Peach season is in full swing in Fredericksburg!  My happy place is to buy a ½ bushel, lay them out in the kitchen to ripen, and take in the fragrance that fills the air.  Yummy!

I visited Zenner’s Orchard in Fredericksburg and purchased a bushel-and-a-half.

Not sure what I was thinking, but I just couldn’t resist!  One box was #2’s which are great for making jam – the size and color is a little less perfect.  The remainder two boxes (#1’s) are gorgeous, “defuzzed “ specimens.

So, my plan is to use as many of the #1’s fresh as they ripen.  Freeze the remainder for cooked pies and cobbler.  The # 2’s will become jelly – which makes a super hostess gift and I can use on Chacuterie trays as a topper for cheese.

A fresh peach pie is the perfect desert for warm summer evenings.  This no-cook version takes advantage of fresh ripened peaches.


  • 1 pie 9 “ shell, baked and cooled
  • ½ cup Water
  • 2/3 cup white sugar
  • 3 Tbsp Cornstarch
  • 1 Tbsp Butter
  • 1 tsp almond flavoring
  • 8– 10 fresh peaches, peeled, pitted and sliced (the more the merrier!)*


  1. Stir together sugar and cornstarch in a small sauce pan.
  2. Chop 2 of the peaches
  3. Add water and butter and heat on medium to high heat.
  4. Once the mixture comes to a boil, add the 2 chopped peaches, almond, vanilla and nutmeg.
  5. Remove from heat and cool. Arrange 1/2 slices in the pie shell and spread 1/2 sauce evenly over the peaches. Repeat with remaining peaches and sauce.
  6. Chill in fridge for 3 hours. You can “up the experience” with a dollop of whipped cream when serving.

*I have been known to leave the peels on – especially Zenner’s peaches as they are defuzzed.