“This is one of the few unbaked peach pie recipes that I have been able to find.” - by Champ Williams
Ingredients
Adjust Servings
Original recipe yields 1 pie
Directions
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Nutrition
Amount Per Serving (8 total)
- Calories
- 266 cal
- 13%
- Fat
- 9.3 g
- 14%
- Carbs
- 44.4 g
- 14%
Based on a 2,000 calorie diet
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Reviews (45)
Rate This Recipe
"I prepared this with half the water,increased the cornstarch by one TBSP, and added an extra quarter cup of sugar. The glaze set perfectly. Pie won't look good unless you pour glaze in bottom, press..." See more in all ugly pieces and then arrange perfect slices on top."
HILLARYWJ
"If you are looking for a fresh peach pie recipe that contains no jello gelatin, this is for you! It is much creamer and richer then the pies with the gelatin and the nutmeg really gives it a kick...." See more"
Montreal mom
"This was easy to make, delicious and very refreshing. My husband (who doesn't like fresh peaches) gave it 4 stars. I bought a ready-to-eat graham crust, which worked very well, as did adding a pinch..." See more of cinnamon to the cooked mixture. I probably should have made it earlier in the day - after 5 hours in the fridge, the filling still wasn't properly set. However, my mashed peaches were very ripe and therefore watery, which could be partially to blame. Next time I'll leave out the water and see what happens. Even though it ran all over their plates, my guests liked this pie so much that they asked for the recipe."
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