Vanilla Peach Pie Filling

Sep 21, 2026 · By VanillaGoods

Baking Pies tarts Origin: Tahitian Vanilla: Paste Medium

A juicy, sliceable vanilla peach pie filling for one 9-inch pie. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes one 9-inch pie (8 servings).

Prep 30 min

Cook 65 min

Cool 3 hr

Total 4 hr 35 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

6.0 cups (1020.0 g)sliced peaches, 1/2 inch thick, from about 3 pounds peeled and pitted peaches
⅔ cup (133.0 g)granulated sugar
3.0 tbsp (24.0 g)cornstarch
¼ tspfine sea salt
1.0 tbsp (15.0 ml)fresh lemon juice
2.0 tspVanillaGoods vanilla bean paste
1.0 tbsp (14.0 g)unsalted butter, cut into small pieces
1.0 (50.0 g)large egg, beaten with 1 tablespoon milk, for brushing
1.0pastry for a double-crust 9-inch pie, homemade or store-bought, chilled

Make it at home

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Instructions

Place a rack in the lowest position of the oven, set a rimmed baking sheet on it, and heat the oven to 425°F.
In a small bowl, whisk the sugar, cornstarch, and salt so the cornstarch doesn't clump.
In a large bowl, toss the peaches with the lemon juice and vanilla bean paste, then add the sugar mixture and toss until evenly coated. Let stand for 15 minutes, until juicy.
Roll out half of the pastry and fit it into a 9-inch pie plate. Spoon in the filling and its juices, mounding it slightly in the center, and dot with the butter.
Roll out the remaining pastry and lay it over the filling (or weave a lattice). Trim, seal, and crimp the edges. Cut 4 or 5 vents in a solid top crust. Brush the top with the egg wash.
Bake on the hot baking sheet for 20 minutes. Reduce the oven to 375°F and bake until the crust is deep golden and the juices bubble thickly through the vents in the center of the pie, 35 to 50 minutes more. Cover the edges with foil if they brown too fast.
Cool on a wire rack for at least 3 hours before slicing; the filling thickens as it cools.

Tips

Let the filling bubble in the center, not just at the edges; cornstarch needs to boil to thicken.
Vanilla swap: pure vanilla extract works 1:1 in place of the paste; you'll just lose the specks.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Keep covered at room temperature for 1 day, then refrigerate for up to 3 days more.

Recipe FAQ

How long does it take to make vanilla peach pie filling?

Plan on 30 minutes of prep and 65 minutes of cooking, plus 3 hours to cool. It makes one 9-inch pie (8 servings).

How should I store vanilla peach pie filling?

Keep covered at room temperature for 1 day, then refrigerate for up to 3 days more.

Can I use a different form of vanilla?

pure vanilla extract works 1:1 in place of the paste; you'll just lose the specks.

A juicy, sliceable vanilla peach pie filling for one 9-inch pie. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes one 9-inch pie (8 servings).

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

450 Calories / serving

21.1g Fat

62.1g Carbs

5.0g Protein

28.5g Sugar

Whole recipe (8 servings): ~3600 cal · 169g fat · 497g carbs · 40g protein · 228g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 450 calories

What it takes to burn one serving

Brisk walking 85 min·5.0 mi·~9950 steps
Walking uphill or incline treadmill 61 min·3.1 mi·~6100 steps
Moderate cycling 46 min·9.2 mi
Swimming laps 63 min
Jogging 44 min·3.7 mi·~7050 steps
Stair climbing 42 min·~3800 steps
Dancing 73 min
Bodyweight circuit training 46 min
Cleaning, errands, or playing with the dog 104 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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