Peach Filling Recipes

PEACH FILLING

Steps:

• Peel, core, and chop the peaches into small, 1/2" cubes or thin slices depending on what you're using the filling for. I like small pieces for things like hand pies and larger pieces for peach pie or for use as a topping. Make sure you remove the skins or they will taste chewy and not have a great texture. You can also use frozen peaches which makes this even easier!
• Add your sliced peaches to a large saucepan over medium heat. Add water, sugar, cinnamon, salt, and brown sugar.
• Cook the mixture until the peaches are as soft as you like them. Fresh peaches will take the longest to cook.
• Combine your ClearGel (or cornstarch) with the cool water and whisk together to make a slurry
• Pour the slurry into your hot peach mixture and cook until the peach filling is nice and thick and turns clear. 3-5 minutes. Cook for one more minute to make sure the ClearGel is thoroughly cooked.
• Remove the mixture from the heat and add in your lemon juice and vanilla extract. Stir to combine.
• Now you can pour the hot filling into jars and can store your peach filling! Check out this blog post on canning peach pie filling for more detailed info. Storing in the fridge will work, but I prefer to let the filling cool down and freeze peach pie filling. The filling is good in the fridge for up to a week or 6 months in the freezer.

QUICK AND EASY PEACH PIE FILLING

Steps:

• In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, for around 5 minutes.
• Cook for another 3 minutes once it becomes bubbly, making sure to stir consistently.
• Remove the pan from the heat and stir in the vanilla extract and cinnamon.
• Add the peaches and mix until everything is well combined.
• Make sure to cool the filling to room temperature then use right away or store in the refrigerator for a few days.

3-INGREDIENT PEACH PIE FILLING

Steps:

• Slice the peaches and mix with 1 1/2 cups sugar in a large pot.
• Bring to a boil, and add the other 1/2 cup sugar and the Tapioca.
• Boil again for 1 minute.
• Remove from heat and cool.
• Divide into thirds, and place in a freezeable container.
• Each portion will yield 1 pie.
• Thaw only at room temp, do NOT use the microwave to thaw.
• Place this filling into an unbaked pie shell, top with a pie pastry crust, and bake as you would a regular fruit filled-pie.

PEACH PIE FILLING

Steps:

• After peeling and slicing peaches, toss with lemon juice.
• Stir together flour and sugar and toss well with peaches.
• Place into foil lined deep pie plate, dot with butter and cover with foil.
• Freeze immediately. Next day lift foil package from pie plate and return to freezer.
• To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
• Fit unwrapped pie filling into crust and cover with a lattice crust.
• Cover the edge with aluminum foil to prevent excessive browning.
• Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.