaches and granulated sugar. Toss gently to coat and let sit for 10 minutes to draw out juices.
2. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
3. Transfer the peaches and their accumulated juices to a large saucepan over medium heat.
4. Stir in the cornstarch slurry, lemon zest, lemon juice, vanilla extract, and salt until fully incorporated.
5. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cook for 15–20 minutes, stirring frequently, until the filling thickens and coats the back of a spoon.
6. Remove from heat and stir in the unsalted butter until melted and glossy.
7. Let the filling cool completely to room temperature before using, about 1 hour, to prevent a soggy crust. For a faster chill, spread it on a baking sheet.
8. Use the filling immediately in your favorite pie crust or store in an airtight container in the refrigerator for up to 3 days.
Here’s the magic: the filling sets into a luscious, jam-like texture with bright peach flavor and a zesty lemon kick. Serve it warm over vanilla ice cream, layer it in a trifle, or bake it into hand pies for a portable treat.
Caramel Peach Pie Filling
Just when you thought peach pie couldn’t get better—enter caramel peach pie filling. Juicy peaches get a glossy, buttery caramel upgrade for a next-level dessert. Get ready to make your classic pie the star of the show.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
– 1 cup granulated sugar
– 1/4 cup unsalted butter
– 1/4 cup heavy cream
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
Instructions
1. Peel and slice 8 medium peaches to yield 6 cups of fruit.
2. Combine 1 cup granulated sugar and 1/4 cup unsalted butter in a large saucepan over medium heat.
3. Stir constantly for 5-7 minutes until the mixture turns a deep amber color—this is your caramel base.
4. Carefully pour in 1/4 cup heavy cream; the mixture will bubble vigorously. Stir for 1 minute until smooth.
5. Add the sliced peaches to the caramel sauce, stirring to coat them evenly.
6. Cook the peaches for 8-10 minutes over medium heat until they soften slightly and release juices.
7. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water to create a smooth slurry.
8. Stir the cornstarch slurry into the peach mixture to thicken it.
9. Continue cooking for 3-4 minutes until the filling thickens and becomes glossy.
10. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
11. Let the filling cool completely in the saucepan for 30 minutes before using it in your pie crust.
Zero in on that perfect balance of sweet caramel and bright peach flavor. The filling sets up with a jammy, spoonable texture that holds its shape in a slice. Try it swirled into yogurt, spooned over ice cream, or layered in a trifle for a decadent twist.
Almond Peach Pie Filling
Here’s a dessert that screams summer but works year-round. Grab those peaches and almonds—we’re making a filling so good you’ll want to eat it with a spoon.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- For the filling:
- 6 cups fresh peaches, peeled and sliced (about 6 medium peaches)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
- For assembly:
- 2 tbsp unsalted butter, cut into small pieces
Instructions
- Place the sliced peaches in a large mixing bowl.
- In a separate small bowl, whisk together the granulated sugar, cornstarch, cinnamon, and salt until fully combined.
- Sprinkle the sugar mixture evenly over the peaches in the large bowl.
- Drizzle the lemon juice and vanilla extract over the peaches.
- Gently toss everything together with a spatula until the peaches are evenly coated. Tip: Let this mixture sit for 10 minutes—this helps the peaches release their natural juices and prevents a watery filling.
- Preheat your oven to 375°F (190°C).
- Transfer the peach mixture into a 9-inch pie dish or your prepared pie crust.
- Evenly sprinkle the sliced almonds over the top of the filling.
- Dot the top of the filling with the small pieces of unsalted butter.
- Bake in the preheated oven for 40-45 minutes. Tip: Place a baking sheet on the rack below to catch any drips and prevent a messy oven.
- Check the pie at 35 minutes. The filling should be bubbling vigorously around the edges. Tip: If the almonds are browning too quickly, loosely tent the pie with aluminum foil.
- Remove the pie from the oven when the filling is thick and bubbly throughout.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.
Keep this filling in mind—it bakes into a glossy, jammy texture with a subtle crunch from the toasted almonds. The flavor is pure peach, brightened by lemon and deepened with warm cinnamon. Try it swirled into yogurt for breakfast or layered in a trifle for a stunning dessert.
