This Fresh Peach Pie features a no-bake filling made from fresh, uncooked peaches tossed in a simple homemade glaze and placed into a crisp baked pie crust. A perfect way to celebrate peak peach season.
In Brigham City, Utah, a long-running celebration called “Peach Days” began in 1904 as a break from harvest work and a chance to honor the area’s abundant, delicious peaches. The festival is held the weekend after Labor Day and has become a family favorite for many who enjoy fresh fruit, local vendors, and peach-themed treats.
We always visit Peach Days as a family, stopping at orchards and roadside stands along the highway to buy a box of ripe peaches. At the festivities you’ll often find peach cobbler and fresh peach pie sold by the slice — a reminder how exceptional a raw-fruit pie can be.
Fresh Peach Pie
This fresh peach pie uses uncooked peach slices tossed in a glaze that thickens on the stove, then cooled and spooned into a fully baked pie shell. The result is bright, juicy fruit with a glossy glaze and a crisp crust — intensely peachy and wonderfully light.
At Peach Days, vendors often use pre-baked mini crusts and fill them with fruit and glaze right before serving. If you’ve never tried a fresh fruit pie, this is a delightful and different way to enjoy summer peaches.
The method is similar to making a fresh strawberry pie: fruit is macerated, a portion of fruit and juices are blended with cornstarch and cooked into a glaze, then combined with the remaining slices. I also like a touch of almond extract in the glaze to boost the peach flavor.
Fresh Peach Pie
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Ingredients
Fresh Peach Filling & Glaze:
- 2 ½ lbs fresh peaches, peeled and sliced (about 7 peaches; 4 ½ cups peeled and sliced), DIVIDED
- ¾ cup granulated sugar
- 1 Tbsp lemon juice
- 3 Tbsp cornstarch
- 1 Tbsp unsalted butter
- ½ tsp almond extract
- pinch salt
Pie Crust:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup shortening
- ½ egg, whisked
- ½ Tbsp white vinegar
- 2-3 Tbsp COLD water
- ½ lb dry beans, (to use for baking the crust)
Whipped Cream (Optional):
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
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Peel and slice the peaches, removing and discarding the cores. Toss the slices with the sugar and lemon juice in a large bowl. Let sit 30–45 minutes until the peaches release their juices.
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While the fruit macerates, make the pie crust: combine flour and salt in a large bowl. Cut in shortening until the mixture resembles small peas. Add the whisked egg, vinegar, and cold water, mixing until the dough starts to come together. Form into a round disc, wrap in plastic, and chill in the freezer for 15 minutes to rest the dough and keep the fats cold.
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After chilling, flour your surface and roll the dough into a circle about ¼” thick. Fit it into a pie dish, trim excess leaving about ½” overhang, then tuck and crimp the edges.
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Dock the bottom with a fork, line the crust with parchment, and fill with about ½ lb of dry beans to weigh it. Bake at 350°F (175°C) for 20 minutes. Remove the parchment and beans, then bake another 12–15 minutes until the bottom finishes baking. Cool completely before filling.
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Drain the macerated peaches and reserve the juices — you should have about ¾ cup. If not, add a little water to reach ¾ cup. In a blender combine ¾ cup peach juice, ½ cup of peach slices (about 1 peach), and 3 Tbsp cornstarch; blend until smooth. Transfer to a small saucepan and cook over medium heat, whisking, until the mixture boils and thickens. Remove from heat, stir in 1 Tbsp butter, ½ tsp almond extract, and a pinch of salt. Let cool slightly.
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Whip the heavy cream with powdered sugar in a stand mixer (or by hand) until stiff peaks form.
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Toss the remaining peach slices with the cooled glaze, then spoon the glazed peaches into the cooled pie shell. Top with whipped cream if desired and serve immediately for best texture. Note: the crust will absorb juices over time, so don’t fill the pie until you plan to serve it.
Notes
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