Simple and easy Homemade Peach Pie Filling. This can be use not only for pie, but also for tart, crumb bar or as topping on cake and ice cream. This is so easy it is ready in 30 minutes, maybe even less.

This Peach Filling is one of my favorite Summer recipe when Peach is in season. Although I can make this anytime of the year using frozen Peach, there is nothing like using fresh fruits when you can. This recipe is so easy I make this several times, it just gone so fast.

Peach Sauce … Sweet, fresh and homemade Peach Pie Filling is my first choice when making pie, crumble and tarts. There’s nothing like making it at home, it is super easy to make and a great way to make use of fresh ripe and sweet peaches during Summer.

I used it for making pies, cobblers, crisp or as toppings for pancakes and even on my ice cream. That is how much I love it because it’s  that good. As soon as Summer nears the end, I always buy quite a lot of fresh peaches and I made filling or jam or preserves out of them. This way, I still get to enjoy it few more months even if the Summer is over.

Just a simple reminder, when choosing peaches for cooking or baking, make sure not to get a very ripe peach that already have spots and bruises. You want something still hard, but ripe this way it doesn’t get to mushy when you cook it. Unless you are making it as smooth jam, then overripe could work for that. Since this is a pie filling, I like having chunks and pieces of peaches. Let me show you how easy it is to make this. Let’s get started!

Clingstone vs. Freestone, What is the Difference?

Peach comes into 2 categories, Clingstone and Freestone. I honestly do not have an idea before between these two, and I am glad I paid attention as this makes my life a whole lot easier when working with Peaches. So Clingstone is a type of Peach where the pit or the stone clings to the surface of the Peach making it harder to remove. This makes preparation time a bit more time consuming when used for baking or cooking. This is best for eating where you can just bite on the Peach and throw the pit as soon as you are done with it. Freestone of the other hand is the opposite, this type of Peach is easier to work on and are best for use in baking and cooking. The pit can be easily removed when you sliced the Peach, it doesn’t cling to the surface of the Peach.

Types of Peach

Now that you know which once to choose, let us learn about the type of Peaches. Knowing each type allows you to decided which one is better for the intended use. Peaches comes into 2 main flesh color, Yellow and White.

• Yellow Peaches – This is my personal favorite. The color ranges from light yellow to orange yellow streaked with red. they are juicy, sweet and with light acidity. When choosing which one to pick, choose the ones that are heavy (this means there is more juice in it) but are pretty stable and does not dent easily with pressure when you push it. You do not want a “mushy” Peach. For baking and cooking, choose ripe but not too ripe so it doesn’t easily disintegrate when you bake or cook it. If you are going to eat it as is, you can get a riper Peach.
• White Peach – as the name goes, the flesh of this Peach is pale pink hue on the outside and a pale yellow flesh. They are sweeter with low acidity, they are also softer than Yellow Peaches. because of the softer texture, it doesn’t hold up well for baking or cooking. This is best for eating raw, or for light grilling
• Donut Peach – This lovely looking Peach have a flat, saucer shape resembling a doughnut, hence the name “Doughnut Peach”. They are sweet and they have whiter skin. This type if best for eating fresh.
• Nectarines – I did not know that Nectarine is actually a type of Peach, Yes they are. They have smooth skin, could have a white or yellow flesh, could be clingstone or freestone and they have sweet honeyed flavor. They have a firmer texture, almost like the texture of Apple or Pear. They could be used for baking and cooking because it holds well, they are also great for grilling or for eating fresh

Tips in Making Peach Pie Filling

1. Do NOT use over ripe Peach. Choose one that is ripe but still firm to the touch. This way it doesn’t get mushy when you cook it.
2. Medium Heat – Cook the Peaches in medium low heat to avoid burning the syrup.
3. Let it Cool – The filling will thicken as it cools, so I recommend let it cool completely so you get a thick consistency when you use it. Be patient, it is worth the wait.

Ingredients:

• 450g (1 lb) fresh Peach  – peeled and diced
• 1/4 cup + 2 tbsp Granulated Sugar (Can be increased for sweeter taste)
• 2 tablespoon Water
• Zest of 1/2 small Lemon or 1 tablespoon Lemon Juice –  optional
• 1 teaspoon Cornstarch (for a thicker sauce, use 1 tablespoon cornstarch)
• pinch of Salt

Instructions:

1. Prepare the Peach: Wash, peel and dice the peaches. In a small pan, add water, sugar, diced peaches, lemon zest or lemon juice and cornstarch. Stir to dissolve the cornstarch. Cover the pan.
2. Cook the Peach: In medium low heat, cook for 10- 15 minutes or until the peaches are soft and tender. Stir at least once then cover again and continue cooking. In the last 5 minutes, set the heat to low making sure not to burn the sugar. Cooking time could vary depending on how ripe the peaches that  you are using, adjust cooking time as needed. If you are using a really ripe peach, check the peach at 10 minutes mark. The consistency will thicken as it cools down. You can increase the cornstarch to 1 tbsp if you want a thicker consistency, or if you prefer it sweeter you can add more sugar.
3. Cool and Store: Transfer in a bottle and let cool completely before storing in the refrigerator.

Where to Use Peach Filling

This can be used not just for pie filling. Here are my suggestions on where to use it.

• For mini or large pie
• For Crumb Bar
• For cake topping
• For ice cream topping
• For tart filling
• For Danish

Makes about one 250 ml  mason jar, just enough to fill 6-8 inch pie. This can also be used to fill crumb bars, Danish, hand pie and even topping for oatmeal and chia seed pudding. So many ways to use it.

Related Posts:

• Strawberry Sauce
• Apple Pie Filling
• Blueberry Sauce
• Small Batch Homemade Cherry Sauce
• 5 Easy Homemade Pie Filling
• Small Batch Peach Crumb Bars
• Raspberry Jam
• Peach Danish
• Peaches and Cream Oatmeal
• Peach Cobbler for Two
• Small Batch Blackberry Chia Seed Jam

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