Ginger Peach Pie Filling
Elevate your pie game with this ginger peach filling. Transform summer peaches into a spiced masterpiece. Blend sweet fruit with fiery ginger for a flavor explosion.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 2 tbsp fresh lemon juice
– 1 tbsp grated fresh ginger
– 1 tsp ground cinnamon
– 1/4 tsp salt
For assembly:
– 1 tbsp unsalted butter, cut into small pieces
– 1 large egg, beaten
– 1 tbsp coarse sugar
Instructions
1. Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, grated ginger, cinnamon, and salt. Tip: Toss gently to coat the peaches without breaking them.
3. Let the peach mixture sit for 15 minutes to allow the juices to release and the cornstarch to dissolve.
4. Pour the peach filling into a 9-inch unbaked pie crust.
5. Dot the top of the filling evenly with the small pieces of unsalted butter.
6. Place the second pie crust over the filling. Crimp the edges to seal.
7. Cut 4-5 slits in the top crust to allow steam to escape during baking.
8. Brush the top crust evenly with the beaten egg using a pastry brush.
9. Sprinkle the coarse sugar over the egg-washed crust.
10. Bake the pie on the center rack for 45-55 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits. Tip: If the crust browns too quickly, tent it loosely with aluminum foil after 30 minutes.
11. Remove the pie from the oven and place it on a wire cooling rack. Tip: Let the pie cool completely for at least 4 hours to allow the filling to set properly before slicing.
Keep the pie at room temperature for a filling that’s perfectly set yet lusciously juicy. The ginger provides a warm, spicy kick that cuts through the sweet peach flavor beautifully. Serve a slice warm with a scoop of vanilla ice cream, or use the cooled filling to top yogurt or pancakes.
Honey Peach Pie Filling
You’ll want to spoon this honey peach pie filling straight from the jar. It’s the perfect blend of summer sweetness and cozy spice, ready to transform your pies, pancakes, or morning yogurt in minutes. Let’s make it.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
– 1 cup granulated sugar
– 1/2 cup honey
– 1/4 cup cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon salt
Instructions
1. Peel and slice 6 cups of fresh peaches.
2. In a large bowl, combine the sliced peaches, 1 cup granulated sugar, and 1/2 cup honey.
3. Let the peach mixture sit for 10 minutes to draw out the juices.
4. In a small bowl, whisk together 1/4 cup cornstarch and 2 tablespoons of the released peach juice until smooth.
5. Pour the peach mixture and the cornstarch slurry into a large saucepan.
6. Add 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt to the saucepan.
7. Place the saucepan over medium heat.
8. Bring the mixture to a gentle boil, stirring constantly with a wooden spoon.
9. Reduce the heat to medium-low once boiling.
10. Simmer the filling for 15 minutes, stirring frequently to prevent sticking.
11. Check for doneness: the filling should be thick enough to coat the back of the spoon without dripping immediately.
12. Remove the saucepan from the heat.
13. Let the filling cool completely in the saucepan for 1 hour.
14. Transfer the cooled filling to an airtight container.
Velvety and fragrant, this filling sets up with a glossy, jam-like texture that holds its shape in a pie. The honey adds a warm floral note that balances the bright peach flavor. Try it swirled into ice cream or layered in a trifle for a stunning dessert.
Raspberry Peach Pie Filling
Tired of boring pie fillings? This raspberry peach combo is a total game-changer. Grab your bowls and let’s get mixing—it’s easier than you think and tastes like summer in a jar.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the fruit mixture:
– 4 cups fresh peaches, peeled and sliced (about 6 medium peaches)
– 2 cups fresh raspberries
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the thickening:
– 2 tablespoons unsalted butter
– 1/4 cup water
Instructions
1. Combine the sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large mixing bowl.
2. Gently toss the mixture with a rubber spatula until the fruit is evenly coated and no dry cornstarch remains—this prevents lumps later.
3. Transfer the coated fruit mixture to a large, heavy-bottomed saucepan or Dutch oven.
4. Add the 1/4 cup of water to the saucepan and stir once to incorporate.
5. Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, for 5 minutes until the sugar dissolves and the mixture becomes juicy.
6. Reduce the heat to medium-low and continue cooking, stirring constantly to prevent sticking, for 15 minutes until the peaches soften slightly and the liquid thickens visibly.
