This no-bake fresh peach pie recipe has many variations depending on the type of crust you want. I’m a nerd about researching everything and have literally never seen a peach pie without a top crust… until now. Roughly 65% of the fresh peach pie recipes I found online didn’t have a top crust. Hmmm. Interesting. I tried three of the recipes and ended up creating my own variation. It seems like no one ever adds enough spices for my liking.
If you’re hoping to make a peach pie with a top crust, check out my Classic Peach Pie Recipe. It includes both a bottom and top crust and produces what I would consider to be a traditional peach pie. I’m adding the recipe below in case you’re expecting the pie to not have a top crust.
In order for this to be a truly no-bake pie you’ll need to use a premade crust. I’m not a big fan of graham cracker crust but it would work “okay” for this recipe. You could also use a frozen crust but that will require baking. In this recipe I’m using a refrigerated crust, and it will need to be baked before adding the filling.
The key ingredient in the perfect peach pie is the peaches. You want to choose ripe peaches that don’t have any brown spots. The fruit should be slightly firm but mostly soft. If the peach is truly ripe you’ll be able to smell that sweet fragrance through the skin. Be sure to choose peaches that are the same size. Without getting into the geometry involved, larger pieces of fruit cook slower than smaller pieces. If the peaches aren’t the same size then you’ll have some pieces that are hard and others that are mushy
Preparing The Peaches
Fresh peaches will need to be peeled and sliced. You’ll also need to remove the pits, which some people call the seeds. Removing the pits doesn’t require a separate step. Simply slice the peach toward the center and the slices should easily pull off the pit.
Peeling the Peaches
The easiest and fastest way to remove the skin from peaches can also be used to remove the skins from apples to make applesauce. Boil them in water. While waiting for the water to boil, set up a bowl of ice water. Once the water in the pot is boiling, cut an X on the bottom of the peaches and drop them into the pot. It should only take about 45 seconds. Using a large spoon or tongs, remove the peaches from the boiling water and immediately drop them into the ice water. The skin should slip right off.
Cutting The Peaches
Normally for a classic peach pie that’s going to be baked you should cut the peaches into different sizes but not for this pie. You want the pieces to be roughly the same size so they cook evenly.
No-Bake Fresh Peach Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire whisk
- 1 large bowl
- 1 medium pot
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 6 peaches large
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 3 Tbsp cornstarch
- 2 Tbsp lemon juice
- 2 Tbsp butter salted
- 1/4 tsp ground nutmeg
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
Instructions
Bake The Crust
- Bake the crust as directed on the package. It should provide the instructions for a single-crust pie.
- Be sure to check the crust while baking. If you notice any bubbles, gently press them down with the back of a spoon.
Prepare The Peaches
- Remove the skins and slice the peaches as mentioned above.
- In large bowl add the peaches, sugars, and nutmeg. Toss gently until the peaches are thoroughly coated.
- Allow to rest for up to 30 minutes. This is to allow the juices to seep out of the peach slices.
- After 30 minutes, strain the peaches and save the juice for the next step.
Cook The Filling
- In a measuring cup add together the peach juice, lemon juice, and enough water to make one cup.
- In medium pot add the cup of liquids and cornstarch. Whisk together until smooth then cook on medium heat. Whisk constantly until the mixture starts to thicken and bubble.
- Boil for additional 45 seconds then remove from heat.
- Stir in the butter, almond extract, and vanilla extract.
- Allow mixture to cool to room temperature.
Assemble The Pie
- Pour the cooled mixture over the peaches and gently stir together. The peaches should be well coated.
- Scoop the filling into the cooled pie crust. Use a spoon or spatula to level the top of the filling.
Cool
- Cool in refrigerator for at least an hour.