FRESH JUICY PEACHES IN AN EASY JELLO BASED GLAZE PILED HIGH IN A TENDER FLAKY PIE CRUST CREATES A DELICIOUS NO BAKE DESSERT EVERYONE IS SURE TO LOVE.
An Amazing Peaches and Cream Pie made with fresh summer sweet juicy peaches in a yummy and easy peach glaze, piled high in your favorite pie crust. Topped with light fluffy whipped cream this dessert is sure to please any peach lover.
Time for another edition of “True Confessions”!
I’m not a huge “baked” Peach Pie fan. It’s a texture thing. I just can’t eat mushy peaches, and baked peaches tend to be a little “soft” for my liking. Yep…even cobblers! It’s just not my “thang”!
Now Fresh Peaches piled high in a flaky crust with a scrumptious peach glaze, similar to my Fresh Strawberry Pie, makes me weak in the knees. It’s so good!
Tender, fresh, sweet, juicy peaches come only once a year! (Did I use enough adjectives in that sentence? lol Just want to make sure I’m expressing my love of peaches adequately!) They make the BEST fresh no-bake pie!
There is nothing better on a late summer evening than a slice of Cold Peach Pie, piled high with whipped cream. sitting on the front porch in your favorite chair. It’s like a bowl of fresh peaches…only better!
What will you need to make this Peach Pie Recipe
- 1- 9 inch Baked Single Pie Crust. You can use my recipe for a single pie crust or purchase a store bought pie crust. (She says as she grabs her chest gasping for breath! lol Y’all know how I feel about pie crust!)
- 8 Large Fresh Peaches, peeled and diced. We will talk about peach varieties below. Just know that Freestone, Semi-Freestone, and Clingstone are terms used to describe if the pit, or “stone” will release from the fruit easily or cling. Freestone is best for ease…but any of the three will work.
- 1 Cup Water
- 1 Cup Granulated Sugar
- 3 Tablespoons Cornstarch
- 1 (3 oz) package of Peach Jell-O
- 1 Cup Heavy Whipping Cream
- 1 teaspoon vanilla
- 3 Tablespoons Powder Sugar
How To Make Peach Pie Glaze
Let’s start with the glaze for the peach filling. It takes time to cool to room temperature so it’s best to make it first. While it is cooling… you can peel, slice and dice the fresh peaches.
The glaze for the fresh peaches is one of the most important aspects of this pie. It helps seal the air from reaching the peaches, turning them an icky brown. It also, holds the peaches together so you can get a beautiful slice of pie.
I love this easy glaze recipe. Follow these simple step-by-step instructions and you’ll have a stunning and delicious peach glaze. It won’t be too much. It will be the perfect peach to glaze ratio!
In a medium size sauce pan, over medium heat, Add water, sugar, and cornstarch. Mix with a wire whisk.
Continue whisking until mixture thickens. Mixture will pull from the sides and will be a clear white gel.
Remove mixture from heat.
Add one small package of Peach gelatin to clear mixture. Stir until well blended.
Once mixture is completely combined, remove from the stove, and cool to room temperature.
Isn’t that a stunning glaze?!! So easy-peasy right!
Peaches, Peaches, Peaches! All about Peaches!
Let me start off by saying there isn’t one peach better than another for this pie! They may not all be created equal, but they are all yummy if you follow a few simple rules.
When making a “Fresh” Peach pie, where the peaches are not being cooked, it’s a good rule to try to use peaches that are tree ripened. Why?
While you can purchase underripe fruit and wait for them to soften and grow juicier, they will not increase in sugar. A tree ripened peach will have developed all of its natural sugars. YUM!!!
When shopping for peaches, I’ll state the obvious… avoid those with spots, bruises, and shriveled skins. (If I were a peach I wouldn’t be allowed in this pie! Sniff, sniff!)
Also keep in mind that unless they are green, the color of the skin reflects variety, not ripeness.
A ripe peach will have a slight sweet scent. It will give slightly when gently pressed in your palm or pushed with your thumb.
Preparing Peaches for the Pie Filling
While that filling is cooling…
Wash, dry, and peel 8 large fresh ripe peaches, or 10 medium to smallish peaches. Yep! Juice is gonna run down your arms and all over the table! Isn’t life great!
