A tasty glaze showcases the fresh fruit of summer in this Fresh Glazed Nectarine (or Peach) Pie. Make the glaze in the microwave for a quick dessert.
Is there anything better than biting into a fresh nectarine or peach in the summertime?
The sweet nectar rolling down your chin is a reminder of how messy they can be. Take that same fresh-as-can-be flavor and put it in a pie crust to make this Fresh Glazed Nectarine (or Peach) Pie. I make it the same way I make a fresh strawberry pie–based on my Aunt Marg’s recipe.
How does Glazed Fresh Nectarine (or Peach) Pie taste?
The glaze is light in texture–not rubbery with too much gelatin. It’s not made with cooked fruit that might detract from the freshness I want to highlight and enjoy.
The glaze provides sweetness and a touch of almond flavoring in. It also provides the perfect amount of gooeyness and shine.
Peaches are my preference over nectarines. However, not only were the ones at the store hard, but they couldn’t pass the sniff test (as in, smells like a real peach). So I went with nectarines.
Furthermore, there’s no need to peel nectarines. What a time-saver! In addition, it makes the fiber count a little higher. And of course, that’s very important when you’re eating dessert. 🙂
Kitchen secrets for making a Glazed Fresh Nectarine (or Peach) Pie:
Fresh fruit pies are delicious with many different crusts.
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.
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.
Serve with whipped cream.
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.
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 1/2 cup + 2 tablespoons cold water
- 2 tablespoons cornstarch
- 3/4 cup corn syrup
- 3 tablespoons (half of 4 oz box) powdered peach jello
- 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)
- 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.
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Amount Per Serving: Calories: 286Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 134mgCarbohydrates: 57gFiber: 3gSugar: 40gProtein: 3g