Fresh Peach Pie (No Bake)

This Fresh (no bake) Peach Pie is layered with fresh peaches, a shiny peach glaze and filled in a homemade flaky pie crust. 

Peaches are in season here in Texas and let me tell you I love me some peaches. Whether they are from our backyard garden or fruit stand, I just can't get enough. There are plenty of things you can do with peaches, make homemade jam, ice cream, cobbler or pie! Normally, in the winter months I will make a double crust peach pie, but when the temperature starts to soar it's this No Bake Peach Pie all the way!!!  

This no-bake pie is the perfect refreshing summer treat made with fresh juicy peaches and peach gelatin. If peach isn't for you, this pie can easily be customized to suit your taste. A few of my favorites are peach, of course, but, strawberry, raspberry and blackberry don't fall far behind. Goodness so many berries and so many pies to choose from.

This recipe uses Clear Gel or Perma Flo which is just about the same thing. The clear gel has a smooth consistency, holds up better and doesn't separate or become runny, so it's perfect for pie filling. 

I always have some on hand to can homemade pie filling, because it is the only approved thickener for canning. You can purchase the Clear Gel on Amazon. I get my Perma Flo at a local Mennonite store, but it can also be purchased online at Duchman's or Walnut Creek Foods.  

The pie crust is a homemade pastry style crust that is lightly sweetened and pre- baked. Just roll the crust out and place into a 9 inch pie plate. I roll mine onto the rolling pin and easily transfer the crust to the plate so it doesn't break. 

Using a knife trim off the pie crust that hangs over the plate. 

Crimp the edges using your fingers to make it pretty. Using a fork prick the crust with some holes so the air can release.  

While the pie crust bakes, prepare the filling. 

and while the filling cools, prepare the peaches by removing the skins and slicing. 

add the peaches to the fruit filling and mix. 

Pour the filling into the pie crust and chill for at least 5-6 hours before slicing and serving. 

Keep the leftovers covered and stored in the refrigerator. This pie is best on day 1, but will keep for 2-3 days in the refrigerator if it lasts that long. I hope your family enjoys this pie as much as mine does. 

This recipe can also be seen on Weekend Potluck 

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