Peach Pie Filling
Got an abundance of peaches? Make Peach Pie Filling and tuck it away in the freezer for whenever you need it. This recipe is perfect for pies, pastries desserts, or any other sweet treat that calls for peach pie filling.
- Prep Time: 00:15
- Cook Time: 00:10
- Total Time: 25 minutes
- Yield: 2 quarts
- Category: Pie Filling
- Method: Stovetop
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (14 grams) cornstarch
- ¼ teaspoon fresh grated nutmeg (see note)
- 3 pounds (about 7-9) peaches, peeled, pitted and diced into bitesized pieces
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- 2 tablespoons (25 grams) unsalted butter
Instructions
- Add sugar, cornstarch and nutmeg in a medium bowl. Whisk together. Add in the peaches and lemon juice and gently toss together with a rubber spatula.
- Let sit until the sugars have started to dissolve, about 10 minutes.
- Transfer all ingredients to a large pot.
- Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout, about 10 minutes.
- Remove from the heat, and stir in the almond extract and butter.
- Pour into jars, and let cool completely. Store in the refrigerator until ready to use, up to 7 days. Or in the freezer, for up to six months.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Peach Pie Filling was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
This will keep for about 5 days in the refrigerator or about 6 months in the freezer.
Check out this Peach Peeling Tutorial for guidance on easy peeling.
Find it online: https://everydaypie.com/peach-pie-filling/