Nectarine Pie
This delicious nectarine pie is made with fresh nectarines and a flaky homemade crust.
Ingredients - Serves 8
- Turbinado sugar - 1 tablespoon (for sprinkling)
- Egg - 1, beaten (for egg wash)
- Cinnamon - 1 teaspoon
- Cornstarch - 1/4 cup
- Lemon juice - 2 tablespoons
- Nectarines - 6-8, sliced
- Ice water - 6-8 tablespoons
- Unsalted butter - 1 cup, cold and cubed
- Salt - 1/2 teaspoon
- Granulated sugar - 1/2 cup
- All-purpose flour - 2 1/2 cups
Let's Get Started
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a separate bowl, toss the sliced nectarines with lemon juice, cornstarch, and cinnamon until well coated.
- On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and trim any excess.
- Pour the nectarine filling into the pie crust.
- Roll out the second dough disk and cut it into strips to create a lattice pattern on top of the filling. Alternatively, you can cover the filling with the whole rolled dough and cut slits for ventilation.
- Brush the top crust with beaten egg and sprinkle with turbinado sugar.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for at least 1 hour before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 4g
- Sodium: 200mg
- Sugar: 25g