No-Bake Fresh Nectarine Pie (with Peach Option)
Sneak Preview: This no-bake pie highlights fresh nectarines (or peaches) in a glossy glaze. The microwave-made filling comes together in minutes, then chills in a pre-baked crust for the taste of summer in every bite.
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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.
Ingredients and Substitutions
CORNSTARCH: Use arrowroot; avoid flour.
CORN SYRUP: Substitute glucose syrup (U.K./Europe) or golden syrup.
PEACH JELLO: Half of a 4-oz box.
ALMOND EXTRACT: Swap vanilla if preferred.
NECTARINES/PEACHES: Use whichever smells and tastes best.
PIE CRUST: Store-bought or homemade—Cookie Crust, Another Cookie Crust, Easy Flaky Pie Crust with Shortening and Butter, or Yogurt Flaky Pie Crust.
?Tips That Make a Difference
• Different crusts all work well, including store-bought.
• Toss sliced fruit with lemon or orange juice to slow browning.
• Don’t expect perfect slices—fresh fruit is messy but delicious.
• Serve with whipped cream for the classic “peaches and cream” effect.
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
- Cook the Glaze: In a glass bowl, whisk 1/2 cup (142 g) + 2 tablespoons cold water, and 3/4 cup (255 g) corn syrup until smooth. Microwave 4–5 minutes on HIGH, stirring 2–3 times, until thickened.
- Flavor the Glaze: Stir in 3 tablespoons powdered peach jello and 1/4 teaspoon almond extract. Let cool slightly.
- Combine with Fruit: Gently fold sliced nectarines or peaches into the glaze until coated.
- Fill the Crust: Spoon fruit mixture into the baked crust. Arrange neatly if desired, or cover later with whipped cream.
- Chill: Refrigerate at least 2 hours before serving. Best enjoyed the same day.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
No. Their skin is thin and soft, so it blends in nicely. You won’t even notice it.
It’s best the day it’s made. The fruit releases juice over time, which can soften the crust.
Final Thoughts
This pie is all about showing off summer fruit at its peak. Keep it simple: a crisp crust, fresh nectarines or peaches, and a light glaze. Pair it with a dollop of whipped cream and you’ve got a dessert that feels special without heating up the kitchen.
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!
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.
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.
Always have loved fresh peach pie. This was better! Great flavor, wonderful glaze. Thanks for a great recipe!
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.
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!
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.
Beautifully presented!
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!
My mouth is watering, just looking at the picture. It’s peach season and I’ll definitely be making this one!~
Looks heavenly! My SIL has a very similar recipe which I love, I’ll have to try this one out.
I am anxiously awaiting for my nectarines to ripen on my tree as we speak! They are starting to smell so good! Beautiful pie I be you enjoyed that one!
I made similar pie yesterday and I`m going to update it soon on my blog 🙂
Have a nice day!
Paula
this more is more nutritious, more “primal or paleo” that tastes so good. OMG! It looks so temting, salivating over it. If only I know how to cook but I am gladly to tell my mum bout it and I know for sure that she cant wait to make this for our whole family