Name: No-Bake Fresh Nectarine Pie Recipe
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Ingredients: 1/2 cup + 2 tablespoons cold water; 2 tablespoons cornstarch; 3/4 cup corn syrup; 3 tablespoons powdered peach jello ((half of a 4-oz box)); 1/4 teaspoon almond extract; 1 - 1 1/2 quart sliced nectarines or peaches; Pre-baked 9-inch pie crust (I prefer a cookie-type crust)

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Sneak Preview: This easy, No-Bake, Fresh Nectarine Pie showcases fresh nectarines (or peaches) with a shiny glaze. For a quick dessert, make the glaze (using Jello) in the microwave. (The crust is pre-baked. The fruit is not cooked or baked.)

fresh nectarine pie in side pie crust--uncut.

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Is anything better than biting into a fresh nectarine (or peach) in the summertime? The sweet nectar rolling down your chin reminds you of how messy it can be.

Take that same fresh-as-can-be flavor and put it in a pie crust to make this No-Bake Fresh Nectarine Pie. I make it similar to the way I make a fresh strawberry pie.

Why a Fresh Nectarine Pie Tastes Like Summer

Fresh, uncooked nectarines that taste a lot like peaches
No need to peel nectarines
The perfect amount of gooeyness and shine thanks to Karo corn syrup (not the same as high-fructose corn syrup)
Almond extract is the secret ingredient

Happy Bakers Speak Up

“Always have loved fresh peach pie. This was better! Great flavor, wonderful glaze. Thanks for a great recipe!” –JOHN

Ingredients and Substitutions

CORNSTARCH: Substitute arrowroot for cornstarch. All-purpose flour is not a good substitute for this application.
CORN SYRUP: If you are worried about using high-fructose corn syrup, see the discussion above. Glucose syrup (also known as confectioner’s glucose) or golden syrup can be used in its place.
PEACH JELLO, POWDERED: You will need half a 4 oz box.
ALMOND EXTRACT: Use vanilla extract if you prefer.
NECTARINES OR PEACHES: Look for perfectly ripe fruit that smells fragrant. Since they have a similar flavor and texture, you can easily substitute one for the other. Whenever I buy peaches or nectarines, I purchase whichever smells and looks the best at the time.
PRE-BAKED PIE CRUST: Use a store-bought crust (for a 9-inch pie pan) and follow the directions for baking. Or make pie dough yourself from one of these four recipes: Cookie Crust, Another Cookie Crust, Easy Flaky Pie Crust with Shortening and Butter, or Yogurt Flaky Pie Crust.

📌Kitchen Secrets📌 for Making a No-Bake Fresh Nectarine (or Peach) Pie

#1 Fresh fruit pies are delicious with many different crusts.

My top choices are traditional pie crusts or pat-in-the-pan crusts. A store-bought refrigerator or frozen crust is another excellent alternative.

#2 Sprinkle a tablespoon of lemon or orange juice over the sliced fruit.

Sprinkle sliced fruit with citrus juice immediately after peeling and slicing to prevent browning.

#3 Don’t expect pretty slices.

Fresh fruit doesn’t slice as cleanly as cooked fruit. Oh well! It tastes fabulous, especially if you use good-quality fruit. This is obviously a summertime recipe to be made when peaches and nectarines are in season.

#4 Serve with whipped cream.

I probably don’t need to mention this, but don’t forget it. It’s the whole “peaches and cream” thing—a tried-and-true combination.

slice of nectarine pie with whipped cream on the side.

Random Thoughts: Do you love fresh peaches? While they’re in season, try my Fresh Peach and Amaretto Frozen Yogurt.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

fresh nectarine pie--unsliced in a pie plate

Yield: slices

No-Bake Fresh Nectarine Pie Recipe

By Paula Rhodes

A beautiful glaze showcases fresh nectarines or peaches in this summertime pie.

