Can I Make It Sugar-Free?

You sure can! If you're watching your sugar intake, peach pie filling can still be sweet and satisfying. Just swap the sugar for a low-calorie sweetener like Stevia, monk fruit, or erythritol. But don’t go overboard — some of these can be sweeter than sugar, so use the conversion ratios on the label. Keep in mind that sugar also affects texture and moisture, so your filling might not thicken the same way. If it looks too thin, add a bit more cornstarch or Clear Jel to help it along.

How Do I Thicken It Without Cornstarch?

Cornstarch isn’t the only game in town. If you're out — or avoiding it — there are other ways to get your peach pie filling nice and thick. Try arrowroot powder , tapioca starch , or Clear Jel (especially if you're canning it). Each thickener works a bit differently, so start small and adjust as you go. And don’t forget to simmer gently — that helps the thickener activate and blend with the fruit. Got more questions about your filling adventures? You’re not alone. Folks often ask if they need to peel the peaches (you don’t have to, but it's nicer), or if white peaches work (they do — they’re just a bit less tart).

Homemade Peach Pie Filling Recipe Guide

Description

This homemade peach pie filling is a sweet, glossy blend of fresh peaches, brown sugar, cinnamon, and vanilla, made from scratch for a natural and flavorful dessert base. It’s perfect for pies, parfaits, and more, with a smooth texture and comforting taste.

Ingredients

Scale

2 pounds fresh peaches (about 6), peeled and sliced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon butter
2 teaspoons pure vanilla extract

Instructions

In a medium saucepan over medium heat, melt the butter.
Add the vanilla extract and cornstarch. Whisk until smooth and combined.
Stir in the granulated sugar, brown sugar, cinnamon, and salt.
Fold in the sliced peaches and stir until coated.
Cook for 10–12 minutes, stirring frequently, until the peaches soften and the mixture thickens.
Remove from heat. Let cool slightly before using or storing in the fridge or freezer.

Notes

You can use frozen peaches if fresh ones are unavailable. Thaw and drain them first.
Swap butter with vegan butter for a dairy-free version.
Use Clear Jel instead of cornstarch if canning the filling.

Prep Time: PT20M
Cook Time: PT20M
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 195
Sugar: 36g
Sodium: 55mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg

Keywords: peach pie filling, homemade peach pie, fresh peach dessert, easy peach filling recipe, gluten free pie filling, cooked peach pie, fruit pie filling