Description
Small-batch Peach Pie Filling made with fresh peaches, sugar, lemon, and cornstarch. Perfect for pies, turnovers, pastries, and dessert toppings.
Ingredients
Scale
- 450 g fresh peaches, peeled and diced
- 1/4 cup plus 2 tbsp granulated sugar
- 2 tbsp water
- Zest of 1/2 small lemon or 1 tbsp lemon juice
- 1 tsp cornstarch
- Pinch of salt
Instructions
- Wash, peel, and dice the peaches.
- Add peaches, sugar, water, lemon zest or juice, cornstarch, and salt to a small saucepan.
- Stir until the cornstarch dissolves completely.
- Cover the pan and cook over medium-low heat for 10 to 15 minutes.
- Stir once or twice during cooking and cover again.
- Reduce heat to low during the final 5 minutes.
- Cook until peaches are tender and the syrup thickens.
- Remove from heat and allow the filling to cool.
- Transfer to a clean jar or container.
- Refrigerate after cooling completely.
Notes
- Use ripe but firm peaches for the best texture.
- Do not use overripe peaches because they can become mushy.
- Cook over medium-low heat to prevent burning.
- The filling thickens significantly as it cools.
- Use 1 tablespoon cornstarch for a thicker filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 140
- Sugar: 28
- Sodium: 40
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 1
- Cholesterol: 0