Nectarine Berry Pie
Bursting with the vibrant flavors of summer, this Nectarine Berry Pie combines juicy, sun-ripened nectarines with a medley of sweet-tart berries—blueberries, raspberries, and blackberries—to create a dessert that's as stunning as it is delicious. Encased in a flaky pie crust and accented with hints of cinnamon, vanilla, and fresh lemon juice, this pie balances sweetness with a touch of tang for the ultimate fruity indulgence. The filling bubbles beautifully as it bakes, while an optional sprinkle of coarse sugar adds a delightful crunch to the golden crust. Perfect for summer gatherings or any occasion, this homemade pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, making it an irresistible treat.
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Recipe Information
Ingredients
- 4 medium fresh nectarines
- 2 cups mixed berries (blueberries, raspberries, and blackberries)
- 0.75 cups granulated sugar
- 0.25 cups all-purpose flour
- 1 tablespoon cornstarch
- 0.5 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cubed
- 2 9-inch rounds store-bought or homemade pie crust
- 1 egg
- 1 tablespoon water
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
Wash the nectarines and mixed berries thoroughly. Slice the nectarines into thin wedges, discarding the pits.
In a large mixing bowl, combine the sliced nectarines, mixed berries, granulated sugar, flour, cornstarch, and cinnamon. Stir gently to coat the fruit evenly.
Add the lemon juice and vanilla extract to the fruit mixture and toss until combined. Set aside.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Pour the prepared fruit filling into the crust-lined pie dish, spreading it out evenly. Dot the filling with the cubed butter.
Roll out the second pie crust and place it over the filling. You can leave it whole or create a lattice design if desired. Seal the edges by crimping with a fork or pinching with your fingers.
Whisk together the egg and water in a small bowl to make an egg wash. Brush the top crust with the egg wash to ensure a golden, glossy finish.
If desired, sprinkle coarse sugar over the crust for added sweetness and texture.
Cut a few small slits in the top crust to allow steam to escape while baking.
Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve the Nectarine Berry Pie on its own or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
3992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 588.7 g | 214% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 251.3 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 188 mg | 14% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
