Plum and Nectarine Pie
Indulge in the irresistible flavors of late summer with this Plum and Nectarine Pie, a dessert that perfectly balances sweet and tart notes with every bite. Juicy plums and nectarines are combined with granulated and brown sugars, a hint of warm cinnamon and nutmeg, and a splash of zesty lemon juice to create a luscious fruit filling. Nestled between layers of flaky, golden pie crust and brushed with a shiny egg wash, this pie is topped off with a sprinkle of coarse sugar for a delightful crunch. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this homemade pie is a showstopping centerpiece for any gathering or a cozy weekend treat. With its simple preparation and classic charm, this fruit pie is your go-to recipe for making the most of fresh, seasonal produce.
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Recipe Information
Ingredients
- 4 whole Plums
- 4 whole Nectarines
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 25 grams Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 30 grams Unsalted butter
- 2 rolls Pie crust (store-bought or homemade)
- 1 whole Egg
- 1 tablespoon Water
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 190°C (375°F).
Wash the plums and nectarines, then slice them into thin wedges, discarding the pits.
In a large mixing bowl, combine the sliced plums and nectarines with granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract. Stir until the fruit is evenly coated and the mixture is glossy. Set aside to rest for 10 minutes.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving about 1/2 inch of excess dough hanging over the rim.
Spoon the fruit filling into the prepared pie crust, spreading it evenly across the bottom.
Dot the filling with small pieces of unsalted butter, distributing them evenly across the fruit.
Roll out the second pie crust. You can either cover the pie fully (cutting a few slits for ventilation) or create a lattice design by cutting the dough into strips and weaving them over the filling.
Trim and crimp the edges of the pie crust to seal the top and bottom layers together.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust evenly with the egg wash and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown 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.
Slice and serve the pie on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 283.9 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1753 mg | 37% | |
*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.
