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. For a quick dessert, make the glaze (using Jello) in the microwave. (The crust is pre-baked. The fruit is not cooked or 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.
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.
Random Thoughts: Do you love fresh peaches? While they’re in season, try my Fresh Peach and Amaretto Frozen Yogurt.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
No-Bake Fresh Nectarine Pie Recipe
Video
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
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.