Hey there, folks! I’m Austin, the guy behind Beyond the Bayou. Today, I’m pumped to share a recipe that’s super special to me�my Peach Pie Filling Recipe. But before we get into it, let me tell you a little story.
So, picture this: I’m a kid in the South, and peaches are like the unofficial mascot of summertime. They’re juicy, sweet, and just plain awesome. Now, my grandma, she’s a peach pie pro. One hot summer day, she calls me over and says, “Today, we’re making magic.”
We gather up a bunch of fresh peaches and get to work in her kitchen. As we mix and stir, she’s got this twinkle in her eye, like she knows something I don’t. And she whispers, “This pie will take you back to the good ol’ days.”
Now, that peach pie has become a tradition in our family, passed down from generation to generation. And now, I’m passing it on to you. So let’s get cooking and make some memories together with this Peach Pie Filling Recipe from Beyond the Bayou. Trust me, it’s gonna be peachy keen!
What Exactly Is A Peach Pie Filling?
Peach pie filling is basically the yummy stuff that fills up a peach pie. It’s made by mixing together peaches (either fresh or canned), sugar to make it sweet, a bit of flour or cornstarch to thicken it up, some lemon juice to add a zingy flavor, and sometimes spices like cinnamon or nutmeg to make it extra tasty. This filling is what makes peach pie taste so good and gives it that gooey, fruity texture that everyone loves! This deliciousness is usually eaten along with Philadelphia Cheesecake.
What Are The Best Peaches For Peach Pie?
- Freestone Peaches: These peaches have pits that easily separate from the flesh, making them perfect for pie-making because they’re easy to pit and slice.
- Elberta Peaches: Known for their sweet flavor and firm texture, Elberta peaches hold up well when baked in a pie, maintaining their shape and juiciness.
- Georgia Peaches: As the name suggests, these peaches from Georgia are renowned for their exceptional sweetness and juiciness, making them ideal for peach pies.
- Belle of Georgia: Another Georgia favorite, Belle of Georgia peaches are large, firm, and have a tangy-sweet flavor that works beautifully in pies.
- O’Henry Peaches: These late-season peaches are sweet and aromatic, with a firm texture that holds up well in pies and other baked desserts.
Overview: How To Make Peach Pie?
First, you’ll want to gather your ingredients: ripe peaches, sugar, flour or cornstarch, lemon juice, and any spices you’d like to add for flavor, such as cinnamon or nutmeg.
Start by peeling the peaches. You can do this by gently scoring the skin with a knife and then plunging it into boiling water for about 30 seconds. After that, transfer them to a bowl of ice water to cool down. The skins should easily slip off.
Once peeled, slice the peaches into thin, uniform pieces. You can choose to leave them chunky or slice them thinner for a smoother filling�it’s up to you!
Next, place the sliced peaches in a mixing bowl and add the sugar, flour or cornstarch, lemon juice, and any spices you’re using. Gently toss everything together until the peaches are evenly coated.
Now, transfer the peach mixture to a saucepan and cook it over medium heat, stirring occasionally, until the mixture thickens up and becomes syrupy. This usually takes about 5-10 minutes.
Once the filling has thickened, remove it from the heat and let it cool down slightly before using it in your pie. You can either use it right away to fill a pie crust or store it in the refrigerator for later use.
And that’s it�you’ve made peach pie filling! It’s ready to be spooned into a pie crust, baked until golden and bubbly, and enjoyed with a scoop of ice cream or a dollop of whipped cream. Yum! You can also try our Lemon Upside Down Cake if looking for more such citrus flavor.
Perfect Peach Pie Filling Recipe
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Mixing Bowl
- 1 Saucepan
- 1 Stirring Utensil
- 1 Ice Water Bowl
- 1 Measuring cups and spoons
Ingredients
- 5 – Ripe peaches
- 2 Cups – Granulated sugar
- 1/4 Cup – Flour or cornstarch
- 2 tbsp – Lemon juice
- 1 tsp – Optional: spices such as cinnamon or nutmeg
Instructions
- If desired, peel the peaches by scoring the skin with a knife and blanching them in boiling water for about 30 seconds. Then transfer them to a bowl of ice water to cool, which will help the skins slip off easily. Slice the peeled peaches into thin, uniform pieces and remove the pits.
- In a mixing bowl, toss the sliced peaches with granulated sugar, flour or cornstarch (to thicken the filling), and a splash of lemon juice. You can also add optional spices like cinnamon or nutmeg for extra flavor.
- Transfer the peach mixture to a saucepan and cook it over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy. This usually takes about 5-10 minutes. Keep an eye on it to prevent burning and adjust the heat as needed.
- Once the filling has thickened to your desired consistency, remove it from the heat and let it cool down slightly before using it in your pie. You can also transfer it to a bowl and refrigerate it for later use if needed.
- Spoon the cooled peach pie filling into a prepared pie crust and spread it out evenly. Add a top crust if desired, then bake the pie according to your favorite pie recipe.