7. Cut the 2 tablespoons of unsalted butter into small pieces and add them to the saucepan, stirring until fully melted and incorporated—this adds a rich, glossy finish.
8. Remove the saucepan from the heat and let the filling cool in the pan for 10 minutes; it will continue to thicken as it cools, so don’t worry if it seems a bit runny initially.
9. Transfer the cooled filling to a clean bowl or airtight container if not using immediately, pressing plastic wrap directly onto the surface to prevent a skin from forming.
You’ll love the jammy texture with bursts of tart raspberries against sweet peaches. Try it swirled into yogurt, spooned over ice cream, or as the star of your next lattice-top pie—it’s versatile enough for breakfast or dessert.
Coconut Peach Pie Filling
Fling open those pantry doors—this Coconut Peach Pie Filling is your summer dessert game-changer. Forget boring fillings; we’re blending juicy peaches with creamy coconut for a tropical twist that’ll have everyone begging for the recipe. Get ready to bake the pie of your dreams.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup canned coconut milk (full-fat)
For the thickening:
– 2 tablespoons unsalted butter
Instructions
1. Peel and slice 6 cups of fresh peaches into 1/2-inch thick pieces.
2. In a large bowl, combine the sliced peaches, 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Toss until the peaches are evenly coated.
3. Let the peach mixture sit for 15 minutes to release natural juices—this prevents a watery filling.
4. Transfer the peach mixture to a large saucepan over medium heat.
5. Stir in 1 cup canned coconut milk and 1 teaspoon vanilla extract.
6. Cook the mixture, stirring constantly, until it thickens and bubbles gently, about 10-12 minutes. Tip: Use a wooden spoon to avoid scratching your pan.
7. Reduce the heat to low and add 2 tablespoons unsalted butter, stirring until fully melted and incorporated.
8. Continue cooking for 5 more minutes, stirring occasionally, until the filling is glossy and coats the back of a spoon.
9. Remove the saucepan from the heat and let the filling cool to room temperature, about 1 hour. Tip: Spread it on a baking sheet to speed up cooling.
10. Once cooled, the filling is ready to use in your favorite pie crust. Tip: For extra flavor, toast shredded coconut and sprinkle it over the pie before baking.
Vibrant and luscious, this filling boasts a velvety texture with chunks of tender peaches that melt in your mouth. The coconut milk adds a subtle creaminess that balances the sweet-tart fruit perfectly. Serve it warm over vanilla ice cream or layer it in a parfait with crunchy granola for a fun, no-bake treat.
Maple Peach Pie Filling
Ready to transform your holiday desserts? This Maple Peach Pie Filling is a game-changer. Capture summer sweetness with a cozy maple twist—perfect for pies, pastries, or spooning over ice cream.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the filling: 6 cups fresh peaches (peeled, pitted, and sliced), 3/4 cup pure maple syrup, 1/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp salt
Instructions
1. Combine 6 cups fresh peaches, 3/4 cup pure maple syrup, 1/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt in a large bowl.
2. Toss the mixture gently until the peaches are evenly coated, letting it sit for 10 minutes to release juices—this prevents a watery filling.
3. Transfer the mixture to a large saucepan over medium heat.
4. Bring the mixture to a simmer, stirring frequently with a wooden spoon.
5. Reduce the heat to medium-low and cook for 15–20 minutes, stirring constantly, until the filling thickens and bubbles slowly.
6. Check the thickness by dipping a spoon into the filling; it should coat the back without dripping quickly.
7. Remove the saucepan from the heat and let the filling cool completely in the pan for 1 hour to set properly.
8. Use the filling immediately in a pie crust, or store it in an airtight container in the refrigerator for up to 3 days.
What you get is a luscious, jammy filling with tender peach chunks and a deep maple caramel flavor. Serve it warm in a flaky crust, layer it in a trifle with whipped cream, or dollop it over pancakes for a decadent breakfast twist.
Rosemary Peach Pie Filling
Perfect your pie game with this unexpected twist. Rosemary’s piney notes cut through the sweet, juicy peaches, creating a sophisticated filling that’s anything but basic. Get ready to impress at your next gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
- 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tbsp fresh lemon juice
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C).
- Place the sliced peaches in a large mixing bowl.
