Amish Fresh Peach Pie Recipe

Fresh Peach Pie With Graham Cracker Crust

This delicious Amish fresh peach pie recipe features a sweet, crunchy graham cracker crust filled with juicy peaches and 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 pie, peach crumb pie, and layered peach delight!

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 certainly agree that fresh peaches are not all equal. I am pretty disappointed with most of the ones I buy at Walmart.

How to Easily Peel Fresh Peaches

I often use a paring knife or vegetable peeler (affiliate link) when peeling only a few peaches. However, another simple method for peeling peaches involves blanching them briefly in boiling water and then transferring them to an ice bath. Here's a step-by-step guide:

1. Bring a pot of water to a boil.
2. While the water is heating up, prepare a bowl of ice water.
3. Score the bottom of each peach with a small "X" using a knife. This helps the skin to peel off more easily.
4. Once the water is boiling, carefully place the peaches into the water using a slotted spoon or tongs. Leave them in the boiling water for about 45 seconds to a minute.
5. Quickly remove the peaches from the boiling water and transfer them to the bowl of ice water. This will stop the cooking process and cool them down.
6. After a minute or so in the ice water, you should be able to easily peel the skin off.
7. Once peeled, you can slice or chop the peaches.

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?

I like to use clear jel to thicken any kind of fruit. It creates a nice and clear filling while cornstarch makes it appear cloudy. But in this peach delight dessert recipe, you can replace the clear jel with cornstarch if you don't have any clear jel.

However, clear Jel and cornstarch have different thickening properties, and you may need to adjust the amount. I've never substituted with cornstarch, and I get mixed answers when researching the difference. Some say you can substitute 1to1. Others say to use more cornstarch.

(You can usually find clear jel at Amish/Mennonite bulk food stores. But I am adding an affiliate link where you can buy it online in case you don't have any bulk food stores close by. Make sure to get cook-type and not instant.)

Graham Crust or Flaky Pastry Crust

While this no-bake peach pie is excellent with a graham cracker crust, Amish peach pie filling is also delicious in a traditional pastry crust. So feel free to use a graham crust or make a flaky crust for this homemade peach pie with fresh peaches.

A pastry crust will need to be pre-baked while baking the graham crust is optional.

Baking a graham crust may help it hold its shape better and keep it from getting soggy as quickly. However, you can skip baking if you prefer a quicker option. After being chilled in the refrigerator, the butter hardens and keeps the crust pretty firm even if it's not baked. 

If you're short on time, using a store-bought crust is a quick and easy option as well.

Pros and Cons of Using Whipped Cream vs. Cool Whip

Whipped Cream

Pros:

1. Natural Ingredients: Whipped cream is made from heavy whipping cream, sugar, and vanilla, providing a more natural and fresh taste.
2. Superior Flavor and Texture: It offers a rich, creamy flavor and a light, fluffy texture that many find more enjoyable.
3. Customization: You can control the sweetness and flavor by adjusting the amount of sugar and vanilla.
4. No Preservatives: It doesn't contain the stabilizers and preservatives found in store-bought whipped toppings, making it a healthier choice.

Cons:

1. Preparation Time: Whipping cream requires time and effort to prepare, including chilling the bowl and beaters for the best results.
2. Stability: Whipped cream doesn't hold its shape as long as Cool Whip, especially at room temperature. It can start to deflate and weep after a while.
3. Storage: Whipped cream must be used relatively quickly and kept refrigerated, as it can lose its texture and consistency over time.

Cool Whip

Pros:

1. Convenience: Cool Whip is pre-made, saving time and effort. It's ready to use straight from the container.
2. Stability: It holds its shape well for extended periods, even at room temperature, making it ideal for events where the pie might sit out for a while.
3. Storage: Cool Whip has a longer shelf life and can be kept in the freezer until needed, making it a handy option for spontaneous use.

Cons:

1. Artificial Ingredients: Cool Whip contains various artificial ingredients, including hydrogenated oils, high fructose corn syrup, and stabilizers, which may be less appealing to those looking for a natural option.
2. Flavor and Texture: Cool Whip has an artificial taste and a texture that isn't as rich or creamy as freshly whipped cream.
3. Nutritional Value: It generally has a higher content of sugars and fats that are less healthy compared to the natural fats in heavy cream.

Peach Pie with Cream Cheese Filling

More Amish Pie Recipes

• Fresh Strawberry Pie
• Cherry Pie with Graham Crust
• Peach Crumb Pie
• Vanilla Crumb Pie
• Chocolate Shoofly Pie
• Lemon Sponge Pie