How To Make Fresh and Easy Peach Pie

A slice of summer: No-bake fresh and easy peach pie using just 3-ingredients – including fresh peaches – nestled in a graham cracker crust.

How to make fresh and easy peach pie

Make a pie. Share it. Make a friend.


Years ago, I made this Fresh and Easy Peach Pie for a new neighbor on my street. We became fast friends. I’ve vowed many times since to ‘make more pie.’

Pie makes people happy. And it’s not just me who thinks so. I recently read the blog of a smart woman who made a whole pie a day; she gave them to friends, supermarket employees and even sad people on the street. Now that’s something to aspire too!

Even if I still haven’t gotten the pie crust thing quite perfected.

Which is why this pie is so perfect: It’s nestled inside a homemade graham cracker crust – which I find way easier than rolled pastry crusts. And having made many, many graham cracker crusts – this one from Cooking Light turns out best: It’s not crumbly, not sticky to work with, and has no-added-sugar.

And my super easy, fresh peach pie filling is pure summer pleasure. It is:

  • Filled with fresh peaches
  • Low sugar
  • No-bake
  • Just THREE ingredients

Just 3 ingredients: How to Make Fresh and Easy Peach Pie via @TspCurry Click To TweetThis pie is guaranteed to make people happy – at least 6-8 people – depending on how you slice your pie.


Fresh and Easy Peach Pie

A slice of summer: 3-ingredient, no-bake peach pie using fresh peaches in a graham cracker crust.

  • Author: Serena BAll
  • Yield: 8 slices 1x


  • Homemade graham cracker crust (I used Graham Cracker Crust from Cooking Light Magazine)
  • 6 cups sliced peaches (unpeeled) – about 6-7 large peaches
  • 1/2 cup sugar (add a bit more if your peaches aren’t super sweet)
  • 2 tablespoons cornstarch


  1. Prepare graham cracker crust according to recipe instructions.
  2. For filling, puree 1 heaping cup peaches and 1/2 cup water in blender. Then add water to blender until puree equals 1 1/2 cups.
  3. In a medium saucepan, stir together sugar and cornstarch; mix in blended peach puree. Cook and stir over medium heat till mixture is thickened and bubbly. Cook, stirring 2 minutes more. Cool 10 minutes without stirring.
  4. Spread about 1/3 cup peach puree over bottom of pie crust. Arrange remaining sliced peaches in circular pattern around bottom of pie crust. Carefully spoon remaining puree over fruit covering each piece. Chill 1-2 hours.

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We’re Serena & Deanna, two dietitians who love food as much as you do!  

We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.

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