Glazed Peach Pie

“This peach pie is similar to the Loon Lake Blueberry Pie and the Strawberry Glace Pie in that it uses mostly fresh fruit in place of cooked fruit. Though I find this pie a little less sweet than its Blueberry and Strawberry counterparts. It is best with firm, ripe fruit with a smooth as compared to grainy texture. I personally don’t peel the peaches, as many nutrients are in the skin. This results in a more cloudy glaze, but the red skin of the fresh peaches peaks through for a nice effect.” – April Ferre

Glazed Peach Pie

Course: Pies


  • 5 Cups Peeled, Sliced Fresh Peaches
  • 1/2 Cup Water
  • 1 Cup Sugar
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons Butter
  • 1/4 Teaspoon Almond Extract
  • 1 Baked 9-Inch Pie Shell
  • Whipped Cream or Vanilla Ice Cream


  • Place 2 cups of peach slices and water in container or an electric blender or food processor. Cover and process until smooth. Pour pureed mixture into a medium saucepan.
  • Combine sugar and cornstarch. In saucepan, add sugar mixture to peach puree; stir well. Cook over medium-high heat 5 minutes or until mixture is thickened and clear, stirring constantly. Remove from heat. Add butter and almond extract, stirring until butter melts. Let cool.
  • Arrange remaining 3 cups of peach slices in baked pastry shell. Pour glaze mixture over peach slices. Chill thoroughly. Serve with sweetened whipped cream.

2011 Recipe – Calla Ferre – From A 1989 Hometown Collection: America’s Best Recipes

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