Description
Peach pie is a summertime favorite with the color and flavors of fresh peaches. Since the peak season for peaches is so short, I’m going to share an easy way to make peach pie filling using canned peaches.
Ingredients
- 5 cups canned peaches, drained
- 1 cup water
- 1 cup white sugar (or brown sugar)
- 5 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon pure vanilla
- ½ teaspoon ground cinnamon
Instructions
- Step 1: Drain canned peaches and pat dry to release excess liquid from the fruit.
- Step 2: In a small saucepan, heat the water, white sugar, and cornstarch until bubbly.
- Step 3: Add in the vanilla, lemon juice, and cinnamon and allow the filling to begin to gel.
- Step 4: Cool the filling for 5 minutes and fold in the peaches.
- Step 5: Cool to room temperature and either store in a glass jar with an airtight lid or use to bake a pie.
Notes
A quick tip for preventing a runny filling and thus causing a soggy crust is to allow it to bubble in the saucepan until it thickens. Then, allow it to cool fully before using so you can ensure the gel has set so you won’t have a runny pie.
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 65 g
- Sodium: 20 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg