Fresh Peach Pie
This Fresh Peach Pie is a favorite summer no-bake pie recipe that my family makes annually. This 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! ☀️
A Summer Tradition
Come July when the peaches are ripening on the trees, we start plotting the peach desserts we’ll enjoy over the coming weeks. The list always includes my husbands favorite peach dessert and my mothers peach pie (the recipe I’m sharing with you today)!
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 one of the pie dough disks for later use.
- Fresh peaches- This pie really highlights the true flavor and texture of the beautiful peach fruit.
- 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 mothers secret to peach pie success! A smear of cream cheese is spread along the bottom of the pie crust to prevent the bottom from getting soggy.
How to make Fresh Peach Pie
- Prepare the pie crust. You can use your favorite pie crust recipe. I always resort to my food processor pie crust because its easy, reliable, and tasty! Bake the pie crust and let it cool completely. Once cool, spread softened cream cheese along the bottom of the pie crust. This handy dandy trick will keep the crust from getting soggy too quickly! Plus a little cream cheese only helps a recipe and never hurts it. 😉
- Start to make the peach pie filling. First things first, you need to peel and slice fresh peaches. This recipe calls for 7 cups of peaches so grab those large beautiful peaches and start cutting.
- In a small bowl stir the cornstarch and water together. Then to a medium saucepan add 3 cups of sliced peaches, sugar, and the cornstarch slurry.
- Bring the mixture to a boil and cook for 4 minutes, stirring constantly. The peaches will start to break down and the mixture will be very thick and paste like. Remove from the heat and let cool.
- Gently mix the remaining 4 cups of peaches into the cooled thickened peach mixture.
- Spoon the peach mixture into the pie crust. Refrigerate for 4 hours to let set. Fresh peach pie can be served with a dollop of fresh whipped cream or vanilla ice cream. This pie is best when eaten the same day it’s made.
Can you use canned peaches to make peach pie?
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.
Storing Peach Pie
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.
Why is My Peach Pie Filling Runny?
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.
You can use this recipe to make an assortment of fruit pies! Replace the peaches with your desired fruit of choice (measurements will stay the same). Make a raspberry pie, strawberry pie, blueberry pie… so many options!
Peach Recipes Worth Making
If you make this recipe I would so appreciate if you came back to leave a rating! Thank you!
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.