Easy No-Bake Nectarine Pie To Celebrate Summer Fruit
Sneak Preview: This easy No-Bake 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.)
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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.
What does a Fresh Nectarine Pie taste like?
This pie tastes like SUMMER to me! Because the fruit is uncooked, nothing detracts from the freshness I want to highlight and enjoy.
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.
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.
A touch of almond extract brings out the flavor of the fresh nectarines.
Ingredients and substitutions:
- Cornstarch: Substitute arrowroot for cornstarch. All-purpose flour is not a good substitute for this application.
- Corn syrup: See the discussion above if you are worried about using high-fructose corn syrup. 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.
- Pre-baked 9-inch 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 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.
FAQ about nectarines:
A nectarine looks and tastes similar to a peach. The main difference is the skin. Peach skin is fuzzy. Nectarines are smooth and shiny.
Absolutely not. That’s the biggest advantage of using nectarines instead of peaches. Nectarines have tender but colorful skin that is easily cut with a fork. Bonus: More fiber (because that’s important when eating dessert).
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.
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.
Sprinkle them with lemon juice as soon are you slice them.
Parting Thoughts: Do you love fresh peaches? While they’re in season, try my Fresh Peach and Amaretto Frozen Yogurt.
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
No-Bake Fresh Nectarine Pie Recipe
- ½ cup + 2 tablespoons cold water
- 2 tablespoons cornstarch
- ¾ cup corn syrup
- 3 tablespoons powdered peach jello - half of a 4 oz box
- ¼ teaspoon almond extract
- 1 – 1 ½ quart sliced nectarines or peaches
- Pre-baked 9-inch pie crust - I prefer a cookie-type crust
- Combine water, cornstarch, and 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 flavored gelatin and almond extract. Allow to cool.
- Pour glaze over cleaned and sliced fruit 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.
- 2-Quart Batter Bowl
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.