- Once the pie is baked and golden brown, let it cool for a bit before slicing and serving. Enjoy your delicious homemade peach pie with a scoop of ice cream or a dollop of whipped cream on top!
Notes
- Peach Selection: Choose ripe, sweet, and flavorful peaches for the best results. Look for peaches that yield slightly to gentle pressure and have a fragrant aroma.
- Consistency: Adjust the amount of thickener (flour or cornstarch) based on the juiciness of the peaches and your desired filling consistency. If the peaches are very juicy, you may need to use more thickener to prevent a runny filling.
- Sweetness: The amount of sugar can also be adjusted to suit your taste preferences and the natural sweetness of the peaches. Taste the filling as you go and add more sugar if needed.
- Spices: Feel free to customize the flavor of the filling by adding spices like cinnamon, nutmeg, or ginger. These spices complement the sweetness of the peaches and add depth to the filling.
- Cooking Time: Be careful not to overcook the filling, as this can cause the peaches to become mushy. Cook just until the mixture thickens and the peaches are tender but still hold their shape.
- Cooling: Allow the filling to cool slightly before using it in your pie crust. This helps prevent the crust from becoming soggy.
- Storage: Leftover peach pie filling can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage. Thaw frozen filling in the refrigerator before using.
- Versatility: Peach pie filling is not only great for pies but can also be used as a topping for ice cream, pancakes, waffles, yogurt, or oatmeal. Get creative and enjoy it in various ways!
Nutrition
The Beauty Of The Top Pie Crust!
- Design: Consider using decorative pie crust techniques such as lattice, braids, or cut-out shapes. These intricate designs not only look beautiful but also allow the filling to peek through, creating an enticing presentation.
- Egg Wash: Brushing the top crust with an egg wash (a beaten egg or egg yolk mixed with a little water or cream) before baking can give it a shiny, golden-brown finish. This adds to the pie’s overall attractiveness.
- Sugar Sprinkle: Sprinkling a little granulated sugar on top of the crust before baking adds sparkle and sweetness. It also creates a slightly crunchy texture that contrasts nicely with the tender filling.
- Ventilation: Properly venting the top crust is essential to allow steam to escape during baking, preventing the filling from becoming overly soggy. You can use a sharp knife to make small slits or cut out decorative vents in the crust.
- Crust Edging: Crimping or fluting the edges of the pie crust not only seals the pie but also adds a decorative touch. You can use your fingers or a fork to create various edge designs.
- Personal Touch: Adding small pastry cut-outs or shapes made from extra pie dough on top of the crust can add a personal and whimsical touch to your pie. Consider creating leaves, flowers, or other designs that complement the theme of your pie.
- Baking Temperature: Ensure that your oven is preheated to the correct temperature before baking the pie. Baking at the right temperature helps the crust cook evenly and develop a beautiful golden color.
The Golden Perfect Bottom Crust!
- Preheat the Oven: Make sure your oven is fully preheated to the temperature specified in your recipe. A hot oven helps the bottom crust start cooking immediately, which can contribute to crispiness.
- Use a Metal Pie Pan: Metal conducts heat more efficiently than glass or ceramic, which can help crisp up the bottom crust. If you have the option, bake your pie in a metal pie pan.
- Par-Bake the Bottom Crust: Consider par-baking (partially baking) the bottom crust before adding the filling. This involves baking the empty pie crust in the oven for a short time before filling it. Par-baking can help set the crust and prevent it from becoming soggy once the filling is added.
- Use a Baking Stone or Baking Steel: Placing a baking stone or baking steel on the bottom rack of your oven can help distribute heat more evenly and create a crispier bottom crust. Place your pie directly on top of the stone or steel while baking.
- Elevate the Pie: Elevating the pie slightly above the oven rack can promote air circulation and prevent the bottom crust from becoming soggy. You can do this by placing the pie on a preheated baking sheet or using a pie drip catcher.
- Reduce Moisture: To prevent excess moisture from the filling from seeping into the bottom crust, consider adding a thin layer of flour, breadcrumbs, or ground nuts to the bottom of the pie crust before adding the filling. These ingredients can help absorb excess moisture and create a barrier between the crust and the filling.
- Bake on a Lower Rack: Placing the pie on a lower oven rack can help ensure that the bottom crust gets enough direct heat, which can contribute to crispiness. Just be sure to monitor the pie closely to prevent over-browning.
Try More Similar Recipes!
Pie Crust Tip & Tricks!
1. Keep Ingredients Cold: Cold ingredients, particularly cold butter or shortening, are crucial for a flaky crust. Chill your fats and liquids in the refrigerator beforehand, and even consider freezing them for a short while before using.
2. Use the Right Fat: Butter adds rich flavor to your crust while shortening or lard contributes to flakiness. A combination of both can offer the best of both worlds.
3. Don’t Overwork the Dough: Handle the dough as little as possible to prevent the formation of gluten, which can result in a tough crust. Mix until just combined and avoid over-kneading.
4. Add Liquid Gradually: Add ice water to your dough gradually, a tablespoon at a time, until it just holds together when squeezed. Too much water can make the dough sticky and difficult to work with.
