Nectarine Pie
Bursting with the natural sweetness of sun-ripened nectarines, this homemade Nectarine Pie is a stunning showcase of summer's finest fruit. Featuring a juicy, spiced filling enhanced with hints of cinnamon, nutmeg, and a splash of zesty lemon juice, this pie achieves the perfect balance of sweet and tangy flavors. Encased in a flaky, golden crust—complete with an optional decorative lattice—this dessert is both dazzling and delicious. The finishing touch of coarse sugar adds an irresistible crunch, while baking transforms the fresh nectarines into a luscious, syrupy filling. Ideal for gatherings or a simple treat, this Nectarine Pie can be served warm with whipped cream or a scoop of vanilla ice cream for a truly unforgettable dessert experience. Ready in just over an hour, this recipe is a must-try for pie lovers and fruit enthusiasts alike!
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Recipe Information
Ingredients
- 6 whole (medium-sized) nectarines
- 150 grams granulated sugar
- 50 grams brown sugar
- 30 grams all-purpose flour
- 15 grams cornstarch
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
- 2 tablespoons lemon juice
- 15 grams unsalted butter
- 2 rolls store-bought pie crust (or homemade)
- 1 large egg
- 1 tablespoon milk
- 15 grams coarse sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the nectarines. Cut them in half, remove the pits, and slice them into 1/4-inch wedges.
In a large mixing bowl, combine the nectarine slices with granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Gently toss to coat the fruit evenly. Let the mixture sit for 10-15 minutes as you prepare the crust.
Roll out one pie crust and fit it into a 9-inch (23 cm) pie dish. Trim any excess dough hanging over the edges.
Pour the nectarine filling into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of unsalted butter.
Roll out the second pie crust and place it over the filling. You can leave the top crust whole and cut slits for ventilation, or create a lattice pattern for a decorative look. Seal the edges of the crusts together by crimping with your fingers or a fork.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture over the top crust to ensure a golden-brown finish. Sprinkle with coarse sugar for added texture and sweetness.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
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 before slicing.
Serve the nectarine pie on its own, or enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 362.0 g | 132% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 283.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1980 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.
