Fresh Peach Pie Recipe
This Fresh Peach Pie is a favorite summer no bake peach pie recipe that my family makes every year. This cold peach pie highlights the natural sweetness, texture and taste of the juicy peach. The pie filling is easy to make (just 4 ingredients) and it’s paired with a buttery and extra flaky pie crust. Juicy peaches + flaky pie crust = summer bliss! ☀️
Come July when peach season hits, we start plotting the peach desserts we’ll enjoy over the coming weeks. What can I say, we are big peach lovers! The list always includes my husbands favorite Peach Dessert and some yummy Peach Cobbler!
Why This Recipe Works
- Only 4 ingredients. You only need 4 ingredients to make the peach pie filling for this easy peach pie recipe!
- Fresh peach pie recipe. I love this cold peach pie recipe because the peaches are fresh!
- No bake peach pie. We cook some of the peaches with sugar and a cornstarch slurry to make the thickened pie filling, but other than the crust, it’s a completely fresh peach pie filling.
- Made with a flaky homemade pie crust. You’ll love the buttery crust the peach pie recipe uses. The flaky crust is easy to make and delicious.
- All-Butter Pie Crust: You’ll need 1/2 of my butter crust recipe (which makes 2 crusts).
- Fresh Peaches: This pie really highlights the true flavor and texture of the fresh juicy peaches. Use ripe peaches so they are juicy and sweet.
- Sugar: Granulated sugar brings out the natural sweetness and flavors of the peaches.
- Cornstarch: The thickening agent used to bring the pie together without too much seeping.
- Water: The water will be added to the cornstarch to facilitate the peach setting process.
- Cream Cheese: My mother’s secret to the best peach pie! A smear of cream cheese is spread along the bottom of the pie crust to prevent the bottom from getting soggy and adds a delicious creamy flavor!
- Make the pie crust. Follow my All-Butter Pie Crust recipe. Place the dough in a 9-inch pie plate and trim off excess dough so there is 1 inch beyond the pie dish. Fold the overhang underneath and flute the edges of the crust. Pierce the bottom with a fork and freeze the pie crust for 20 minutes.
- Bake the pie crust. Remove the crust from the freezer and place a large sheet of parchment paper on top. Fill with pie weights and bake at 425ºF for 15-20 minutes. Remove from the oven and carefully remove the pie weights and the parchment paper. Place pie pan back in the oven and bake for 10-15 minutes or until the bottom and sides are golden brown. Remove and cool completely.
- Spread the cream cheese. Once the pie crust is completely cooled, spread the bottom crust with cream cheese. This will keep the juices from soaking into the crust.
- Make the cornstarch slurry. Add 1/4 cup water and 6 tablespoons cornstarch to a small bowl. Mix until combined and no clumps remain.
- Make the peach mixture. In a medium saucepan over medium heat, add 3 cups peaches, 1 cup granulated sugar and the cornstarch slurry. Mix and bring to a boil. Boil for 4 minutes while stirring constantly. The peaches will begin to break down and the mixture will thicken. Remove and let cool completely.
- Add the fresh peaches. Add 4 cups of freshly sliced peaches to the completely cooled peach mixture. Gently stir to incorporate them.
- Add the peach pie filling. Add the peach pie filling into the pie crust and spread so it is domed. Refrigerate the finished pie for 4 hours to set. Serve this delicious peach pie plain, with a scoop of vanilla ice cream or whipped cream. Enjoy!
You can use this homemade peach pie recipe to make an assortment of fresh fruit pies! Replace the fresh peach filling with your desired fruit of choice (measurements will stay the same). Make a raspberry pie, strawberry pie, blueberry pie… so many options!
To make this peach pie you’ll need 1/2 of my all-butter food processor pie crust recipe. The recipe makes 2 pie crusts, so you can either half the recipe or make a full recipe and freeze the second crust for later use or I’ll even freeze the second disk of pie dough to bake later.
To speed up the cooling process for the filling, I like to transfer it to a new bowl and then store it in the fridge.
I’ve seen some recipes online for fresh peach pie where they place the peaches on the bottom of the pie and then pour the pie filling on top. My personal preference is to mix the fresh peaches into the filling so things look prettier and fuller.
Make Ahead, Storing, and Freezing
Use a premade pie crust (or make yours ahead of time!) to make preparation on the day you’re serving the pie much easier.
Store the completed pie covered in the fridge. Peach pie will last for 1-2 days if stored properly. This pie is best when eaten the same days it’s made.
Since this is a fresh peach pie, I wouldn’t recommend freezing it. Instead, freeze the pie crust so you can make a fresh peach pie another day!
Yes you can. Personally I prefer using the fresh fruit but if you’re unable to get your hands on fresh peaches canned peaches will work just fine.
This pie doesn’t set up like a pumpkin pie. However, this pie filling shouldn’t be runny. If yours is runny I suggest cooking the filling for longer. If that doesn’t help you can add another tablespoon of cornstarch to a tablespoon of water, then stir the slurry into the peach mixture and continue cooking.
No. The peach mixture has a portion that is cooked on the stove to create that thick pie filling sauce, but then we fold in freshly sliced peaches to the mixture. The pie crust is baked separately and then cooled completely.
More Peach Recipes
Fresh Peach Pie
- all-butter pie crust
- 2 tablespoons cream cheese - softened to room temperature
Peach Pie Filling
- 7 cups peaches - peeled and sliced
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- 1/4 cup water
- You will need 1/2 of the food processor pie crust recipe (it makes enough dough for 2 single layer pies). I always make a full batch and then freeze one of the dough disks to use in the future. Make the recipe according to directions, place the dough in a 9 inch pie plate. Trim the excess dough to 1 inch beyond the pie plate. Fold the overhanging dough underneath itself to be flush with the pie plate, flute the edges. Pierce the bottom of the pie with fork tongs. Freeze the pie dough lined pie plate for 20 minutes or until hard.
- Place a large sheet of parchment paper over the cold pie dough. Fill with pie weights and bake in a 425°F preheated oven for 15-20 minutes. Remove from the oven. Carefully remove the pie weights and parchment paper.
- Place the pie dough back in the oven and bake for an additional 10-15 minutes or until the bottom and sides of the pie crust are golden brown. Cool completely.
- Carefully spread the softened cream cheese along the bottom of the cooled pie crust.
Peach Pie Filling
- In a small bowl mix the water and cornstarch.
- In a medium saucepan set over medium heat stir together 3 cups of peaches, sugar and cornstarch slurry. Bring mixture to a boil. Boil for 4 minutes, stirring constantly! The peaches will begin to break down. The mixture will be thick and almost paste like. Remove from heat and let cool completely.
- Add the remaining 4 cups of peaches to the cooled, thickened peach mixture. Stir gently.
- Spoon the peach mixture into the pie crust. Refrigerate for 4 hours to let set. Best when eaten the same day, but will last for 1-2 days stored in the fridge.