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Home » Glazed Fresh Nectarine (or Peach) Pie: A Summertime Treat

Glazed Fresh Nectarine (or Peach) Pie: A Summertime Treat

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.

GLAZED FRESH NECTARINE (OR PEACH) PIE

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:

#1

Fresh fruit pies are delicious with many different crusts.

My top choices would be a traditional pie crust, a cookie crust, or a pat-in-the-pan crust.

#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.

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    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 1 pie (8 slices)

    Glazed Fresh Nectarine (or Peach) Pie

    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

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    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!

    Karen

    Tuesday 27th of July 2010

    My mouth is watering, just looking at the picture. It's peach season and I'll definitely be making this one!~