No-Bake Fresh Nectarine Pie (with Peach Option)
Sneak Preview: Fresh nectarines are coated in a glossy microwave-made glaze, then piled into a baked pie crust for an easy no-bake dessert. Ready in about 3½ hours, including chilling time.
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Perfectly ripe nectarines don’t need much help. Baking can soften them and dull their bright flavor, but this no-bake pie lets the fresh fruit take center stage. A quick microwave glaze holds everything together while the nectarines remain juicy, colorful, and unmistakably summery.
Ingredients & Substitutions
CORNSTARCH: Use arrowroot; avoid flour.
CORN SYRUP: Substitute glucose syrup (U.K./Europe) or golden syrup.
PEACH JELLO: Use half of a 3-ounce (or 4-ounce, if that’s what’s available) package.
ALMOND EXTRACT: Swap vanilla if preferred.
NECTARINES/PEACHES: Use whichever fruit is ripe, fragrant, and slightly soft when gently squeezed.
PIE CRUST: Store-bought or homemade—Cookie Crust, Another Cookie Crust, Easy Flaky Pie Crust with Shortening and Butter, or Yogurt Flaky Pie Crust.
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 the fruit mixture into the baked crust. Cover with whipped cream before serving, if desired.
- Chill: Refrigerate at least 2 hours before serving. Best enjoyed the same day.
Notes
- Use ripe fruit: Choose nectarines or peaches that smell fragrant and give slightly when gently squeezed. Firm fruit won’t have as much flavor.
- No need to peel: Nectarine skins are tender enough to leave on. If using peaches, peel them if you prefer a smoother texture.
- Choose your favorite crust: I love a cookie crumb crust with this pie, but a baked pastry crust or a good-quality store-bought crust works well, too.
- Prevent browning: If you’re slicing the fruit ahead of time, toss it with a little lemon or orange juice to help keep it looking fresh.
- Best served the same day: The fruit stays at its freshest the day it’s made, although leftovers can be refrigerated for a day or two.
- Serve with whipped cream: A dollop of whipped cream is the perfect finishing touch.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
When nectarines are perfectly ripe, this is one of my favorite ways to enjoy them. The fresh fruit does all the work, while the simple microwave glaze lets their flavor shine. And if peaches are what you have on hand, they’re just as delicious in this pie.
Do you love fresh peaches? While they’re in season, try my Fresh Peach and Amaretto Frozen Yogurt.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
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