How to make Peach Pie Filling using Canned Peaches
Peach pie is a summertime favorite with the color and flavors of fresh peaches. Since the peak season for peaches is so short, I’m going to share an easy way to make peach pie filling using canned peaches.
Peaches are one of my favorite fruits and I have nostalgic memories of my Padré peeling and slicing them every summer when they would come visit.
I would gobble them up just as fast as he peeled them, savoring every bite of the juicy peaches that were only available during that time of year.
Peach season is unfortunately a short season in the Midwest and there are times when they aren’t available, and yet I still feel like a delicious peach pie.
What’s a girl to do?
It is actually quite simple to make a rich peach filling to pair with a homemade pie crust so you can get the flavors of summer all year long and I’m going to show you how to make your own homemade peach pie filling.
If you’re looking for some other fantastic peach recipes, check out my Peach Crisp recipe with oatmeal topping, Peach Cobbler pound cake, or my Strawberry Crumble which would easily have peaches swapped for the berries.
Why you’ll love this recipe
- This homemade peach pie recipe is crazy simple and will satisfy your cravings.
- A great recipe because you only need a few simple ingredients to create peach pie filling.
- This easy peach pie filling can be made using a can of peaches or you can make fresh peach pie filling by using ripe peaches. Yellow peaches work best for pie filling since they tend to be more sweet and flavorful.
- Homemade pie filling is healthier and tastier than a can of pie filling from the store.
- This is the best peach pie recipe because you can make it in so little time and have it ready for dessert the same evening!
- Peach filling can be used for pie or for a peach cobbler in a jiff!
How do you make Peach Pie filling using canned peaches?
- Drain Peaches- Drain the can of peaches and pat dry with paper towels to absorb excess moisture.
- Make Pie Filling– Heat up all of the ingredients, except the cinnamon and peaches, in a medium saucepan on medium high heat until it becomes thick.
- Add Peaches– Allow the filling to cool a bit and add in the cinnamon and peaches.
- Cool the Filling– Cool the filling to room temperature and either store away in an airtight glass jar or make a pie right away!
Ingredients for Peach Pie filling
- Water– You will need some liquid to create the gel in the filling.
- Sugar– You can use white sugar or brown sugar. I prefer white sugar and adjust it as needed depending upon the sweetness of the peaches.
- Lemon Juice– This keeps your peaches from browning, especially if you are using fresh peaches.
- Cornstarch– Corn starch will be used as a thickening agent for the pie filling. You can use clear jel, if you’d like, but I have found that cornstarch firms up the filing better.
- Vanilla– Pure vanilla extract is always my choice, as opposed to imitation vanilla. You will create a depth of flavor with the vanilla.
- Cinnamon– Ground cinnamon gives your filling some spice, which develops a more enjoyable flavor profile.
- Peaches– I am creating this recipe for canned or frozen peaches, but it will also work for fresh peaches to preserve some of that summer brightness!
How big of a pie will this easy recipe fill?
This recipe will make 4 cups of pie filling which will fill your typical 9-inch pie pan.
You can use it in an 8 inch pie plate, but you will have to hold some out so it doesn’t overflow or bubble outside of the top crust.
Tips for how to keep peach pie from being runny
Having a runny filling is a problem for many fruit pies and it has been something that has gotten the best of me from time to time.
This pie filling is great because you know before pouring it into your bottom crust that it will set up well since it is jelled prior to using it.
A quick tip for preventing a runny filling and thus causing a soggy crust is to allow it to bubble in the saucepan until it thickens.
Then, allow it to cool fully before using so you can ensure the gel has set so you won’t have a runny pie.
Another way to keep your pie from being runny is to pat your peaches dry before using so you can soak up the excess juice in the peaches.
Can I use any peaches for pie filling?
Yes, you can use fresh peaches, canned peaches, or frozen peaches.
Be sure to drain the canned peaches and rinse if they have been preserved in heavy syrup.
Frozen peaches should be thawed and drained before using in this recipe.
What can peach pie filling be used for?
This filling is great for all kinds of delicious peach recipes.
Fill your easy pie crust recipe with it or get creative with a few other ideas!
- Peach hand pies- Make your perfect pie crust and cut it after you roll it out so you can make mini hand pies, similar to a peach turnover.
- Ice cream topping- Peach ice cream is amazing, but a spoonful of this on top of a scoop of vanilla ice cream will be out of this world!
- Breakfast toppings- Take your fluffy pancakes up a notch by placing a dollop of this filling on top.
How to store peach pie filling
You can use your pie filling immediately after it cools or store it in an airtight container for up to 5 days.
If you freeze the filling, place it in a freezer bag so it can freeze flat. It will stay good for up to 6 months in the freezer.
Perfect Flaky Crust for Peach Pie
Now that you have your delicious pie filling the next thing is to make a simple pie crust.
Don’t be intimidated with homemade pie crusts.
I use the same recipe for savory dishes, such as breakfast quiches and my one-pot chicken pot pie, and all pie recipes that I make.
The simple ingredients create a buttery pie dough that will give you that flaky crust you want for a pie crust.
I always make 2 pie crusts, so double the ingredients if you want a double crust.
You can either pinch the sides of the crusts together or do a beautiful lattice top so the peach slices show through the lattice crust.
To top it all off, brush on an egg wash to get that glossy color on top of your pie.
Ingredients for Flaky Pie Crust
- 1¼ cup all purpose flour
- ¼ teaspoon salt
- ½ cup butter, cold and cubed
- ¼ cup ice water
Easy Steps for Flaky Pie Crust
- Add all purpose flour and salt to a medium mixing bowl and cut in the cubed butter with a pastry cutter, fork, or your fingers until they resemble course crumbs.
- Slowly add the ice water until the dough comes together and forms a ball.
- Put dough in plastic wrap and chill in the fridge for 30 minutes to overnight.
- Roll out and use as needed.
How to serve this delicious Peach Pie recipe
- Ice cream- Nothing is better than a slice of warm peach pie and a scoop of ice cream on top.
- Whipped Cream- Make a homemade whipping cream by whisking a cup of heavy cream and 1/4 cup of powdered sugar in large bowl of an electric mixer on medium-high speed until soft peeks form.
- Fresh Peaches- As if delicious peach pies weren’t enough all on their own! You can slice peaches and place them in a layer on top of the pie to add more color and flavor.
Recipe for Peach Pie Filling using Canned Peaches
Peach Pie filling using Canned Peaches
- 1 saucepan
- 5 cups canned peaches, drained
- 1 cup water
- 1 cup white sugar, or brown sugar
- 5 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla
- ½ teaspoon ground cinnamon
- Drain canned peaches and pat dry to release excess liquid from the fruit.
- In a small saucepan, heat the water, white sugar, and cornstarch until bubbly.
- Add in the vanilla, lemon juice, and cinnamon and allow the filling to begin to gel.
- Cool the filling for 5 minutes and fold in the peaches.
- Cool to room temperature and either store in a glass jar with an airtight lid or use to bake a pie.
So I would like to know if the canned peaches you’re going to use is packed in fruit juice NOT syrup of any kind do you have to get rid of it or can you use it instead of water or diluted with water to make a cup? I HATE to waste the juice in the fruit, syrup is a different story all together!
You can do either. To be honest, I prefer to rinse mine so they don’t have any canned juice left on them.
Is this shelf stable?
If you use canned peaches, it should be fine for a few months. If you use fresh peaches, I’d keep it in the fridge for a few weeks or in the freezer for a few months. Make sure to leave room for expansion if you put it in the freezer. ☺️