Can I make Nectarine Pie with unpeeled nectarines?

Yes, you can leave the skins on if you prefer. However, peeling the nectarines creates a smoother filling and more delicate texture. The skins soften during baking but may add a slightly different mouthfeel to the finished Nectarine Pie.

How do I keep my Nectarine Pie from becoming runny?

Using the correct amount of cornstarch is essential for thickening the filling. Also, allow the Nectarine Pie to cool completely before slicing. As it cools, the fruit juices thicken and set, making cleaner slices possible.

Can I freeze Nectarine Pie?

Absolutely. You can freeze either a baked or unbaked Nectarine Pie. Wrap it tightly in plastic wrap and foil before freezing. A baked pie can be thawed overnight in the refrigerator and reheated before serving.

What are the best nectarines for Nectarine Pie?

Choose ripe but firm nectarines with a sweet aroma and slight give when gently pressed. Very soft nectarines may release too much liquid during baking, while underripe fruit can lack flavor. Fresh seasonal nectarines typically provide the best results for Nectarine Pie

Nectarine Pie Recipe - recipe maestro

Name: Nectarine Pie Recipe
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups (12 oz / 340 g) all-purpose flour; 1/4 cup (2 oz / 56 g) granulated sugar, for dough; 1/2 teaspoon kosher salt, for dough; 8 oz (226 g) cold unsalted butter, cut into small cubes; 1/3 cup (80 ml) cold water; 3 1/2 lb (1.6 kg) ripe nectarines, peeled and sliced (about 6-7 nectarines); 1 1/2 tablespoons (22 ml) fresh lemon juice; 1/4 cup (50 g) granulated sugar, for filling; 1/4 cup (55 g) light brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon kosher salt, for filling; 1/8 teaspoon freshly grated nutmeg; 3 tablespoons (24 g) cornstarch; 1 tablespoon (15 ml) milk or cream, for topping; 1 tablespoon (12 g) turbinado sugar, for topping

Description

Nectarine Pie is a sweet, tangy summer dessert featuring fresh ripe nectarines baked in a flaky buttery crust with warm cinnamon, nutmeg, and a lightly caramelized topping. Perfect for showcasing seasonal stone fruit, this homemade pie delivers a balance of juicy fruit filling and crisp golden pastry.

Ingredients

Scale

2 1/2 cups (12 oz / 340 g) all-purpose flour
1/4 cup (2 oz / 56 g) granulated sugar, for dough
1/2 teaspoon kosher salt, for dough
8 oz (226 g) cold unsalted butter, cut into small cubes
1/3 cup (80 ml) cold water
3 1/2 lb (1.6 kg) ripe nectarines, peeled and sliced (about 6-7 nectarines)
1 1/2 tablespoons (22 ml) fresh lemon juice
1/4 cup (50 g) granulated sugar, for filling
1/4 cup (55 g) light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt, for filling
1/8 teaspoon freshly grated nutmeg
3 tablespoons (24 g) cornstarch
1 tablespoon (15 ml) milk or cream, for topping
1 tablespoon (12 g) turbinado sugar, for topping

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Instructions

In a food processor, combine the flour, sugar, and salt. Pulse several times to mix.
Add the cold butter and pulse until the mixture resembles coarse crumbs with a few larger butter pieces remaining.
Gradually add the cold water while pulsing just until the dough begins to come together.
Divide the dough into one large portion and one smaller portion. Flatten into discs, wrap, and refrigerate for at least 1 hour.
Bring a large pot of water to a boil and prepare a bowl of ice water.
Score a small X on the bottom of each nectarine and blanch in boiling water for 30-60 seconds.
Transfer nectarines to the ice bath, then peel, pit, and slice them.
Toss the sliced nectarines with lemon juice in a large bowl.
In a separate bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cornstarch.
Add the sugar mixture to the nectarines and stir until evenly coated.
Preheat the oven to 425°F (220°C).
Roll out the larger dough disc to a 12-13 inch circle and fit it into a 9 1/2-inch pie dish.
Add the nectarine filling to the prepared crust.
Roll out the remaining dough and cut into strips for a lattice top.
Arrange the lattice over the filling and crimp the edges to seal.
Brush the crust with milk or cream and sprinkle with turbinado sugar.
Place the pie on a baking sheet and bake for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for 35-40 minutes until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely before slicing and serving.

Notes

Use ripe but firm nectarines for the best texture and flavor.
Keep the butter cold when making the dough to achieve a flaky crust.
Do not overwork the dough or the crust may become tough.
Allow the pie to cool completely before slicing to help the filling set.
A store-bought pie crust can be substituted to save time.
If the crust browns too quickly, cover the edges loosely with foil.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 413 kcal
Sugar: 29 g
Sodium: 151 mg
Fat: 16 g
Saturated Fat: 11 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 48 mg