No Bake Fresh Peach Pie
Fresh ripe peaches in an easy homemade glossy peach glaze, piled high in a buttery pie crust. Perfect summer dessert. Pairs well with a dollap of whip cream!
Servings: 8 people
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.