5 from 12 votes

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Video

Prep time: 20

Cook time: 3 10

Total time: 3 30

Ingredients

½ cup (142 g) + 2 tablespoons cold water
2 tablespoons cornstarch
¾ cup (255 g) corn syrup
3 tablespoons powdered peach jello (half of a 4-oz box)
¼ teaspoon almond extract
1 – 1 ½ quart (1701 g) sliced nectarines or peaches
Pre-baked 9-inch pie crust I prefer a cookie-type crust

Instructions

Combine 1/2 cup (142 g) + 2 tablespoons cold water, 2 tablespoons cornstarch, and 3/4 cup (255 g) corn syrup in that order. Stir or whisk until smooth. Cook until mixture boils and thickens. (I prefer to cook the filling in my microwave using a 2 qt-glass batter bowl. Takes 4-5 minutes on High, stirring 2-3 times.)
Stir in 3 tablespoons powdered peach jello and 1/4 teaspoon almond extract Allow to cool.
Pour glaze over 1 – 1 1/2 quart (1701 g) sliced nectarines or peaches, cleaned and sliced, in a large bowl. Gently stir to distribute glaze throughout the fruit. Pour into a baked pie crust. Arrange fruit in a picturesque manner if you care or you could just cover the pie with lots of sweetened whipped cream when you get ready to serve it and nobody will know the difference.
Refrigerate at least 2 hours. Best eaten the day it’s made.

Notes

Pie Crust:

I prefer a cookie crust with this recipe, but a pastry pie crust is also good.

Equipment

Nutrition

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13 Comments

I really only like two kinds of pie – one crust and two crust – so pie is my favorite dessert. Made this one and I think it’s the best pie ever. Loved it, especially the nice light glaze that really lets the nectarines be the star and doesn’t distract.

Paula says:

at

Hi John,

So glad you loved this pie. So much of it depends on the fruit itself, a good thing, but can be a bad thing, too, if the fruit is not ripe and sweet. Thanks so much for taking the time to write.

Reply

Always have loved fresh peach pie. This was better! Great flavor, wonderful glaze. Thanks for a great recipe!

This pie is very attractive and tasty, but the first time I made it, the sauce did not set. I would suggest not putting the jello in the mixture until after it has been boiled and thickened. I have always understood that jello should not be boiled, or it will not set, which is what I found with this recipe. When I tried it by putting the jello in after taking the mixture from the heat and stirring until it was dissolved, the recipe worked well.

Paula says:

at

Hi Audrey,
I’m so sorry the recipe didn’t work for you the first time but happy to hear it worked with your modifications. I did some research myself. Seems like it’s difficult to find a consensus among writers on the internet about lots of things regarding gelatin–not just boiling. Although my original method has never let me down, I tried your method and it worked for me, too. So I’m going to change the recipe directions to add the gelatin after the sauce has been heated and thickened. Thank you Audrey for taking the time to write and let me know of your experience and solution. I like it!

Reply

Paula, I have to tell you a funny story. I was going to try your glaze recipe on my nectarine pie so I started measuring out everything and I grabbed the cornstarch threw it into the pot and it started to foam up with the water, I thought that is strange that hasn’t happened before. I added the corn syrup and stirred but it kept foaming… yah you guessed it instead of the cornstarch I grabbed the baking soda. I have 2 big Sam’s size containers that are both white one with cornstarch, one with baking soda, and I mistakenly grabbed the wrong one. I tasted it and oh so salty so I had to toss it. I was then out of corn-syrup so I couldn’t try your glaze out 🙁 so instead I linked your recipe instead.

Beautifully presented!

Now I know what to do with all those .68 a pound nectarines I bought this weekend! How funny – this looks wonderful! And the glaze – that’s the clincher. Looks like you have so many wonderful recipes from family history… how neat!

My mouth is watering, just looking at the picture. It’s peach season and I’ll definitely be making this one!~

Looks heavenly! My SIL has a very similar recipe which I love, I’ll have to try this one out.

I am anxiously awaiting for my nectarines to ripen on my tree as we speak! They are starting to smell so good! Beautiful pie I be you enjoyed that one!

I made similar pie yesterday and I`m going to update it soon on my blog 🙂

Have a nice day!
Paula

this more is more nutritious, more “primal or paleo” that tastes so good. OMG! It looks so temting, salivating over it. If only I know how to cook but I am gladly to tell my mum bout it and I know for sure that she cant wait to make this for our whole family

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.