5. Chill the Dough: After mixing, chill the dough in the refrigerator for at least 30 minutes before rolling it out. This allows the fats to firm up again, making the dough easier to handle and preventing shrinkage during baking.
6. Roll Out Carefully: Roll out the dough on a lightly floured surface, rotating it frequently to maintain an even thickness. Roll from the center outwards in all directions to create a round shape.
7. Handle with Care: When transferring the rolled-out dough to the pie dish, fold it in half or gently roll it around the rolling pin to lift and unfold it without tearing.
8. Trim and Crimp Edges Neatly: Trim any excess dough from the edges of the pie dish, leaving a slight overhang. Use your fingers or a fork to crimp the edges decoratively or create a fluted edge.
9. Ventilate the Top Crust: If using a double crust, cut slits or create decorative vents in the top crust to allow steam to escape during baking and prevent the filling from bubbling over.
10. Egg Wash for Shine: Brushing the top crust with an egg wash (beaten egg mixed with a little water or cream) before baking can give it a shiny, golden-brown finish.
11. Bake at the Right Temperature: Follow the recipe instructions for baking temperature and time, and consider using a pie shield or aluminum foil to protect the edges from over-browning if necessary.
Possible Variations With The Recipe?
- Spiced Peach Pie: Add warm spices like cinnamon, nutmeg, ginger, or cardamom to the filling for a cozy, aromatic twist on the classic peach pie.
- Boozy Peach Pie: Enhance the flavor of the filling by adding a splash of bourbon, rum, or amaretto. The alcohol adds depth and richness to the filling without overwhelming the peach flavor.
- Peach Blueberry Pie: Mix in fresh or frozen blueberries with the peaches for a delightful combination of sweet and tart flavors. The blueberries also add a beautiful pop of color to the pie filling.
- Peach Raspberry Pie: Combine sliced peaches with fresh raspberries for a vibrant and tangy filling. The raspberries complement the sweetness of the peaches and add a hint of tartness to the pie.
- Streusel Topping: Instead of a traditional top crust, top your peach pie with a buttery streusel made from flour, sugar, butter, and chopped nuts. The crunchy topping adds texture and flavor to the pie.
- Almond Peach Pie: Add almond extract or chopped almonds to the filling for a nutty and fragrant twist. Almonds pair beautifully with peaches and add a lovely depth of flavor to the pie.
- Peach Custard Pie: Layer a creamy custard filling beneath the peach filling for a decadent and indulgent pie. The creamy custard adds richness and texture to the pie, making it extra luxurious.
- Peach Crumble Pie: Top your peach pie with a buttery oat crumble instead of a traditional top crust. The crumble topping adds a rustic and crunchy texture to the pie, perfect for those who love a bit of crunch in every bite.
- Peach Ginger Pie: Add finely chopped crystallized ginger to the filling for a spicy and zesty kick. The ginger complements the sweetness of the peaches and adds a unique flavor dimension to the pie.
- Peach Honey Pie: Replace some of the sugar in the filling with honey for a natural and floral sweetness. The honey adds depth of flavor and pairs beautifully with the ripe peaches.
Storing The Peach Pie Filling!
- Refrigeration: If you’ve made more peach pie filling than you need immediately, you can store the leftovers in an airtight container in the refrigerator. Make sure the filling has cooled completely before transferring it to the container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: Peach pie filling can also be frozen for longer-term storage. Allow the filling to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Press out any excess air, seal tightly, and label with the date. Frozen peach pie filling can last in the freezer for up to 6 months.
- Thawing: When you’re ready to use the frozen peach pie filling, transfer it to the refrigerator to thaw overnight. Alternatively, you can thaw it more quickly by placing the container in a bowl of cold water, and changing the water every 30 minutes until thawed.
- Reheating: Once thawed, you can reheat the peach pie filling gently on the stovetop over low heat, stirring occasionally, until warmed through. Be careful not to overheat or boil the filling, as this can cause it to become too thick or change in texture.
- Usage: Use the stored peach pie filling as desired in pies, cobblers, and crisps, or as a topping for desserts like ice cream, pancakes, or yogurt. It’s versatile and adds a delicious burst of peachy flavor to any dish!
Frequently Asked Questions (FAQs)
Q: How do I prevent my pie crust from becoming soggy when using peach pie filling?
A: To prevent a soggy crust, you can blind-bake the bottom crust before adding the filling or sprinkle a thin layer of flour, breadcrumbs, or ground nuts on the bottom crust to absorb excess moisture from the filling.
Q: Can I make a vegan or gluten-free peach pie filling?
A: Yes, you can make vegan or gluten-free peach pie filling by using plant-based fats (such as vegan butter or coconut oil) and gluten-free flour or cornstarch. Just make sure to check that all your ingredients are vegan or gluten-free if needed.
Q: What should you add to ready-made peach pie filling to increase the flavor?
A: To enhance ready-made peach pie filling, consider adding a splash of vanilla extract, a sprinkle of cinnamon or nutmeg, a dash of lemon zest, or a dollop of bourbon for depth of flavor.