We can’t think of a better way to end our summer season with this sweet treat.
We always look forward to cooler temperatures, football games and apple season, but that doesn’t mean we’re ready to say goodbye to the sweet, juicy fruits of summer. We have an incredibly easy pie filling recipe we turn to each year to use up the last of summer’s best peaches or apricots; it takes less than 15 minutes to prepare, and it doesn’t have to be used to bake a traditional pie! It’s perfect for ice cream sundaes and fruit salads, and we’ve used it in cobblers and strudel-topped treats. Sometimes, we just put it in a bowl and top it with a scoop of vanilla ice cream. It’s easy and delicious, and versatile! Be sure to enjoy every last bit of this warm weather with a deliciously sweet serving of syrupy peaches.
Homemade Peach Pie Filling
Serves yields about 2 cups of pie filling (enough for 1 pie); 15 minutes
- 6 medium peaches, peeled, pitted and halved
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
- In large saucepan over medium heat, stir in lemon juice, 2 tablespoons of water, vanilla extract and cinnamon.
- Add peaches to liquid. Sprinkle with sugar and stir gently to coat. Cover and cook for 5 minutes, stirring occasionally.
- Combine cornstarch and 1 tablespoon of water in small bowl. Slowly stir cornstarch into peaches until mixture thickens and begins to bubble.
- Simmer for 2 to 3 minutes, stirring continuously until filling reaches desired thickness. Remove from heat. Allow mixture to cool at least 10 minutes before using.
Recipe adapted from Chocolate Moosey