Nectarine Pie

This Nectarine Pie is absolutely fantastic! I’ve never cooked with nectarines before but I’m sure glad I tried this. I basically used my mom’s fruit pie recipe with a few changes. This pie has cinnamon and nutmeg. The only thing I didn’t do was make a homemade pie crust. 🙁

Follow Me On Instagram!

I usually make my own crust when I’m making pies. However, I was making so many recipes in such a short period of time, so I couldn’t. The pie still turned out wonderfully in my opinion.

I received a shipment of nectarines and peaches from the Washington State Fruit Commission last week. They asked me to blog about my experiences with their fruit. (I did cherries earlier in the season).

To be totally honest, nectarines have never been on my radar for baking before. But I made two desserts with them. They were my favorite recipes of the bunch! I loved how they turned out. I really try to watch how much sweets I eat. But I allowed myself to indulge this time. Nectarine Pie was awesome. Southern Nectarine Cobbler was also spectacular.

It sure made a believer out of me. I will not just eat nectarines raw, I’ll start baking with them! If you enjoy nectarines, you’ve just gotta make this scrumptious Nectarine Pie. Your family will devour this amazing dessert. So just in case, make two of ’em. 🙂

Nectarine Pie is spectacular.

I think this recipe tastes better than Peach Pie–and that’s saying something!

Nectarine Pie is a terrific way to use up a bumper crop of nectarines.

Here’s what I did.

I used these ingredients.

Peel and slice nectarines. Place in a large mixing bowl.

Add sugar, UNBLEACHED all-purpose flour, cinnamon and nutmeg.

Stir ingredients to combine. Set aside.

Place crust in pie plate.

Dot with butter.

Add nectarine filling.

Add top crust and flute edges.

Cut slits in the top crust with a knife to allow steam to escape.

Bake at 325 degrees for about two hours or until the juices have thickened.

Allow pie to cool completely before cutting into eighths.

Serve!

Serve plain or with whipped topping or ice cream.

Nectarine Pie is some of the best comfort food you’ll ever eat.

Here’s the recipe.

NECTARINE PIE

(My own concoction)

Nectarine Pie

Teresa Ambra

Nectarine Pie is absolutely awesome. This delicious pie uses fresh nectarines. It's one of the tastiest, most drool worthy desserts ever! Every bite will have your mouth watering. If you want comfort food, this is terrific as a summer or early fall dessert when fresh peaches are in season.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 395 kcal

Equipment

• 1 10-inch pie plate
• 1 sharp knife to pit, pare and slice nectarines
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 Rolling Pin

Ingredients

  

1x2x3x

• 5 cups nectarines peeled, sliced
• 1 cup granulated sugar
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3 tbsp. unsalted butter
• 2 pie crusts (recipe for a double-crust plain pastry)

Instructions

 

• Peel and slice nectarines; add to a mixing bowl.
• Add sugar, flour, cinnamon and nutmeg.
• Stir to combine.
• This will prevent the nectarines from discoloration and allow syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the unbaked pie shell.
• Roll out remaining crust have ready to place on top.
• Once the top crust is ready, add the nectarine filling to the unbaked pie shell.
• Place top crust over top of the nectarine filling in the pie shell.
• Cut slits in top crust to allow steam to escape while baking.
• Bake at 325° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.

Notes

NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.

 

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.

 

NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.

 

Nectarines provided courtesy of the Washington State Fruit Commission.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Nectarine Pie

Amount Per Serving

Calories 409 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Cholesterol 11mg 4%

Sodium 216mg 9%

Potassium 259mg 7%

Total Carbohydrates 62g 21%

Dietary Fiber 2g 8%

Sugars 34g

Protein 3g 6%

Vitamin A 9%

Vitamin C 8%

Calcium 3%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 395kcalCarbohydrates: 60gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 187mgPotassium: 171mgFiber: 3gSugar: 32gVitamin A: 438IUVitamin C: 3mgCalcium: 19mgIron: 2mg

Keyword cinnamon, dessert, nectarines, pie

Tried this recipe?Let us know how it was!

Every bite of Nectarine Pie is so mouthwatering.

Nectarines taste very similarly to peaches but have a very thin skin like plums.

This is such a delicious pie. I bake my pies slowly so the juices have a chance to thicken properly. There’s nothing worse than cutting into a pie that’s runny.

You may also enjoy these delicious recipes!

Southern Nectarine Cobbler

Favorite Peach Pie

Mom’s Peach Pie

Nectarine Pie

Teresa Ambra

Nectarine Pie is absolutely awesome. This delicious pie uses fresh nectarines. It’s one of the tastiest, most drool worthy desserts ever! Every bite will have your mouth watering. If you want comfort food, this is terrific as a summer or early fall dessert when fresh peaches are in season.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dessert, Pies

Cuisine Southern

Servings 8

Calories 395 kcal

Equipment

• 1 10-inch pie plate
• 1 sharp knife to pit, pare and slice nectarines
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 Rolling Pin

Ingredients

  

1x2x3x

• 5 cups nectarines peeled, sliced
• 1 cup granulated sugar
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 3 tbsp. unsalted butter
• 2 pie crusts (recipe for a double-crust plain pastry)

Instructions

 

• Peel and slice nectarines; add to a mixing bowl.
• Add sugar, flour, cinnamon and nutmeg.
• Stir to combine.
• This will prevent the nectarines from discoloration and allow syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate.
• Place small dabs of the butter in the unbaked pie shell.
• Roll out remaining crust have ready to place on top.
• Once the top crust is ready, add the nectarine filling to the unbaked pie shell.
• Place top crust over top of the nectarine filling in the pie shell.
• Cut slits in top crust to allow steam to escape while baking.
• Bake at 325° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.

Notes

NOTE: If you place the fruit filling in the crust and allow it to remain very long without getting the pie into the oven, it will cause a soggy crust.

 

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.

 

NOTE: If the juices are bubbling up to the top of the pie but they are still thin, the pie is not cooked! Continue cooking until juices are thick.

 

NOTE: If pie crust starts to turn brown, tent pie with foil. You may also want to place a cookie sheet under your pies to catch drips.

 

Nectarines provided courtesy of the Washington State Fruit Commission.

 

^© Can’t Stay Out of the Kitchen

Nutrition Facts

Nectarine Pie

Amount Per Serving

Calories 409 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Cholesterol 11mg 4%

Sodium 216mg 9%

Potassium 259mg 7%

Total Carbohydrates 62g 21%

Dietary Fiber 2g 8%

Sugars 34g

Protein 3g 6%

Vitamin A 9%

Vitamin C 8%

Calcium 3%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 395kcalCarbohydrates: 60gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 187mgPotassium: 171mgFiber: 3gSugar: 32gVitamin A: 438IUVitamin C: 3mgCalcium: 19mgIron: 2mg

Keyword cinnamon, dessert, nectarines, pie

Tried this recipe?Let us know how it was!