Amish Fresh Peach Pie Recipe

This delicious Amish fresh peach pie recipe features a sweet, crunchy graham cracker crust filled with fresh juicy peaches in a light, fruity gel. It gets topped with a fluffy layer of homemade whipped cream (or Cool Whip), making it the perfect summer dessert.

I mean, who doesn't love homemade peach pie with a graham cracker crust? I absolutely love fresh peaches, and they are the star of some of my favorite summer desserts such as this no bake peach pie, peach crumb pie, and layered peach delight!

Why You'll Love This No Bake Amish Peach Pie

• Fresh peach flavor in every juicy bite.
• Buttery graham cracker crust adds the perfect crunch.
• Easy make-ahead dessert that's perfect for summer.
• Light, refreshing filling with a delicious peachy glaze.
• Topped with fluffy whipped cream for an irresistible finish.

How to Choose Fresh Peaches

When buying fresh peaches, look for slightly firm peaches without bruises or squishy spots. Buy firm peaches and let them ripen in a paper bag for a couple of days or until slightly soft to the touch but not mushy. You'll want the peach to give slightly when firm but gentle pressure is applied.

I prefer free-stone peaches, but sometimes they are hard to find. I had someone tell me that the best peaches they ever bought came from Lancaster County, PA, and I agree. Fresh peaches certainly are not all equal. I am pretty disappointed with most of the ones I buy at Walmart.

This post contains affiliate links...

Step-by-Step Instructions to Make Peach Jello Pie With Graham Cracker Crust

Graham Cracker Crust:

1. Crush Graham Crackers:
   • Place graham crackers in a bag and crush them using a rolling pin (or use a food processor) until finely ground.
2. Mix Ingredients:
   • Combine the crushed graham crackers, brown sugar, and melted butter in a bowl. Mix until well combined.
3. Form the Crust:
   • Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
4. Optional Baking:
   • If desired, bake the crust in a preheated oven at 375℉ (190℃) for approximately 8-10 minutes. Set aside to cool.

Peach Pie Filling:

1. Prepare the Sauce:
   • In a large saucepan, combine water (you can replace it with Sprite or 7-Up), sugar, lemon juice, and a pinch of salt. Bring the mixture to a boil over medium heat.
2. Make Clear Jel Slurry:
   • In a small bowl, mix the clear jel (affiliate link) with cold water to form a slurry.
3. Thicken the Sauce:
   • Slowly pour the clear jel slurry into the boiling mixture while continuously whisking. Continue to cook and whisk until the mixture thickens and reaches a light boil. Be cautious as it may splatter.
4. Add Jello:
   • Remove the saucepan from the heat and stir in peach or apricot Jello until fully dissolved. Set aside to cool.
5. Prepare Peaches:
   • Peel and slice or chunk fresh peaches.
6. Combine Peaches with Sauce:
   • Add the sliced peaches to the cooled sauce and stir to coat the peaches evenly.
7. Fill the Pie Crust:
   • Pour the peach mixture into the pre-baked pie crust, spreading it out evenly. Cover the filling with plastic wrap and refrigerate for a couple of hours to allow the jello to set.

Serving:

1. Top the Pie:
   • Before serving, top the peach pie with Cool Whip or the freshly made whipped cream.
2. Storage:
   • Cover loosely and keep any leftovers refrigerated for up to three or four days.

Can I Use Cornstarch Instead of Clear Jel?

Yes. If you don't have Clear Jel, you can substitute cornstarch in this recipe.

I prefer using cook-type Clear Jel because it creates a glossy, clear filling that lets the fresh peaches shine. Cornstarch can work too, but the filling will be slightly cloudier and may not hold its shape quite as firmly.

You can usually find cook-type Clear Jel at Amish or Mennonite bulk food stores. If you don't have one nearby, I've included an affiliate link where you can order it online. Be sure to purchase cook-type Clear Jel, not instant Clear Jel.

Graham Cracker Crust or Flaky Pie Crust?

This fresh peach pie is delicious with either a buttery graham cracker crust or a traditional flaky pie crust. The graham cracker crust adds a sweet crunch that pairs beautifully with the juicy peaches, while a flaky pastry crust gives the pie a more classic, old-fashioned flavor.

If you're using a pastry crust, be sure to prebake it before adding the filling. A graham cracker crust can be baked for 8 to 10 minutes if desired, but it's not required. Chilling the crust allows the butter to firm up, helping it hold together well even without baking.

For a quick shortcut, feel free to use a store-bought graham cracker or pie crust.

Using Cool Whip vs. Whipped Cream

If you're wondering which one to use, both Cool Whip and whipped cream will work in most dessert recipes, but they do give slightly different results.

Cool Whip is light, sweet, and very stable. It holds up well for longer periods, which makes it a good choice for make-ahead desserts, potlucks, or layered recipes that need to stay firm.

Whipped cream is made from real cream and sugar, so it has a richer, fresher taste. It is softer and doesn't hold its shape quite as long, so it's best when you're serving the dessert right away. (Whipped cream is definitely my preferance.)

Quick comparison:

• Texture: Cool Whip is lighter and more stable / Whipped cream is softer and creamier
• Taste: Cool Whip is sweeter / Whipped cream tastes richer and more natural
• Ingredients: Cool Whip is processed and oil-based / Whipped cream is made from real cream
• Best use: Cool Whip for make-ahead desserts / Whipped cream for fresh serving

You can usually substitute one for the other, but keep in mind the dessert may turn out a little lighter or a little richer depending on which you choose.

I hope you enjoy this Amish fresh peach pie with a graham cracker crust as much as we do. If you try this no-bake peach pie recipe, I'd love it if you left a comment and star rating below. Thank you! It's the best fresh peach pie recipe ever!