No‑Bake Fresh Peach Pie (The Juiciest Summer Dessert!) (original) (raw)

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Fresh peaches are the star of our Fresh Peach Pie recipe and the filling is no-bake and so quick and easy to make.

Fresh Peach Pie is one of the easiest pies to make!

I love this recipe because the focus is truely on the fresh peaches and their flavor shines! We use a traditional pie crust and fill it to the brim with juicy peaches tossed in a simple glaze that helps hold the filling together. I think sliced peaches are so pretty in this pie, but I also like to chop them into bite-size pieces to make the pie easier to eat; either way will work great! This is truly the best fresh peach pie recipe and I can't wait for you to try it!

Take advantage of peach season and let me teach you How to Can Peaches, or make Peach Cobbler, Peach Scones, Peach Jam, or Baked Peaches!

How to make Fresh Peach Pie:

Make Peach Pie Filling: Peel and chop the peaches, add them to a bowl, then add sugar and lemon juice. Stir then let sit for at least 30 minutes, to accumulate peach juice. Drain peach juice into a measuring cup to get 1 cup then pour into saucepan and stir in cornstarch. Cook over medium heat for a few minutes, until thickened. Remove from heat, stir in butter, salt, and almond extract.

Assemble: Pour glaze over peaches and toss to coat. Add peaches to baked pie shell and cover lightly with plastic wrap. Refrigerate for at least one hour before serving. I love to serve this easy fresh peach pie with a dollop of whipped cream (but it's great without, too)!

• ▢ 6 cups fresh peaches, , peeled and chopped (about 9 peaches)

• ▢ 2 Tablespoons lemon juice

• ▢ 1/2 cup granulated sugar

• ▢ 2 Tablespoons cornstarch

• ▢ 1 Tablespoon butter

• ▢ dash of salt

• ▢ 1/2 teaspoon almond extract

• ▢ 1 9 inch baked pie shell

• ▢ Whipped Cream, , for topping

• Add peeled and sliced peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
  6 cups fresh peaches, 2 Tablespoons lemon juice, ½ cup granulated sugar

• Drain peach juice into a measuring cup to get 1 cup of juice. Pour juice into a saucepan, then whisk in cornstarch. Cook on medium heat for a few minutes, stirring, until thickened.
  2 Tablespoons cornstarch

• Remove from heat then stir in butter, salt and almond extract.
  1 Tablespoon butter, dash of salt, ½ teaspoon almond extract

• Pour sauce over peaches in a large mixing bowl and toss gently to coat. Pour fresh peach pie filling into a baked 9'' pie shell, place a piece of plastic wrap gently on top and refrigerate for least one hour before serving.
  1 9 inch baked pie shell

• Serve with whipped cream on top, if desired.
  Whipped Cream

Make Ahead Instructions: This fresh peach pie can be made up to 1 day ahead of time, stored in the fridge.

Freezing Instructions: Follow all instructions and make homemade peach pie then let it cool completely. Cover tightly with an extra layer of plastic wrap, then tinfoil. Freeze for up to 2-3 months. Let it thaw completely before serving.

Calories: 186kcal, Carbohydrates: 31g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 3mg, Sodium: 103mg, Potassium: 136mg, Fiber: 2g, Sugar: 18g, Vitamin A: 337IU, Vitamin C: 5mg, Calcium: 8mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I first shared this recipe August 2015. Updated July 2020 and September 2025.

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Published September 4, 2025

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.