Easy No-Bake Fresh Nectarine Pie (Or Use Fresh Peaches)

Sneak Preview: This easy No-Bake Fresh Nectarine Pie showcases fresh nectarines (or peaches) with a shiny glaze. Make the glaze (uses Jello) in the microwave for a quick dessert. (The crust is pre-baked. The pie is not baked.)

Unsliced fresh glazed nectarine pie in a cookie crustPin

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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.

Four Reasons Why a Fresh Nectarine Pie Tastes Like Summer

  1. The fruit is uncooked, so nothing detracts from the freshness I want to highlight and enjoy.
  2. The glaze is light in texture–not rubbery like you might expect since there is Jello involved. You won’t be able to detect it.
  3. The filling is also not runny, as often happens when using cornstarch alone. The Karo corn syrup (not the same as high-fructose corn syrup) gives this pie the perfect amount of gooeyness and shine.
  4. A touch of almond extract brings out the flavor of the fresh nectarines.

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

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

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

My top choices would be a traditional pie crust or a pat-in-the-pan crust. 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! 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.Pin

FAQ About Nectarines

What does a nectarine taste like?

A nectarine looks and tastes similar to a peach. The main difference is the skin. Peach skin is fuzzy. Nectarines are smooth and shiny.

Do you need to peel nectarines for pies?

Absolutely not. That’s the biggest advantage of using nectarines instead of peaches. Nectarines have a tender but colorful skin that is easily cut with a fork. Bonus: More fiber (because that’s important when eating dessert).

What can I do with lots of nectarines?

Make fresh nectarine pies or serve them with yogurt. Ripe nectarines can also be sliced and frozen. Sprinkle them with lemon or orange juice before freezing so they won’t turn brown.

Are peaches and nectarines interchangeable in recipes?

Yes. 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.

How do I keep nectarines from turning brown?

Sprinkle them with lemon juice as soon as you slice them.

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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 platePin
Yield: 8 slices

No-Bake Fresh Nectarine Pie Recipe

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

Rate this recipe

(5 stars if you loved it)

5 from 12 votes


Prep time: 20 minutes
Cook time: 3 hours 10 minutes
Total time: 3 hours 30 minutes


  • 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


  • 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.


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


Serving: 1 | Calories: 239kcal | Carbohydrates: 60g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 595mg | Fiber: 5g | Sugar: 50g | Vitamin A: 982IU | Vitamin C: 16mg | Calcium: 22mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating


  1. 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.

    1. 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.

  2. 5 stars
    Always have loved fresh peach pie. This was better! Great flavor, wonderful glaze. Thanks for a great recipe!

  3. Audrey Sherry says:

    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.

    1. 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!

  4. 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.

  5. Beautifully presented!

  6. 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!

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

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

  9. foodies at home says:

    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!

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

    Have a nice day!

  11. 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