Simple and sweet, No Bake Fresh Peach Pie is summer's greatest treat. Made with fresh peaches in a peach glaze with a crunchy graham cracker crust. So easy!
Keyword: fresh peach pie, no bake peach pie, no bake pie, peach pie
1 1/2cupsgraham cracker crumbs
3poundsfresh peachesrinsed, dried, peeled and sliced
2tablespoonsflour or cornstarch
1 1/2teaspoonsKnox Gelatin or Sure-Jell for low-sugar recipes
Juice from half a large lemon
In a medium bowl, stir together graham cracker crumbs, 6 tablespoons butter, and 1/3 cup sugar until well combined.
Press crust mixture into a 9-inch pie plate and press firmly into bottom and sides of dish with a small glass or measuring cup.
Chill in refrigerator while you make the filling.
In a food processor, process 6 ounces of the peaches until smooth, scraping down the sides of the bowl as needed.
Whisk the sugar, flour (cornstarch), gelatin, salt and lemon juice in a medium saucepan. Mix in the peach puree.
Cook over medium-high heat, stirring constantly with a heatproof rubber spatula and bring to a boil. Continue boiling while scraping the bottom and sides of the pan to prevent scorching for 2 minutes. Transfer to a large bowl and bring to room temperature.
Add the remaining peaches to the bowl with the glaze and fold gently with a rubber spatula until evenly coated.
Removed the pie crust from the refrigerator.
Spoon the peaches into the pie shell.
Rearrange the peaches to fill any holes.
Refrigerate the pie for approximately 6 hours or overnight.
Total time includes chilling.
Pie can be made up to 24 hours in advance. Best if enjoyed within three days but will last up to 5 days in the refrigerator covered lightly with plastic wrap.