Perfect Peach Pie Filling Recipe
Peach pie filling is a sweet mixture of ripe peaches, sugar, thickener, lemon juice, and spices, cooked until thick and syrupy. It's perfect for filling pie crusts, resulting in a deliciously fragrant dessert, especially delightful during the summer months.
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Calories: 120kcal
Servings: 4
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
Serving: 100g | Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Sodium: 5mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.5mg