My husband is obsessed with peaches. For Father’s Day one year, I gave him a box of peaches from The Peach Truck. You would have thought I had given him gold. So I am always looking for a new peach recipe to make with all the fresh peaches he wants to buy during peach season. Last year, a reader gave me the idea of a fresh peach pie recipe that was not baked! Here is my delicious version of a fresh peach pie recipe no bake!
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Fresh Peach Pie Recipe – No Bake
While this mouth-watering peach pie does have a baked pie crust, the actual peaches are not baked. When you bite into this delicious fruit pie all you taste is sunshine and peaches! And maybe some whip cream, cause you can’t forget the whip cream.
Personally, this is one of my favorite ways to eat fresh ripe peaches. I am not sure why strawberry pie has been having all the fun these years. Fresh Peach Pie preserves all the freshness of the peaches while adding a touch of sweetness that makes for the perfect refreshing summer dessert. Sweet, but not too heavy.
Ingredients for No Bake Fresh Peach Pie Recipe
If you have made my Perfect Strawberry Pie, you know that I like my pies to have plenty of glaze. But I don’t want a fake strong aftertaste. And the pie should stay pretty looking for several days.
- Fresh peaches
- Water
- Sugar
- Thermflo (like cornstarch)
- Peach jello
- 1 pre-baked 9 inch pie crust
Most of the recipes, I saw used too much jello and this led to a fake overly peachy taste. But without the jello, the pie wasn’t very sliceable.
And a lot of fresh peach pie recipes also had cornstarch. Cornstarch creates a glaze that is OK. But it begins to break down quickly and the pie begins to get watery after 24 hours.
After tweaking ingredients, I finally landed on using three tablespoons of peach jello and thermflo. Thermflo is like cornstarch but it can handle heat and doesn’t break down.
You can find thermflo here on Amazon. Or you can purchase thermflo at your local Amish bulk food store. One bag of thermflo goes a long way so you can either make lots of pies, or share with a few friends:) And when you see the results of your beautiful pies, you be excited to share with others!
How to Make Fresh Peach Pie Recipe No Bake
If you are making a homemade crust, turn on oven to 350 and mix up your pie crust. For single pie crust recipes, I always use this pie crust because you can mix up everything in the pie pan. No rolling or separate bowl required!
Bake pie crust and then set aside to cool.
Select about 5-7 peaches that are just ripe. You will need to end up with around 4 cups of fresh sliced peaches. Wash your peaches and using a food peeler, peel your peaches. Don’t worry about scalding peaches or getting every little bit of peel. In fact, a little bit of peach peel adds more color and depth to your pie.
I HIGHLY recommend this Oxo Food Peeler. It makes peeling your peaches a breeze and is much more comfortable on your wrists. And the Oxo Food Peeler cuts down on peeling time, dramatically! So worth the few dollars!
Next, slice your peaches measuring out 4 cups of slices peaches.
Pour your water and sugar into a saucepan. Heat on stovetop, just until sugar is melted. Add your thermflo to the hot water sugar mixture a little bit at a time, constantly wisking. The key is to add your thermflo when the mixture is warmed but not too hot. And make sure to use a wisk or a kitchen utensil like MY FAVORITE cooking wisk called Fiskie (I’ve bought so many for friends and family)!
Continue to stir the thermflo mixture. It will begin to thicken quickly (2-4 minutes). Keep stirring until mixture turns from white to clear and glossy.
Remove saucepan from stovetop. Add in 3 tablespoons of peach jello. Stir into thermflo mixture. Keep stirring mixture every minute, so the heat is released, until mixture slightly cools. Do this for about 5-7 minutes.
Next add in the peaches to the thermflo, jello glaze. Stir peaches until they are completely coated. Allow mixture to cool a bit more.
Pour your glazed peaches into pie crust before mixture is completely cooled, so it will set up nicely in pie crust and look glossy. Place in fridge to chill for several hours.
Tips for Delicious Fresh Peach Pie Recipe No Bake
Fresh Peaches – Peaches are easy to work with if they are medium to big in size and ripe. If you have peaches that are too small or they are not ripe enough, they are a bear to work with!
After working with peaches for years (see reason in first paragraph;), I have come to realize that its essential that the peaches be ripe but not too ripe. Peaches will stay in peak condition for several days, but keep an eye on them. If they overripen, they will turn into mush on you when you try to can peaches or make peach pie.
Thermflo – While you probably all have cornstarch in your cupboard, thermflo is easy to find at a Amish bulk food store or purchase through Amazon. And it makes such a difference. It whips up a beautiful glossy glaze. And the pie will stay good in your fridge for several days, so you can make your pie ahead!
Storing Fresh Peach Pie
My Fresh Peach No Bake Pie should be stored in the fridge. It will look and taste delicious for up to 4 days! To prevent the glaze from coming off with the clear wrap, you can spread a cup of whip cream on top of the pie. Add more whip cream, if desired, before serving.
Enjoy!
No Bake Fresh Peach Pie
Equipment
- 1 9 inch pie pan
Ingredients
- 4 cups fresh peaches peeled and cut into slices about 5-7 peaches
- 1 1/2 cup water
- 1 cup sugar
- 1/4 cup Thermflo powder like cornstarch
- 3 tbls jello
- 1 tub whip cream optional
- 1 9 inch pie crust cooked and cooled
Instructions
- Preheat oven to 350 and bake pie crust. Allow to cool.
- Wash peaches. Peel peaches. No need to scald peaches or try to get every part of peel off. Just roughly peel.
- Slice peaches into slices and place into a 4 cup measuring cup.
- In a saucepan on stovetop, add 1 1/2 cups of water and 1 cup of sugar. Stir
- Once water is slightly warm and sugar melted, wisk in thermflo powder slowly. Continue to wisk to avoid any lumps.
- Keep stirring thermflo sugar mixture. Mixture will thicken after 3-5 minutes.
- Continue to stir as mixture turns from thick and white to thick and clear. Remove from heat once mixture is glossy and clear looking.
- Add peach gelatin. Stir. Then continue to stir every minute or so to allow mixture to release heat and cool a bit.
- Once glaze is slightly cooled, add fresh cut peaches. Stir glaze till all the peaches are coated. Allow peach glaze to cool a bit more but not completely as jello will set.
- Pour peaches and peach glaze into the cooked and cooled pie crust. Place pie in fridge.
- After pie has chilled for several hours, you can spread whip cream over top of pie. Cover pie with plastic wrap. Place back in fridge. Eat pie within 3-4 days.
