Homemade Peach Pie

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Homemade Peach Pie Filling (That Tastes Like Summer !)

Hey all!
In the summer we put up peaches to have all winter long for peach pie filling—golden, juicy, sweet perfection that smells like sunshine. This filling is great to make fresh or freeze for later to make it easy to whip up a pie.

Whether you’re planning to bake the ultimate peach pie or just want to spoon this stuff over pancakes, waffles, or even ice cream (zero judgment), I’ve got you covered.

Quick-Find Ingredient List(This will make one pie filling, make as many as you need for a quick pie later)

Here’s what you’ll need to whip up this luscious peach pie filling:

6 cups fresh peaches Suncrest are our favorite if you can find them (about 6–8 medium peaches), peeled and sliced/pie filling
1 cup granulated sugar
2T tapioca (you can also use corn starch)
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1/8 teaspoon ground cloves
⅛ teaspoon salt
1 tablespoon lemon juice
½ teaspoon vanilla extract

Directions:

Step 1: Peel + Slice the Peaches
If your peaches are super ripe, you can peel them with a pairing knife. Otherwise, blanch them for 30 seconds in boiling water, then dunk in ice water—skins should slip right off. Slice into 1/4 inch slices.

Step 2: Mix the Dry Stuff
In a separate bowl, whisk together sugar, Tapioca or cornstarch (depending on how much juice you may need to adjust the amount for thickening, cinnamon, nutmeg, cloves, and salt.

Step 3: Mix Wet Ingredients with peaches
In a Mixing Bowl, combine the sliced peaches, vanilla, and lemon juice.

Step 4: Add the dry ingredients
Stir in your dry mixture. Stir in gently until thoroughly mixed.

Step 5: Finish with Flair
If you want to use the filling for later whether you have one or 10 pie fillings worth you can freeze in a freezer safe ziplock bag or vacuum seal. This is the fastest way and should last up to a year.

How to Use Peach Pie Filling

Spoon into a pie shell, top with crust, and bake at 350°F for 45–50 mins or until golden brown on bottom and top
Layer into trifles or parfaits
Serve warm over vanilla ice cream (trust me)
Swirl into cheesecake or pancake batter

❄️ Storage Tips

Fridge: Store in an airtight container for up to 5 days
Freezer: Freeze in a sealed bag or container up to 6 months to a year
Canning? This version is not tested for safe home canning. Use freezer-safe methods instead.

FAQ – Peach Pie Edition

Q: Can I use frozen peaches?
A: Absolutely! Thaw and drain them first so you don’t water down the filling. You might need to add a bit more tapioca or cornstarch if extra juicy.

Q: Why cornstarch or tapioca?
A: Cornstarch and tapioca act as a thickening agent. Its just a matter of preference which ingredient you use.

Q: Can I make it less sweet?
A: Totally. Cut the granulated sugar to taste as you go. The peaches are the stars here!

Final Thoughts

This peach pie filling is a total game-changer. It’s easy, flexible, and gives you a piece of summer anytime you want. Store some in your freezer for rainy days—or surprise guests. Or, you know… just for you.

Easy Homemade Pie Crust

Okay, so now that you’ve got your heavenly peach pie filling, let’s wrap that baby up in a flaky, golden crust that’s so good, people will swear you bought it from a fancy bakery. Spoiler alert: you didn’t. You made it. Full on Betty Crocker style.

Quick-Find Ingredient List for the Crust

You only need 7 simple ingredients for this no-fuss pie dough:

2 cups all-purpose flour
¾ cup shortening (Crisco works great!)
1 teaspoon salt
⅔ cup milk
1 teaspoon white vinegar
Extra flour (for rolling things out)

Milk & Sugar

If you have a pastry cloth or large wooden cutting board works great for rolling out the dough.

Let’s Mix That Dough

Step 1: Stir the Dry Ingredients
In a big bowl, whisk together the flour and salt.

Step 2: Cut in the Shortening
Add the shortening and use a pastry cutter or a fork (or your cold fingertips) to cut it into the flour until it looks like tiny pebbles or coarse crumbs.

Step 3: Add the Wet Stuff
In a small cup, mix the milk and vinegar (this is a quick hack to make a buttermilk-style mixture—it helps make the crust tender). Pour it into your flour mixture.

Step 4: Bring It Together
Gently mix until the dough comes together. Don’t overdo it—just until it holds. Divide it into two balls—one for the bottom crust, one for the top.

Time to put it all together

Step 5: Roll It Out
On a floured surface, take one dough ball and roll it into a 12-inch circle (about ⅛ inch thick). Gently use your rolling pin making sure its well floured and roll the pie dough onto your rolling pin and then gently unroll it into your pie dish—don't worry if it's not perfect. You're rustic and charming.

Step 6: Add That Filling
Spoon your peach pie filling into the crust. Try not to eat half of it during this step. (No promises.) Optional a couple slices of butter.

Step 7: Top It Off
Roll out the second dough ball and lay it over the top using your rolling pint again. Trim the edges so there’s about ½ inch overhang. Roll the edge of the top crust with the bottom crust and pinch them together to seal.

Step 8: Crimp the Edges
Use your fingers to pinch the dough into little waves going opposite directions, or press down gently with a fork all around for the classic look. Either way, you’re a pie artist now.

Use about a Tablespoon of Milk to wet the top (not the crust) of the pie and sprinkle sugar over this. It will create a beautiful crisp on top.

Step 9: Vent It
Cut a few little slits in the top crust so steam can escape (you can do cute hearts or simple lines—I always use the pattern my mom and grandma used.

Baking Time

Bake at 350°F (175°C) for 55–65 minutes
Until the crust is golden brown and the filling is bubbling just a bit. If the edges start browning too fast, loosely cover them with foil halfway through.

Let it cool for at least 1 hour before slicing—this helps the filling set, plus it smells insanely good while it cools

Recap: You Just Made a Homemade Peach Pie from Scratch!

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