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Best Easter Fruit Salad Peach Pie Filling

Best Easter Fruit Salad Peach Pie Filling

A vibrant and flavorful peach pie filling perfect for Easter celebrations, incorporating the freshness of a fruit salad.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 4 cups Fresh or Thawed Sliced Peaches
  • 1 cup Mixed Berries (strawberries, blueberries, raspberries) Fresh or frozen
  • 3/4 cup Granulated Sugar Adjust to peach sweetness
  • 1/4 cup Cornstarch
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1 tablespoon Lemon Juice Freshly squeezed
  • 2 tablespoons Unsalted Butter Cut into small pieces
For Serving (Optional)
  • 1 batch Double Pie Crust For a traditional pie

Method
 

Instructions
  1. In a large saucepan, combine the sliced peaches and mixed berries. Set aside.
  2. In a separate medium bowl, whisk together the granulated sugar, cornstarch, cinnamon, and nutmeg until thoroughly combined and lump-free.
  3. Pour the sugar-cornstarch mixture over the fruit in the saucepan. Gently toss to coat all the fruit evenly. Stir in the lemon juice.
  4. Cook over medium heat, stirring constantly, until the mixture thickens significantly and begins to bubble (about 5-8 minutes). Once thickened, reduce heat to low and simmer for 1 minute more. Remove from heat.
  5. Stir in the small pieces of butter until they are melted and fully incorporated into the hot filling. This adds richness and gloss.
  6. Let the filling cool slightly (about 15-20 minutes) before transferring it into a prepared pie crust or serving as a warm topping over ice cream or shortcake. If making a pie, top with a second crust or lattice, crimp edges, vent the top, and bake according to standard pie instructions (usually 425°F for 15 min, then 375°F for 35-40 min).

Notes

This filling is excellent for Easter because of the bright, fresh berry colors. Ensure peaches are not overcooked to maintain some texture. If using frozen fruit, do not thaw completely before mixing with sugar/cornstarch.