TIP: You can easily peel peaches by blanching them. However, I really don’t like doing that with a fresh peach pie. Even though it’s a quick dunk into boiling water and the skins do slip-off like a breeze, it also slightly cooks those peaches!
For this Cold Peach Pie I slice the peaches in 1/2 inch thick slices and then cut them in half. I prefer to have the peaches in nice chunk sizes than large slices. It fills the crust better.
You can place the peeled, sliced peaches in a water bath with lemon water to keep them from turning. I work quickly and find it isn’t necessary with this pie. (If you’re going to walk away for any amount of time…then you need to water bath them with lemon juice!)
Combing all the elements to create No-Bake Peach Pie
Gather all your elements for this Peach Pie. Your cooled Peach glaze. Baked Pie Shell. Bowl of fresh sliced and diced peaches.
I also recommend having a large baking sheet nearby to place pie on incase that glaze runs over a tad. (Sound like I’ve had experience with this? Yep!)
Stir the glaze well before adding to peaches.
Pour the cooled peach glaze on the top of the peaches. Gently stir to evenly coat all the peaches. Coating them will prevent them from turning brown and seal the juices into the fruit.
TIP: Glaze does not need to be completely cool, but it should be cool to the touch!
You want a spoon right about now… don’t ya?!! That’s a whole lot of incredible flavor going on in that bowl!
Pour peaches with glaze into your prepared pie crust. Using a rubber spatula, gently push fruit around to the inside edges of the pie crust.
If you have any extra glaze in the pan, scrape it out and slowly pour into any holes. Do a little at a time to be sure it doesn’t run over the edge of the pie shell. Don’t be a “Norine”!
Yep! My filling ran over! I got greedy with that glaze and wanted every last drop. What can I say?
If you need to wipe the edges. Place pie on a baking sheet and pie in refrigerator and chill until set. About 4 hours or overnight. Please note this filling will set rather quickly, but to be sure it completely sets I recommend waiting about 4 hours.
Preparing Whipped Cream for Pie
When ready to serve, prepare your whipped cream by placing 1 cup heavy whipping cream in bowl of your mixer. With the Wire Whisk attachment whip on high for 5-6 minutes until stiff peaks form.
Add 1 teaspoon vanilla and 3 Tablespoons of powder confectioners sugar. Beat an additional minute until well incorporated.
Place a large dollop in the center of the pie and spread with the back of a Tablespoon to create swirls. Top with Fresh Peach slices and a sprig of mint for decoration.
TIP: If you pie filling runs over…pipe whipped topping around the edge! Voilà you now have the perfect Fresh Peach Pie.
This pie slices beautifully so don’t be afraid to cut into her! I promise this glaze is going to hold together like a southern woman’s girdle and keep those slippery juicy peaches in place!
Frequently Asked Questions and Answers
- Do you remove the skin from the peaches for this peach pie? Yes! It creates a much more pleasing texture for this dessert. You can remove the “fuzz” from peaches by running them under water and gently brushing back and forth with your hands if you want to keep the skin on the peaches. I don’t recommend it, but you can.
- How do you keep a fresh peach pie from being runny? The glaze will help seal the juices into the fruit and should prevent the pie from being runny.
- Can you thicken the glaze with something other than Cornstarch? YES! You can use flour. Just keep in mind that because it’s lower in starch you will need to use more. You can also use quick-cooking tapioca.
- How long will this pie hold in the refrigerator? It will last up to 4 days without the whipped cream on top. For this reason you may want to add the whipped cream at the time of serving.
- Can I use a Graham Cracker Crust for this Pie? Yep! You don’t have to use a standard pie crust. You can use a store-bought Graham Cracker Crust. It’s 100% up to your individual taste.
Other Favorite Peach Dessert Recipes
- Homemade Fresh Fried Hand Peach Pies
- Fried Peach Sweet Short Bread Biscuits
- Peaches and Cream Funnel Cakes
- Fresh Peach Cake a la mode
- Fresh Homemade Peach Fritters
- Peach Pie Bars from That Skinny Chick Can Bake
Hope you have time to squeeze on one of these Easy Fresh Peach Pies before the summer is over! I know you’re family will love it as much as my peach lovers do here at this Nest! Enjoy!
