Peach Pie Filling

This simple peach pie filling is the perfect recipe to whip out when you’ve got fresh summer peaches on hand. No time for pie? No problem! Use the filling as a topping for yogurt or ice cream and as a topping for cream cheese bars.


  • 6 cups sliced peeled fresh peaches (about 3 pounds)
  • 1 teaspoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt


Step 1

Stir peaches and lemon juice together in a large saucepan. Whisk granulated sugar, brown sugar, cornstarch, cinnamon and salt in a small bowl. Add to the peach mixture and stir until well incorporated.

Step 2

Cook the peach mixture over medium heat, stirring often and gently, until thick and bubbly, about 8 minutes. Remove from heat and let cool for 30 minutes. Store the mixture in an airtight container in the refrigerator until ready to use and for up to 1 week.


To make ahead: Refrigerate for up to 1 week.

Nutrition Facts

Serving Size: 1/2 cup Per Serving: 109 calories; 0.2 g total fat; 60 mg sodium. 185 mg potassium; 27.5 g carbohydrates; 1.5 g fiber; 23 g sugar; 0.9 g protein; 302 IU vitamin a iu; 6 mg vitamin c; 4 mcg folate; 13 mg calcium; 9 mg magnesium; 15 g added sugar;


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