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.
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What does a No-Bake Fresh Nectarine Pie taste like?
This pie tastes like SUMMER to me! Because the fruit is uncooked, 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:
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 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).
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.
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.
Kitchen secrets for making a No-Bake Fresh Nectarine (or Peach) Pie:
#1 Fresh fruit pies are delicious with many different crusts.
#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.
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
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.