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Glazed Fresh Peach Pie Recipe

User Rating 3.5 Star Rating (2 Reviews)


Peach pie recipe with peach nectar and fresh peaches.


  • 1 pie shell, 9-inch
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (12 ounces) peach nectar
  • juice of 1 lemon, 2 to 3 tablespoons
  • finely grated peel from 1/2 lemon
  • 3 pounds firm ripe peaches, peeled and thickly sliced, chilled


Bake pie crust at 450° for 10 to 12 minutes; cool.

In a saucepan, combine sugar and cornstarch. Gradually add peach nectar, lemon juice, and lemon peel. Cook over medium heat, stirring constantly, until thickened; refrigerate to chill thoroughly.

Arrange half of the sliced peaches in the baked cooled pie shell. Pour half of the chilled glaze over peaches. Repeat with remaining peaches and glaze. Chill peach pie for at least 2 hours.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Best peach pie!, Member robynnrasmussen

I have tried several different glaze recipes and this is by far the best! After reading the previous review, I cut the lemon juice down to one Tablespoon and added a pinch of salt. The peach nectar gives a wonderful fresh taste; it has just the right amount of sweetness. The glaze thickened quickly and easily. It was a huge hit with my teenage daughter's friends and my husband, everyone agreed it was the best peach pie they have had!

4 out of 5 people found this helpful.

See all 2 reviews

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