Peach Pie Filling

peach pie

Prep Time: 55 minutes
Servings: 10

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

Tip:  To make ahead – Refrigerate for up to one week.


Our bodies work best when we eat foods in season. Peaches are a perfect example of this theory. Think of a fresh and juicy peach that quenches your thirst and cools you down on a hot day. Peaches are loaded with vitamin A, providing antioxidants that protect the body.

Although this recipe can be added as a pie filling, it's also a great topping for morning oats, yogurt, spread on toast and as a topping for ice cream.

Any pie crust will do - nut, cookie or graham cracker dough!

Enjoy the yumminess!


Per serving: 109 calories; 0.9g protein; 0.2g fat; 27.5g carbohydrates; 22.9g sugar; 1.5g fiber; 60.1mg sodium; 302IU vitamin A; 6.3mg vitamin C; 3.9mcg folate; 13mg calcium; 0.3mg iron; 9.1mg magnesium; 184.9mg potassium; 15g added sugar

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