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Fresh Peach Pie

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This no-bake fresh peach pie filling is an easy way to homemade peach bliss!  Peach glaze made with low or no refined sugar, layered with fresh cut peaches is one of the most gorgeous and tasty desserts to cross your summer table!

side overhead shot of a slice of fresh peach pie on a white plate with vegan whip cream topping

How to make fresh peach pie:

Start by peeling and cutting your peaches into large chunks or half slices (Photo 1).  Toss peaches in agave (or sugar if preferred) and fresh lemon juice.  Let cut peaches rest for at least 30 minutes (or while preparing homemade crust) to let peaches create their own nectar.

Making the glaze:

Drain and measure the peach nectar and add water as needed to equal 1 1/4 cups juice.  Add peach nectar to saucepan along with 1 cup of fresh peaches and cornstarch (Photo 2).  

Use a potato masher to mash peach chunks into small pieces, and heat sauce over medium heat whisking constantly until thick and completely clear (Photo 3).  Add almond extract if desired.  Allow the peach glaze to cool for at least 10 minutes or to room temperature before assembling pie.

collage of overhead process shots of fresh peach pie

Layering the pie:

Start with a small amount of glaze in the bottom of the pie crust (Photo 4).  Add several layers of peaches and then glaze, ending with glaze on the top to help keep the peaches from turning dark and help hold everything together.

Refrigerate your fresh peach pie for 4-6 hours before serving to let it set well!  Best made the same day or up to one day ahead!

Serving suggestions:

This fresh peach pie is amazing on it’s own, but you just can’t go wrong with vegan whipped cream!  It seems there are more store-bought varieties on the shelves every day, but a quick a tasty one that you can make at home is my Vegan Coconut Whip Cream.

side overhead shot of fresh peach pie on a white plate with another slice and plate in the background

What kind of crust should I use with my fresh peach pie filling?

I opted here for a traditional quick and easy crust recipe that I’ll soon be sharing here on the blog with you, but I often use a quick pre-made graham cracker crust.  Just follow the pre-bake instructions and let it cool a bit before filling it!

wide overhead shot of fresh peach pie slices on plates with fresh cut peach beside on marble background

If you can’t resist fresh peaches this pie is for you!!  Super delicious and practically guilt free too!  If you love fresh pies, you’d probably also enjoy:

HERE ARE SOME OTHER YUMMY VEGAN DESSERTS YOU MIGHT ENJOY:

If you’ve tried this Vegan Fresh Peach Pie or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

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side closeup shot of fresh vegan peach pie

Fresh Peach Pie Filling

A delicious Agave sweetened peach glaze is layered with fresh peaches in a pie crust of your choice for an easy and delicious no-bake fresh peach pie!
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: fresh peach pie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 pieces
Calories: 96kcal
Author: Rebecca

Ingredients

Mix together

  • 5 cups fresh peaches peeled and cut into large dices or chunks
  • 1/2 cup Agave Nectar or sugar if preferred
  • 1 tbsp Lemon Juice

Make the glaze

  • 1 cup Use 1 cup of the fresh peach chunks prepped above mash with potato masher in saucepan
  • 1 1/4 cup peach nectar drained from peaches add water as needed to make 1 1/4 cups total
  • 4 tbsp Cornstarch
  • 1/2 tsp Almond Extract optional

Instructions

  • Start by peeling and cutting your peaches into large chunks or half slices.  Toss peaches in agave (or sugar if preferred) and fresh lemon juice.  Let cut peaches rest for at least 30 minutes (or while preparing homemade crust) to let peaches create their own juice.

Making the glaze:

  • Drain and measure peach nectar and add water as needed to equal 1 1/4 cups juice.  Add peach nectar to saucepan along with 1 cup of fresh peaches and cornstarch.  
  • Use a potato masher to mash peach chunks into small pieces, and heat sauce over medium heat whisking constantly until thick and completely clear.  Add almond extract if desired.  Allow the peach glaze to cool for at least 10 minutes or to room temperature before assembling pie.

Layering the pie:

  • Start with a small amount of glaze in the bottom of the pie crust.  Add layers of peaches and then glaze, ending with glaze on the top to help keep the peaches from turning dark and help hold everything together.

Chill the pie:

  • Refrigerate your fresh peach pie for 4-6 hours before serving to let it set well!  Best made the same day or up to one day ahead!

Notes

Serving suggestions:
This fresh peach pie is amazing on it’s own, but you just can’t go wrong with vegan whipped cream!  There are more varieties on the shelves every day it seems, but a quick a tasty one that you can make at home is my Vegan Coconut Whip Cream.

Nutrition

Serving: 1slice | Calories: 96kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 183mg | Fiber: 1g | Sugar: 17g | Vitamin A: 314IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg

 

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