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
- 1 - 9 inch baked single pie crust
- 8 large fresh peaches, washed, sliced, and diced
- 1 cup water
- 1 cup sugar
- 3 Tablespoon Cornstarch
- 1 (3 oz) package peach jell-o
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 3 Tablespoons confectioners sugar (powder sugar)
- In a medium sauce pan, over medium heat, add water, sugar, and cornstarch. Mix until well combined. Continue to stir with a wire whisk until mixture thickens. Remove from heat. Add peach jell-o. Stir until completely combined. Set aside to cool while preparing peaches.
- Wash, dry, peel and slice peaches about 1/2 inch thick. Remove pits. Cut peach slices in half. Place in a bowl. Repeat until all peaches have been prepared.
- Add, cool to the touch, peach glaze. Gently stir until all the sliced peaches are coated. Pour into prepared pie crust. Spread evenly with rubber spatula. Place on baking sheet to catch any over-spill. Chill for 4 hours or overnight.
- Prepare whipping cream right before serving. Add heavy cream to bowl of mixer. Using the Wire Whisk attachment, beat on high for 5-6 minutes until stiff peaks form. Add vanilla extract and powder sugar. Beat an additional minute. Serve with whipped cream and a garnish of mint and a fresh slice of peach. Enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Mrs. Anderson’s Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates
KitchenAid Classic Series Stand Mixer, 4.5 Q, Onyx Black
ORBLUE Pie Server, Essential Kitchen Tool, Serrated on Both Sides, Great for Right or Left Handed Chef, Stainless Steel Flatware , Cake Cutter
Anchor Hocking 9 inch Pie Plate Pack of 4
OXO Good Grips Glass Pie Plate with Lid
Pie Plate Sweet Friendship(Video) The Perfect Peach Pie | Seriously, the BEST!
Serving Size: 1
Amount Per Serving:Calories: 264Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 66mgCarbohydrates: 41gFiber: 2gSugar: 31gProtein: 3g
Many bakers prefer to remove the skins from peaches when using them for pie filling, as some find the skin's texture unpleasant and are put off by its slightly bitter flavor. If you plan to remove the skins, it is imperative that the peaches be completely ripe—if they are not, the skins will not come off easily.How do you store fresh peach pie? ›
How to Store Peach Pie. Store your fresh pie on the counter covered loosely with plastic wrap or an upside-down bowl for up to 2 days or refrigerated for 3-4 days. Baked peach pie can also be frozen for up to 3 months. Cool the pie completely, then wrap it in foil and plastic and freeze.Do you thaw frozen peaches before making a pie? ›
Frozen peaches don't need to be thawed before adding them to baked dishes because the oven's heat will gently defrost them as the recipe cooks. You may want to add extra thickener to absorb the excess liquid, though, or let the recipe bake for an extra 5 minutes to cook off the extra moisture.How do you keep the bottom crust of fruit pie from getting soggy? ›
Add a Layer
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.
Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.How long does a homemade peach pie last? ›
Can You Store Homemade Peach Pie? Keep the peach pie in the fridge loosely covered for up to 3 days. Note the longer the peach pie is kept the filling will turn brown and the bottom crust will get soggy. It is best eaten within the first 2 days.How long will fresh peach pie last in the fridge? ›
Store leftover pie in the refrigerator covered tightly up to 5 days. Unbaked peach pie (without egg wash) freezes well, up to 3 months.How do you thicken a peach pie? ›
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.How do you defrost peaches without being mushy? ›
Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use. Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1 pound package of fruit packed in syrup.Why do frozen peaches turn brown when thawed? ›
The browning process kicks because when you cut a peach, a group of enzymes called polyphenol oxidases (PPOs) are activated. These enzymes create highly reactive brown pigments called quinones that are vulnerable to oxidation that causes your bright and beautiful peach to turn brown.
