Summer Delight Peach Pie

This peach pie showcases ripe summer peaches at their best. Instead of baking the fruit into mush, the peaches go in fresh and raw, arranged in a pre-baked shell and coated with a cooled gelatin glaze that sets everything into glossy, sliceable perfection.

The filling is a simple stovetop mixture of sugar, peach gelatin, flour, and water cooked until thick. Once it cools, it gets poured over the sliced peaches and firms up in the fridge. The result is a pie where you actually taste fresh peach in every bite, not just cooked-down sweetness.

Timing matters here. The glaze needs to cool enough that it won’t soften the peaches but stay pourable enough to coat them evenly. And the pie needs time to set fully before slicing, so plan ahead. A crown of whipped cream on top is the finishing touch.

Kitchen Tips

• Use dead-ripe peaches. Since they’re not cooked, underripe peaches will taste bland and have a mealy texture. You want fruit that gives slightly when pressed and smells sweet.
• Blanch to peel easily. Score an X on the bottom, dip in boiling water for 30 seconds, then into ice water. The skins slip right off.
• Cool the glaze to room temperature before pouring. Hot glaze will cook the peach slices and make them mushy.
• Chill at least 3 hours before cutting. The gelatin needs time to set completely, or you’ll get a soupy mess.

Variations

• Peach and blueberry: Scatter fresh blueberries between the peach slices before pouring the glaze for a colorful summer twist.
• Graham cracker crust: Swap the standard pie shell for a graham cracker crust for a sweeter, crunchier base.
• Bourbon whipped cream: Fold a tablespoon of bourbon into your whipped cream for an adults-only topping with a warm kick.