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: Peel and chop the peaches, add them to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for about 30 minutes.
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.
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.
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:
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Recipe
Fresh Peach Pie
Equipment
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
Nutrition
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I first shared this recipe August 2015. Updated July 2020 with process photos and instructions.
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This is truly the best peach pie I have ever eaten!
I love fresh peach pie. A numberr of years ago I had a recipe (Betty Crocker?) that that called for slightly sweetened whipped cream cheese spread on the bottom crust and then the peach filling spooned on top. So good and the crust doesn’t get soggy!
Do you have the cream cheese recipe? I e been looking for one with cream cheese on the bottom. Do you need to bake it as you bake the pie shell? Thanks!
This is like a fresh strawberry pie made with peaches. The thing is I happen to be a peach lover. I don’t know about calling it no-bake when you have to make the pie crust though… We did enjoy it. Even my son who doesn’t care for peaches.
Buy a premade crust. Problem solved, no baking.
First of your recipes I ever saw! Yummy! Would like your peach cobbler and any more I get! Thank you.
It’s a super hit at my house. I got more than a cup of juice. I’d attribute part of that to blanching and dunking in ice water (who doesn’t love to “peel” a peach in 3 seconds?) but for the most-part, you really need good ripe peaches.
This is a sooo much better than cooked peach pie. Only change was I pureed some of the peaches into the liquid mixture, before cooking. My mom made a recipe like this growing up. Absolutely 5 stars. I made mini pies in muffin tins and my kids loved it. Then I can prepare bits at a time without getting a soggy bottom 👍. Thanks for sharing!
I cannot wait to try this, especially with the summer heat. One question: is the cornstarch necessary (what happens if I don’t use it? A thinner syrup? Total disaster?)
Hi Sarah, right, the filling just wouldn’t hold together when you cut into the pie.
Great recipe. My family loved it. Had a problem with getting enough juice like some of the others commented, but I put the peaches in a salad spinner, and came up with a cup of juice. Have done this twice now. Works great and the pie tastes great.
I realize you wrote this comment 3 years ago but I want to thank you for the great idea!
We loved the pie! We prefer fresh fruit over cooked. The pie was just right and so yummy, especially in my homemade graham cracker crust. We’d give it a 10 out of 5 stars!
Such a hit! Made it three times already and everyone loves it. Thanks!!!
I like to Bake going to make this for the Labor Day Picnic.?
This was wonderful! I don’t like cooked fruit as, like you said, it loses its flavor and this was the absolutely perfect solution. It was so sweet and refreshing and not too heavy! My daughter and I only got a slice because my husband ended up eating the rest of the pie that night! 😛 I’m making this again for a friend who just had a baby and will be making a second right alongside it for us as well.. New regular summer recipe! Thanks so much!!
Thanks Amanda! I’m so happy you and your family liked it!
Its supposed to be thick. Its what makes the pie hold together. Its not a glaze.
When I skinned my peaches I blanched them then ice bathed them. Made a extra cup of juice that way.