Just like other perishable fruits, frozen peaches also tend to get mushy after their stint in the freezer. This is especially true when they are thawed improperly. If you plan to eat frozen peaches as is, then don't leave them to thaw on the counter as this way, they will get mushy and become inedible.Is there a trick to peeling peaches? ›
Though using one might work just fine for firm peaches, a ripe, juicy peach won't hold up to the peeler, and you'll likely lose a lot of the tasty flesh in the process. The best way to peel a peach is to actually place it in boiling water for about 30 seconds, then simply remove the loosened skin using your fingertips.Can you leave skin on peaches for pie? ›
No need to peel the peaches — the peel provides great color, texture, and flavor. Just gently rub off the peach fuzz with a kitchen towel.How do you peel a peach without cooking it? ›
First, wash peaches to remove dirt and debris. Place a sharp vegetable peeler towards the stem end, away from the bottom of each peach. Using light but firm pressure, press into the peach while pulling down to remove the peel.Should you poke holes in bottom of pie crust? ›
After you've rolled out the dough, you can prick holes into it so that the steam escapes while it's baking. Otherwise, you will have lots of bubbles and pockets in your crust which will create an unbalanced surface for your choice of filling.Should you blind bake the bottom crust of a fruit pie? ›
If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom.Do you poke holes in the bottom crust of a fruit pie? ›
Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling. Docking is simple.How do you make a peach pie less runny? ›
- Put sliced peaches in a bowl with sugar and a pinch of salt. ...
- Then set a strainer over a sauce pan. ...
- Now the real key to ensuring a moist but not watery pie is to use a lattice top on your pie.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.How do I make my fruit pie not runny? ›
- Precook the filling. ...
- Reduce the juice. ...
- Experiment with different thickeners. ...
- Vent the top crust. ...
- Try a lattice or crumb top crust. ...
- Bake thoroughly — and then some. ...
- Let the pie cool completely — preferably overnight.
If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.How many peaches does it take to make 5 cups? ›
You'll need about 8-10 peaches, depending on their size. I like to go with about 5 cups of sliced peaches, you can use up to 6 cups if you have a deep pie dish. To prepare the peaches, simply rinse them, cut them into 1/2-inch thick slices, then peel with your fingers or a paring knife.How many fresh peaches make a cup? ›
What pies don't have to be refrigerated? Fruit pies like homemade apple pie, cherry pie, and strawberry pie can be left out at room temperature for up to two days. If you want them to last longer, stick them in the fridge where they'll stay fresh for about a week.Should peach pie be served warm or cold? ›
Cooling your pie as much as you can yields the best sturdy results, peach pie is better served warm or cool than hot. You can use all granulated sugar in this recipe instead of the brown sugar if you would like, this is a personal preference of ours.How many days in advance can you make a fruit pie? ›
And you can definitely make the filling up to 4 or 5 days ahead, and stash it in the fridge; or even farther ahead, and freeze it. When the time comes to assemble the pie, your filling's ready to spoon into the crust: just like Comstock in a can, only tastier.Is cornstarch or flour better for peach pie? ›
Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.How can I thicken a pie filling without flour or cornstarch? ›
Tapioca comes in several different forms, but the one you want for pie-making is instant (otherwise known as quick-cooking) tapioca. When using tapioca as a thickener, allow the pie filling to sit for at least 15 minutes to absorb the juices before spooning it into the crust.Can I use cornstarch instead of clear gel? ›
Can you substitute tapioca, flour, or cornstarch for Clear Jel®? No, when canning pie filling, there is no substitute for Clear Jel®. Other thickeners like cornstarch clump when canning and may interfere with heat being able to reach throughout the jar.Do I have to use lemon juice when freezing peaches? ›
Toss the juice of 1 lemon and a ½ teaspoon of sugar for every 8-10 peaches added. The lemon juice will help prevent browning and the sugar will release juices from the peaches, helping prevent air pockets when freezing. After tossing with lemon and sugar, place in a gallon-sized zipper freezer bag.
Pack a small layer of peaches into a pint or quart-size freezer container. Sprinkle lightly with sugar; repeat layering, leaving 1/2″ headspace for pints and a 1″ headspace for quarts. Cover and let stand for 15 minutes or until juicy before freezing.
Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time.Can fresh peaches be frozen for later use? ›
Freezing peaches is one of the easiest ways to preserve the flavors of summer. The freezing method also locks in the fresh peach flavors, so they're ready to quickly thaw and bless your taste buds throughout the year. For best results, you'll want to peel and slice your peaches prior to freezing.How do you make frozen peaches taste better? ›
Thaw your peaches overnight in the refrigerator before using them like fresh. Portion out the amount of fruit you want to use in a small bowl or similar container. Then, cover the container and place it in your fridge for 6-12 hours. As the peaches thaw, they'll soften up and shed excess moisture.Why is my peach soft but not juicy? ›
The fiber is intact and the fruit still feels soft, but is not juicy. You experience this when you bite into a piece of fruit and the fiber is there, but the actual fruit is dry and it does not feel right in your mouth. This is caused by changes to the cell wall of the fruit during the ripening process.Why won't my peaches get soft? ›
Answer. Yes, hard peaches soften or ripen from the natural release of ethylene gas. Placing peaches in a paper bag or perforated plastic bag will actually enhance the process. Once ripe, you can then place them in the refrigerator to slow the ripening process.Can you peel peaches with a potato peeler? ›
You cannot peel peaches the way you would an apple or potato (i.e., with a vegetable peeler or paring knife). Instead, you have to blanch them. The bad news is that blanching requires a few extra steps.Can you microwave peaches to peel them? ›
Wash a peach and cut an X in the bottom with a paring knife. Pop it in the microwave in a microwave-safe dish for 30 seconds, and then proceed with peeling. It's that easy!Should you eat peach skin? ›
Peach skin is not toxic to humans and generally safe to eat. It can even provide some health benefits. Peaches as a whole are a good source of energizing complex carbs, fiber, vitamins, and minerals.Should you peel peaches for peach pie? ›
No need to peel the peaches — the peel provides great color, texture, and flavor. Just gently rub off the peach fuzz with a kitchen towel.
Peach skin is generally healthy and safe to eat for most people. In fact, it's higher in fiber and certain antioxidants than peach flesh alone. As such, eating a whole peach with its peel may provide the greatest potential health benefits.How do you peel peaches for baking? ›
The best way to peel a peach is to actually place it in boiling water for about 30 seconds, then simply remove the loosened skin using your fingertips.Do you need to remove peach skin? ›
Technically no, and in some cases the peels can add a vibrant pop of color and even extra flavor to salads, bruschetta, or other savory peach dishes. But if you're planning to use them in desserts like pies or ice cream, removing the peels can help provide a more consistent texture to these treats.What happens if you don't peel peaches for cobbler? ›
Leave those peaches unpeeled.
Keeping those beautiful skins on gives the cooked cobbler a gorgeous, deep peachy-pink hue and even more depth of flavor. Plus, unlike other cobbler or pie fruit with tougher skins, like apples, peach skins melt away into the cobbler filling.
Their softer flesh turned mushy in the oven, and their delicate floral taste was overwhelmed in salsa. THE BOTTOM LINE: We'll stick with yellow peaches for baking and cooking and enjoy the mild, floral flavor of white peaches for eating them out of hand.Can you use a potato peeler on a peach? ›
Can I Just Peel My Peach with a Potato Peeler? Yes! If you are peeling a few peaches, a potato peeler is the way to go. However, if you must peel many peaches, then boiling water bath is the quickest solution.Should peaches be refrigerated? ›
Once ripe, the ideal way to keep peaches fresh is in a bag with large holes or, if they aren't being kept in the refrigerator, in an open bag away from other fruits. After you cut up your peaches, wrapping them tightly and placing in the fridge is your best choice.Are peaches good for your liver? ›
Like most fruits, peaches act as a diuretic, flushing out toxins from your kidneys and bladder. The antioxidants in peaches may also assist in removing toxins from the liver.Can you peel and slice peaches ahead of time? ›
Can You Cut Up Peaches Ahead of Time? Yes, you certainly can! Cut them up and put them in a resealable container. You will notice that quite a lot of juice will leak out into the container.Can dogs eat peaches? ›
Peaches are a great source of vitamin A and fiber. In small, cut-up pieces the flesh of a peach is safe for your dog. But, like any food that's not a regular part of his diet, peaches can cause some stomach upset, most commonly temporary diarrhea. Don't share canned or preserved peaches with your dog.