Fresh peach pie is one of summer's sweetest pleasures. Plump, juicy peaches, a crystal-clear glaze, and my slightly famous Patty Cake Pie Crust come together to make a dessert that's as beautiful as it is delicious. There's no rolling pin, no fancy technique, and no bakery tricks—just simple ingredients and a pie that's guaranteed to make people smile and maybe even lick their fork.
This cool, refreshing no-bake fresh peach pie looks like sparkling jewelry and tastes like peaches picked at the very peak of summer. I always try to make the most of each season's bounty, whether it's asparagus in spring, sweet corn in July, garden tomatoes, juicy strawberries, colorful peppers, or these glorious peaches.
If you have an abundance of peaches, here are two more really great recipes to enjoy them:
Tomato and Peach Salad - sounds weird, but it is amazing!
Since perfect fresh peaches are only in season for a little while, I figure we ought to enjoy every single one as deliciously as we possibly can.
Fresh ripe peaches are so gorgeous; why hide them under a pie crust? When you make a fresh peach pie using this recipe, the fruit is made even more beautiful with a glistening glaze that enhances the peaches' fresh flavor!
It is showy enough for a special occasion but economical and simple enough to make for a weeknight treat! (I just did, and it keeps well for several days in the fridge when you keep it covered with plastic film!)
It's a quick, easy one-two-three process.
Then cover and chill it until the gelatin mixture is firm enough to slice! Serve with whipped cream and enjoy!
Make the Crust: This foolproof pie crust was my most fabulous discovery of 2020. It's impossible to mess it up, and honestly, it's flaky, tender, and delicious as any pie crust I've ever tasted. Oil-based pie crust recipes have been around for quite a while, but I'm thrilled to have found it. It's the next-easiest thing to buying a crust at the grocery store, but so much better!
To make a fresh peach pie, first make the patty cake pie crust. Combine flour, cooking oil, a teeny bit of salt, and a little powdered sugar (optional- but it enhances browning) in a bowl and mix until everything is evenly moistened. Roll the dough into a ball and place it in the center of a 9-inch pie plate.
Use your fingers to pat and push the crust into shape. Flute the edges of the crust if desired. Prick the crust with a fork to prevent it from shrinking, then bake it at 375 degrees for about 12 to 16 minutes, or until golden brown. Set the crust aside to cool.
You can certainly use a store-bought crust, or even a pre-made graham cracker crust with no apologies! Peaches are definitely the star of the show in this pie!
Tip 1: For this fresh peach pie, you want perfectly ripe, juicy peaches. If your peaches aren't perfectly ripe, you can speed things up. Just pop the peaches in a brown paper bag for a day or two. The bag traps the ethylene gas the fruit gives off, which hastens the ripening process. Pretty cool, huh? Want to speed things up even more and ripen them faster? Put a banana or an apple in there, too, for even more ethylene action.
Tip 2: Peel the peaches quickly and easily this way. Bring a pan of water to a boil, then reduce to a simmer. Gently put a few peaches into the boiling water at a time; you don't want to crowd them. After about 30 seconds in the simmering water, the peaches will peel easily. You don't want to cook them; you only need to soften the outermost surface.
Use a slotted spoon or silicone tongs to gently remove the peaches from the pan and immediately place them in a sink filled with icy-cold water. The peels should slip off easily without using a knife!
Make the Glaze: Next, mix up the very simple glaze, a five-minute process!! Combine cornstarch, sugar, and cold water in a saucepan. On medium heat, cook, constantly stirring until the mixture is thick, clear, and bubbly. Remove from heat and stir in one box of peach Jell-O. Stir until it's fully dissolved, then allow it to cool to room temperature.
While the glaze is cooling, peel the peaches as directed in tip 2. Then, run a paring knife along the natural crease in the peach, gently twist the two halves in opposite directions to separate them, and remove the pit. Now, slice those beautiful peaches right into the welcoming arms of the patty cake pie shell!
Pour the cooled glaze over the peaches in the crust, then use a spatula to distribute it evenly. Next, refrigerate the fresh peach pie for at least 2 hours to allow the gelatin mixture to firm up. It turned out great! The fresh peach pie cut and held its shape so well, and I was really pleased! I suggest serving it with whipped topping or canned Reddi-wip for a glorious summer dessert!
You may want to use more than six peaches for your fresh peach pie, depending on peach size and how high you'd like to pile them. There is enough glaze for you to heap more fruit in the center and make an even showier pie!
Any time you make a single crust pie, whether it's peach, pumpkin, or pecan, I hope you will try this amazingly easy, tasty crust!
Super easy, flaky pie crust you pat in place with your fingers! No cold butter, no messing with a rolling pin!
A quick and easy but showy pie using fresh peaches at their peak of perfection.
I'm always excited about pie! Please give me a slice of pie over a piece of cake any day, and I'm a happy girl! Here are a few more of my favorite pie recipes!
Sour Cream Raisin Pie - An old-fashioned recipe with an indescribable flavor. It appears to have Russian-German roots. This was popular in the Dakotas and Minnesota when fresh fruit wasn't always available.
Lemon Meringue Pie - An old-fashioned, from-scratch lemon meringue pie is worth the effort! The tart, buttery filling is topped with a cloud of meringue that melts in your mouth the minute it hits your tongue!
French Silk Pie - This classic French Silk Pie has a rich, silky chocolate filling, homemade whipped cream, and a flaky crust. Made with gently cooked eggs rather than raw eggs, it's every bit as smooth and delicious as the original.
Malted Milk Ball Pie - A tasty ice cream pie that's a cross between a favorite movie theatre candy and a trip to the malt shop!
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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