- In a separate small bowl, whisk together the granulated sugar, all-purpose flour, cinnamon, and salt until fully combined.
- Sprinkle the dry sugar-flour mixture over the peaches in the large bowl.
- Add the fresh lemon juice and finely chopped fresh rosemary to the peach mixture.
- Gently toss all ingredients together with a large spoon until the peaches are evenly coated. Tip: Avoid over-mixing to keep the peach slices intact.
- Transfer the coated peach filling into a 9-inch unbaked pie crust.
- Dot the top of the filling evenly with the small pieces of unsalted butter.
- Cover the filling with your top pie crust, seal the edges, and cut several slits in the top to vent steam.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes. Tip: Bake until the crust is golden brown and the filling is bubbling visibly through the slits.
- Remove the pie from the oven and place it on a wire cooling rack. Tip: Let the pie cool completely for at least 4 hours before slicing to allow the filling to set properly.
Makes a luscious, jammy filling where the rosemary’s herbal aroma perfectly balances the sweet-tart peaches. The texture is thick and glossy, ideal for holding its shape in a slice. Serve it warm with a scoop of vanilla bean ice cream, or use it to fill hand pies for a portable treat.
Cardamom Peach Pie Filling
Savor a holiday twist that’ll make your taste buds sing. This Cardamom Peach Pie Filling blends sweet, spiced peaches with a warm, aromatic kick—perfect for pies, pancakes, or spooning straight from the jar. Get ready to level up your dessert game instantly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/2 tsp ground cardamom
– 1/4 tsp salt
– 2 tbsp unsalted butter
– 1 tbsp lemon juice
Instructions
1. Peel and slice 6 cups of fresh peaches into 1/2-inch thick pieces. Tip: Use ripe but firm peaches for the best texture.
2. In a large mixing bowl, combine 1 cup granulated sugar, 1/4 cup cornstarch, 1/2 tsp ground cardamom, and 1/4 tsp salt.
3. Add the sliced peaches to the bowl and gently toss until evenly coated with the sugar mixture.
4. Let the peach mixture sit at room temperature for 10 minutes to release juices.
5. Transfer the peaches and all accumulated juices to a large saucepan or Dutch oven.
6. Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently.
7. Once simmering, reduce heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the filling thickens and peaches soften. Tip: The filling is ready when it coats the back of a spoon without dripping.
8. Remove from heat and stir in 2 tbsp unsalted butter and 1 tbsp lemon juice until fully incorporated. Tip: The lemon juice brightens the flavor and balances the sweetness.
9. Let the filling cool completely before using, about 1 hour at room temperature or 30 minutes in the refrigerator.
Yield a luscious, jammy texture with tender peach chunks that hold their shape. The cardamom adds a subtle warmth without overpowering the fruit’s natural sweetness. Try it swirled into yogurt, layered in a trifle, or as a topping for vanilla ice cream for an instant upgrade.
Orange Blossom Peach Pie Filling
Ready to ditch boring pie fillings? This Orange Blossom Peach Pie Filling is your summer game-changer. Ripe peaches meet floral orange blossom water for a vibrant, unforgettable twist.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 cup water
– 2 tbsp unsalted butter
– 1 tbsp orange blossom water
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Place the sliced peaches in a large mixing bowl.
2. Sprinkle the granulated sugar and salt over the peaches, then gently toss to coat evenly. Let this mixture sit for 10 minutes to draw out the juices—this prevents a watery filling.
3. In a small bowl, whisk together the cornstarch and 1/4 cup water until completely smooth to create a slurry.
4. Transfer the peach mixture, including all accumulated juices, to a large saucepan over medium heat.
5. Stir in the cornstarch slurry immediately to prevent clumping.
6. Cook the mixture, stirring constantly, for 8-10 minutes until it thickens and becomes translucent. The filling should coat the back of a spoon.
7. Remove the saucepan from the heat.
8. Stir in the unsalted butter, orange blossom water, and vanilla extract until fully incorporated and the butter has melted.
9. Allow the filling to cool completely to room temperature, about 1 hour, before using it in your pie crust—this helps it set properly and avoids a soggy bottom.
10. For storage, transfer the cooled filling to an airtight container and refrigerate for up to 3 days.
Perfectly balanced between sweet peach and delicate floral notes, this filling sets up with a glossy, jam-like texture that holds its shape in a slice. Pour it warm over vanilla ice cream for an instant dessert, or layer it in a trifle with whipped cream and pound cake.
White Chocolate Peach Pie Filling
Nailing dessert just got easier with this White Chocolate Peach Pie Filling. Need a showstopper? This silky-sweet blend of ripe peaches and creamy white chocolate is your answer. Perfect for pies, tarts, or spooning over ice cream—it’s a versatile dream.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the filling: 4 cups fresh peaches (peeled, pitted, and sliced), 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, 1 tsp vanilla extract, 1/2 cup white chocolate chips
– For finishing: 2 tbsp unsalted butter, 1 tbsp lemon juice
Instructions
1. In a large bowl, toss the sliced peaches with 1/4 cup of the granulated sugar and set aside for 10 minutes to draw out juices.
2. In a medium saucepan, whisk together the remaining 3/4 cup granulated sugar, cornstarch, and salt until fully combined.
3. Drain the liquid from the peaches into the saucepan, reserving the peach slices.
4. Place the saucepan over medium heat and cook, stirring constantly with a whisk, for 5-7 minutes until the mixture thickens and becomes translucent.
5. Add the reserved peach slices to the saucepan and cook for an additional 5 minutes, stirring gently, until the peaches soften slightly but still hold their shape.
6. Remove the saucepan from the heat and immediately stir in the white chocolate chips until completely melted and smooth.
7. Stir in the vanilla extract, unsalted butter, and lemon juice until fully incorporated.
8. Let the filling cool in the saucepan for 15 minutes, stirring occasionally to prevent a skin from forming.
9. Transfer the filling to a clean bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 2 hours to set completely.
10. Use the chilled filling as desired in pies, tarts, or other desserts.
Unbelievably smooth and rich, this filling boasts a velvety texture from the melted white chocolate, with bursts of juicy peach in every bite. Try it layered in a parfait with crumbled graham crackers or dolloped onto warm pancakes for a decadent breakfast twist—it’s a flavor combo that feels both nostalgic and fresh.
Lavender Peach Pie Filling
Just when you thought peach pie couldn’t get more dreamy, we’re adding lavender. Juicy peaches meet floral magic for a filling that’s pure summer in a jar.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 2 tbsp fresh lemon juice
– 1 tbsp dried culinary lavender buds
– 1/2 tsp fine sea salt
– 2 tbsp unsalted butter
Instructions
1. Place the sliced peaches in a large mixing bowl.
2. Sprinkle the sugar, cornstarch, lemon juice, lavender buds, and salt over the peaches.
3. Gently toss everything together with a rubber spatula until the peaches are evenly coated. Let this mixture sit for 15 minutes to allow the peaches to release their juices—this prevents a cloudy filling.
4. Transfer the peach mixture to a large, heavy-bottomed saucepan or Dutch oven.
5. Cook over medium heat, stirring constantly with a wooden spoon, for 5 minutes until the sugar dissolves and the mixture becomes juicy.
6. Increase the heat to medium-high and bring the mixture to a low boil.
7. Once boiling, cook for exactly 8-10 minutes, stirring frequently. The filling is ready when it has thickened significantly, coats the back of a spoon, and large bubbles break the surface slowly.
8. Remove the saucepan from the heat immediately.
9. Stir in the 2 tablespoons of unsalted butter until it is fully melted and incorporated. This adds a rich gloss and smooths the flavor.
10. For the clearest filling, strain the hot mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds and any peach skins. Press gently with a spatula.
11. Let the filling cool completely at room temperature for 1 hour before using, or transfer to an airtight container and refrigerate for up to 5 days.
Mouthfeel is everything here—this filling sets up with a lush, jammy texture that holds its shape in a pie but still oozes slightly. The lavender isn’t perfume-y; it’s a subtle, aromatic high note that makes the peach flavor pop. Get creative: swirl it into yogurt, layer it in a trifle, or spoon it over vanilla ice cream for an instant gourmet dessert.
Summary
Now you have 18 scrumptious ways to enjoy peach pie filling! Whether you’re a baking novice or a seasoned pro, there’s a perfect recipe here for you. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to share this sweet inspiration on Pinterest for your fellow home cooks!
