Peach season is short enough that you learn to hold onto it however you can. Maybe you pick up an extra flat from the farm stand, put up a jar of peach jam for January, or leave a pie cooling on the counter on a hot July afternoon with the windows open, so everyone who smells it drifts in from the yard. That peach pie is summer preserved in a crust—and the filling is everything.
Our small-batch Peach Pie Filling is made from whole peaches, slow-cooked with lemon juice, peach gelatin, and just enough sugar to let the fruit's natural sweetness lead. Thickened to hold its shape in a hot oven without weeping, it bakes into a golden, fragrant filling with the kind of true peach flavor that the short season makes you miss the rest of the year. Spoon it into a classic double-crust pie, fold it into hand pies or turnovers, or spoon it into a cast-iron skillet under a biscuit topping for a peach cobbler that feels like July. Six ingredients. Summer, preserved.
Ingredients: Sugar, Peaches, Peach Gelatin, Lemon Juice, Thermflo (Modified Corn Starch), Salt
Size: 1 Quart — 32 oz
