Easy Fresh Peach Pie Filling

Football season is upon us. I love bringing something sweet to the party since everyone always brings the salty or boozy. But when the game starts early, there isn’t always time to bake a dessert in the morning. Making the peach pie filling ahead of time opens the door for many options. You could blind bake a ready-made pie crust in the morning which would only take about 15 minutes. Then throw in the pie filling, top with some crushed cookies and reheat the pie for about 20 minutes before your guests arrive and you have a fresh peach pie! Or, you could grab some vanilla ice cream and spoon this peach topping on top and you have a quick and easy dessert.

You will need ...

Fresh Peaches, 5-6 depending on the size.
Brown Sugar, 1 Cup
Granulated Sugar, 1/2 Cup
Cornstarch, 1/4 Cup
Ground Cinnamon, 2 tsp
Vanilla Extract, 2 tsp
Salt, 1/4 tsp
Unsalted Butter, 2 T

Step One

First, peel and cube the peaches. This helps to lessen the cook time and it also makes for an easier to eat filling.

Step Two

In a medium bowl, toss the sugars and cornstarch together. This helps prevent the cornstarch from clumping when it is added to the pot.

Step Three

In a heavy bottomed saucepan, combine the sugar and cornstarch mixture with the cinnamon, salt, and peaches. Let the mixture cook on medium heat, stirring occasionally.

Step Four

Once the liquid is thickened to resemble honey, and the peaches have softened, remove the pan from the heat. Add in the vanilla extract and the butter. Stir to combine. The filling is now done! Use it immediately over ice cream, or store it in the fridge for up to 3-5 days. Enjoy!

The Mom Touch