Got a surplus of peaches? This Peach Pie Filling recipe will use them up in the tastiest way!
I live in Grand Junction, Colorado, which is about a 15-minute drive from the heart of Palisade, in Colorado’s orchard country. Palisade is famous for its enormous, juicy peaches. Every year, even during busy summers, I make a point to drive out to my favorite Palisade peach orchard before the end of peach season to pick a few flats of these ripe fruits right off the trees. The pick-it-yourself orchards are more than happy to let folks do this part of the farm labor, especially near the end of the season, when the last crop of peaches is heavy with sugary juice.
It’s hard to describe the taste of a fresh, sun-ripened peach that no hand has yet touched in its short life. It’s the sweet, intense flavor of summer’s peak—the delicious result of all that sunshine beating down on the grove every day. I’ve picked single peaches from these orchards that weigh over a pound.
As you might guess, once you get out there and start picking, you get a little hypnotized by the romance of it all, and it can be difficult to stop. When I finally check out and bring my peaches home, I realize I picked way more very-ripe peaches than my two-person family will ever eat in a week.
This peach pie filling is a good solution to the juicy problem of peach orchard hypnosis. The recipe results in a thick pie filling that’s just sweet enough, freezes well, and bakes inside a pie crust like a dream. It uses tons of peaches, which is excellent for my situation. In the dead of winter, pull out a frozen portion of this peach pie filling for a reminder that summer isn’t far away.
Is This Peach Pie Filling Healthy?
The peaches are the star of this recipe and supply a good amount of vitamin A and some vitamin C, as well as trace minerals like potassium. Using lemon juice will boost the vitamin C further. That said, this is a pie filling recipe and thus contains a lot of added sugar in addition to the natural sugar content of peaches. If you’re limiting your sugar intake, consider using less sugar or substituting some or all of the granulated sugar with your favorite sugar-free sweetener. Monk fruit, allulose, and erythritol are all great choices for baking.
Overall, this recipe is low in fat and suitable for vegan diets. To make it gluten-free, substitute the flour for gluten-free baking flour or cornstarch. (See the note below about substituting cornstarch!)
Using Your Peach Pie Filling In Creative Ways
This recipe creates an incredible pie filling, and, of course, it’s practically made for pies. But the thing is, some of us (I am talking about myself here) make triple batches of this stuff with all the peaches we need to use up, and we (again, talking about myself) aren’t super motivated to make pies all the time. If you’re like me, you might need to find other ways to use your pie filling. Thankfully, I have some suggestions for you.
- Ice cream topping. Who says you need a slice of peach pie for that scoop of ice cream? Nah, just warm up the pie filling in the microwave and spoon some over your vanilla ice cream. It works just as well!
- Fancy yogurt and granola topping. There’s no easier way to make breakfast into a fancy meal than topping your usual yogurt and granola with peach pie filling.
- Add it to banana bread. It seems like I bake a batch of banana bread every few months, so the same old recipe gets boring sometimes. Add a lightly strained (leave some of the liquid) scoop of mashed peach pie filling to your favorite banana bread recipe for a dose of summer sunshine. (Note that you may need to bake it a little longer!)
- Pancake topping. Make your favorite pancake recipe and spoon some peach pie filling over your stack for a fabulous breakfast!
How Do I Store Leftovers?
Pie filling can be stored for up to 5 days in the fridge in an airtight container. For longer storage, freeze portions in freezer-safe containers or Ziploc freezer bags for up to 3 months. Thaw overnight in the fridge. If you have a bushel of peaches and want to can the pie filling, be sure to follow directions from a reputable canning guide. A baked peach pie can be frozen whole in a Ziploc freezer bag for up to 3 months.
Serving Suggestions
This peach pie filling should absolutely end up in this incredible Peach Pie Recipe. Of course, serve peach pie hot and à la mode with some vanilla bean ice cream! A pie like this calls for an equally delicious drink to accompany it. Strong black coffee with a slice of this pie sounds like a classic fit to me, but if you’re not craving black coffee, try a Homemade Caramel-Vanilla Iced Coffee. Or try this Raspberry Smoothie. The color combination of the berries with the peaches is reason enough!
Ingredients
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 5 cups fresh peaches peeled and sliced
- 1 teaspoon pure vanilla extract
Instructions
- Combine sugar, flour, cinnamon, and lemon juice in a large saucepan over medium heat.
- Add the sliced peaches to the saucepan and cook, stirring occasionally, until the mixture thickens and the peaches are tender, about 10 minutes.
- Remove from heat and stir in vanilla extract. Allow the filling to cool before using it in your pie, or store it in the refrigerator in an airtight container.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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