Peach Pie

Peach Pie

This easy and delicious Peach Pie has a no-bake filling using fresh peaches and a simple glaze layered in a homemade pie crust.

Embrace peach season with yummy recipes like homemade Peach Scones or my hugely popular Peach Cobbler and Peach Crisp!

What I LOVE about Peach Pie:

  • No-bake!  While the crust is blind-baked, the pie itself is not baked! Most other peach pies have a lattice pie crust top, but I love the flavor of fresh peaches, and I think the crust topping and baking takes away from the sweet peach flavor.
  • Not soggy.  Because it’s not baked, the pie doesn’t get soggy and messy and stays intact so you really get the full ripe peach flavor that’s downright delicious!

How to Make Peach Pie:

1. Prep peaches: Add sliced peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for about 30 minutes.

Peach Pie

2. Make filling: Drain peach juice into a measuring cup to get 1 cup of juice.  Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened. Remove from heat and stir in the butter, salt and almond extract.

3. Add to baked pie shell: Add sliced peaches to pie shell and pour the thickened sauce on top.

Peach Pie

4. Chill and serve.  Place a piece of plastic wrap directly on top and chill for at least one hour before serving. Serve with whipped cream on top, if desired.

Peach Pie

Make Ahead And Freezing Instructions:

To make ahead: Prep the entire pie up to 1 day ahead of time and store in the refrigerator.

To freeze: Once pie has cooled completely, cover it tightly with an extra layer of plastic wrap and tinfoil.  Freeze for 2-3 months.  Allow to thaw completely before serving.

Consider trying these popular peach recipes:

  • Peach Blackberry Tart
  • Peach Scones
  • Baked Peaches
  • Peach Crisp

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Peach Pie

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Fresh Peach Pie

Fresh Peach Pie is a simple and delicious no-bake dessert and a yummy way to use your fresh peaches!
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 831kcal
Author Lauren Allen

Ingredients

  • 6 cups fresh peaches , peeled and chopped (about 9 peaches)
  • 2 Tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon butter
  • dash of salt
  • 1/2 teaspoon almond extract
  • 1 9 inch baked pie shell
  • Whipped Cream , for topping

Instructions

  • Add peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
  • Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).
  • Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
  • Remove from heat and stir in the butter, salt and almond extract.
  • Pour peaches into a baked 9” pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top and chill for at least one hour before serving.
  • Serve with whipped cream on top, if desired.

Notes

To make ahead: Prep the entire pie up to 1 day ahead of time and store in the refrigerator.

To freeze: Once pie has cooled completely, cover it tightly with an extra layer of plastic wrap and tinfoil.  Freeze for 2-3 months.  Allow to thaw completely before serving.

Nutrition

Calories: 831kcal | Carbohydrates: 93g | Protein: 10g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 3mg | Sodium: 705mg | Potassium: 238mg | Fiber: 4g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 3.1mg | Calcium: 35mg | Iron: 4.5mg

 

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I first shared this recipe August 2015. Updated July 2020 with process photos and instructions.

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