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Peach Pie Filling

A simple yet elegant peach pie filling capturing the sweet, juicy essence of fresh peaches with perfect spices and texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 810 portion
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 pounds fresh peaches peeled and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 3 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon
  • Peeler and knife
  • Measuring cups and spoons
  • Colander or strainer
  • Whisk

Method
 

  1. Blanch 6 pounds of fresh peaches in boiling water for 60 seconds, then transfer to an ice bath.
  2. Once cooled, peel the skins off by hand and slice the peaches away from the pit into a large bowl.
  3. Place sliced peaches in a colander set over a bowl and let them sit for 10 minutes to release excess juice.
  4. In a small bowl, whisk together granulated sugar, brown sugar, cornstarch, flour, cinnamon, nutmeg, and salt.
  5. Add the dry mixture to the drained peaches along with lemon juice and vanilla extract, gently fold to coat.
  6. Transfer the peach mixture to a medium saucepan and cook over medium heat, stirring occasionally.
  7. Cook for 10 to 12 minutes until thickened, the mixture should coat the back of a spoon.
  8. Remove from heat and let the filling cool to room temperature for about 15 minutes before using.

Notes

This filling is perfect for pies, cobblers, or even served over ice cream.