Peel and slice 6 cups of fresh peaches, removing skins for a smoother texture.

In a medium saucepan, combine the sliced peaches, 1 cup sugar, 2 tablespoons lemon juice, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.

Place the saucepan over medium heat and stir gently until the mixture starts to bubble, about 5 minutes.

Continue stirring constantly for 2 to 3 minutes to prevent scorching and ensure even cooking.

Once the filling thickens, remove from heat and stir in 1 tablespoon unsalted butter until melted.

Let the filling cool to room temperature, about 15 minutes, to allow flavors to concentrate.

Transfer the cooled filling to canning jars or airtight containers and refrigerate for up to one week.

Use the peach pie filling in pies, tarts, over ice cream, pancakes, or waffles as desired.