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Easy No-Bake Fresh Nectarine Pie

Preview: This No-Bake Fresh Nectarine Pie showcases fresh nectarines (or peaches) with a tasty glaze. Make the glaze (uses Jello) 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 No-Bake Fresh Nectarine Pie. I make it similar to the way I make a fresh strawberry pie.

no-bake FRESH NECTARINE  Pie

What does a No-Bake Fresh Nectarine Pie taste like?

I love that the fruit is not cooked. This pie tastes like SUMMER to me! Nothing detracts from the freshness that 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 so often happens when only using cornstarch. 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.

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 to 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 lots of fresh nectarine pies. They can also be sliced and frozen. Sprinkle a bit of lemon or orange juice on them 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 go to buy peaches or nectarines, I purchase whichever one smells and looks the best at the time.

a slice of no-bake nectarine pie with whipped cream on top

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.

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.


Posts Related to Glazed Fresh Nectarine (or Peach Pie)


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Hope to see you again soon!
Paula

p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.


Yield: 1 pie (8 slices)

No-Bake Fresh Nectarine Pie Recipe

Fresh Glazed Nectarine (or Peach) Pie

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

Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes

Ingredients

  • 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)

Instructions

  1. 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.)
  2. Stir in flavored gelatin and almond extract. Allow to cool.
  3. 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.
  4. Refrigerate at least 2 hours. Best eaten the day it’s made.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 286Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 134mgCarbohydrates: 57gFiber: 3gSugar: 40gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

John

Tuesday 7th of September 2021

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

Thursday 9th of September 2021

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.

Audrey Sherry

Tuesday 24th of September 2019

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

Tuesday 24th of September 2019

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!

Suzanne

Thursday 11th of August 2011

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.

Jenny

Sunday 1st of August 2010

Beautifully presented!

mike

Tuesday 27th of July 2010

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!

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