Irresistible Fresh Peach Pie Recipe

Why You’ll Love This Fresh Peach Pie

This recipe is all about letting the peaches shine. The filling is quick and easy to prepare, with a simple glaze that helps hold everything together without overpowering the fruit. The combination of sweet peaches and a buttery, flaky crust creates a light yet indulgent dessert. You can slice the peaches to create a visually stunning presentation or chop them for an easier-to-serve version—both ways are delicious.

One of the best things about this pie is that it’s a no-bake filling. While the crust is baked, the peach filling simply sets in the fridge, making it a lighter alternative to traditional baked pies. It’s perfect for hot summer days when you don’t want to heat up the kitchen.

This pie also pairs beautifully with whipped cream. The creamy topping balances the sweetness of the peaches and adds an extra layer of texture. Serve it chilled for a refreshing dessert that everyone will love.

Ingredients You’ll Need

Here’s a simple list of ingredients to make your Fresh Peach Pie:

• 6 cups fresh peaches, peeled and sliced (around 9 medium peaches)
• 2 tablespoons fresh lemon juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• A pinch of salt
• 1/2 teaspoon almond extract
• 1 9-inch baked pie shell
• Whipped cream, for serving (optional)

All of these ingredients come together to create a filling that’s naturally sweet, lightly thickened, and rich in flavor. The almond extract is optional, but it adds a subtle note that complements the peaches beautifully.

How to Make the Peach Filling

The key to a perfect peach pie is a well-prepared filling. Here’s a step-by-step guide:

1. Prepare the peaches: Start by peeling and slicing the peaches. Place them in a large mixing bowl and sprinkle with sugar and lemon juice. Stir to combine and let the mixture sit for at least 30 minutes. This allows the peaches to release their natural juices, which will be used to make the glaze.
2. Make the glaze: After the peaches have released their juice, drain it into a measuring cup to get 1 cup of liquid. Pour the juice into a small saucepan and whisk in the cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Finish the filling: Remove the glaze from the heat and stir in the butter, salt, and almond extract. Pour this glaze over the peaches in the mixing bowl and toss gently to coat all the slices evenly.
4. Assemble the pie: Spoon the peach filling into your pre-baked pie crust. Cover the top loosely with plastic wrap and refrigerate for at least one hour to allow the filling to set.
5. Serve: Before serving, you can add a dollop of whipped cream on top for an extra touch of decadence. This pie is best enjoyed chilled, with the fresh peaches taking center stage.