Add 4 cups chopped or sliced peaches into a small-medium saucepan. Then add in maple syrup, cinnamon, vanilla extract and arrowroot. Mix well.
Then add in ½ cup maple syrup, ½ teaspoon cinnamon and ½ teaspoon vanilla extract. Mix well.
Now, place the saucepan over medium heat, stirring often. As it heats, the peaches should start to release their juice.
Once it starts getting juicy, add in 2 tablespoon arrowroot flour and mix well. * *If you find your Peach Pie Filling isn't thickening to your likeness, you can add an extra 1 -2 tablespoons of arrowroot flour.
Keeping stirring over medium heat and bring to a light boil.
Once your Peach Pie Filling has thickened to your desired consistency, remove from heat and allow to cool.
Use your Fresh Peach Pie Filling right away or save for later use. It will last for up to 7 days in the fridge.
Notes
*When making hand pies or smaller pastries, I find chopping the peaches into small cubes is easier to work with.* *If you find your Peach Pie Filling isn't thick enough, try adding an extra 1 -2 tablespoons of arrowroot flour.