Fresh Peach Pie Recipe

Enjoy the taste of summer with this easy, no bake peach pie made with fresh, ripe peaches and topped with a sweet glaze and homemade whipped cream! A light and refreshing dessert the whole family will love.

Updated 09/2023

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Every summer when peach season rolls around, the same thing happens.

Mr DIY shows up with a bag of fresh peaches, a gleam in his eyes and I know what he wants. He wants me to make a fresh peach pie!

This is his mom's recipe and I'm so happy to have the recipe because it is a light, refreshing, and oh so delicious pie! If you're a peach lover, keep reading for this easy peach pie recipe and a printable recipe card.

Fresh peach pie ingredients

pie crust
5-8 fresh peaches (depending on size)
3/4 cup sugar
1 cup water
1/2 tsp salt
3 Tbs cornstarch
2 Tbs light corn syrup (or Agave Nectar)
peach Jello (you won't use the entire package)

How to make a fresh peach pie

While this recipe is simple to prepare, the pie does need at least an hour or two in the fridge to firm up and set. So leave yourself plenty of time for chilling.

You can use any kind of crust for this pie. I've often used a flaky pie crust (will need to be baked and set aside to cool before moving on with the recipe). To keep this recipe extra easy and no-bake, a graham cracker crust is perfect. I just updated this post with some new pictures so you can see the peach pie in a baked crust.

Skin peaches

The first step is to remove the skins from the peaches. This is easy to do. Place peaches in a collander in the sink. Boil 2-3 cups of water and pour boiling water over peaches. Have a bowl of ice water ready to immediately dunk the hot peaches into to cool them back down. The peach skins will just slide off.

Slice peaches

Use a paring knife to slice peaches into about 1/4" wedges and arrange them in pie crust. I like to lay the peaches the same direction, it makes for a more pleasing presentation but you can even cut the peaches into chunks!

Fill up the pie crust so it's nice and full.

Make the glaze

Mix together the sugar, water, salt, cornstarch and light corn syrup (or Agave Nectar) in a small saucepan and mix well with a wire whisk.

Bring to a boil and cook until it thickens. Remove from heat and add peach Jello to taste (this enhances the peach flavor as well as gives a nice peachy color to the otherwise clear glaze). Our daughter prefers less of the jello taste, so I add only about 1-2 teaspoons but my mom-in-law adds 1/2 a package. Start with the smaller amount, do a taste test and add more if you feel it's needed.

Let the glaze cool for about 10 minutes and then pour the glaze over the peaches in the crust. Make sure to get in all the little nooks and crannies between the peaches.

Refrigerate until firm (2-3 hours). Serve with vanilla ice cream or freshly whipped cream.

Tip: this pie is best served the day it's made or the next day, otherwise it starts to get soggy.

Variations

I recently made a fresh peach pie with a baked crust. This time, I cut the peaches into small chunks, and poured the slightly cooled glaze over the peaches in a bowl, mixing gently to combine, before pouring in the cooled crust.

fresh peach pie, baked crust, sweet glaze

As always, freshly whipped cream (sweetened with powdered sugar) is my favorite way to top this fresh peach pie, but you can use vanilla ice cream as well.

CLICK HERE for a free printable recipe card

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