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Nectarine Pie | Can't Stay Out of the Kitchen | this is absolutely the best #FruitPie ever! I never realized #nectarines tasted so great in #dessert. Better than #PeachPie! Love this #recipe. #southern #NectarinePie #cinnamon #NectarineDessert #Canbassador #WashingtonStateFruitCommission #WashingtonStoneFruitGrowers

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
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
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
  

  • 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
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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
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