Description
A delicious and flavorful nectarine pie recipe, perfect for summer gatherings and dessert lovers.
Ingredients
Scale
- 12 ounces (2 1/2 cups) all-purpose flour, unbleached
- 2 ounces (1/4 cup) granulated sugar
- 1/21/2 teaspoon kosher salt
- 8 ounces cold unsalted butter, cut into small pieces
- 1/3 cup cold water
- 3 1/2 pounds ripe nectarines, approximately 6-7
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/41/2 teaspoon ground cinnamon
- a few gratings of fresh nutmeg
- 1/81/2 teaspoon kosher salt
- 3 tablespoons cornstarch
- 1 tablespoon milk or cream
- 1 tablespoon turbinado sugar
Instructions
- Prepare the Crust: Start by mixing the all-purpose flour, granulated sugar, and kosher salt in a bowl. Aim for a crumbly consistency that smells pleasantly nutty. This step is important for achieving a good crust. Be careful not to overwork the dough, or it may become tough.
- Chill the Dough: Wrap the dough in plastic wrap and place it in the fridge for at least 60 minutes. After chilling, the dough should feel firm to the touch and cool. This helps prevent shrinkage during baking. Take care not to leave it too long in the fridge, or it will be hard to roll out.
- Roll Out the Crust: Remove the chilled dough from the fridge and allow it to soften slightly at room temperature before rolling it out. Roll it to a nice, even thickness; it should feel smooth and pliable. Keep an eye out for cracks, as it is crucial to keep the dough intact when transferring it to the pie dish.
- Prepare the Filling: While the crust chills, slice the ripe nectarines. They should feel juicy and fragrant. Mix them with the granulated sugar, light brown sugar, fresh squeezed lemon juice, ground cinnamon, fresh nutmeg, cornstarch, and kosher salt. Be careful not to over-sweeten; you want the nectarines’ natural flavor to shine.
- Assemble the Pie: Pour the filling into your rolled-out crust, spreading it evenly. You should see the beautiful nectarines peeking through the filling. Be careful not to overfill the pie, as the filling needs room to bubble while baking.
- Bake the Pie: Slide the pie into a preheated oven at 375 degrees F and bake until the crust is golden and the filling is bubbly. The pie is done when it looks deliciously caramelized, and the aroma fills your kitchen. Remember that it is better to bake it longer than to underbake, so keep an eye on it.
- Cool Down: Once the pie is out of the oven, allow it to cool completely. This step cannot be rushed, as it helps the filling set. Slicing into the pie too soon may lead to a runny filling.
Notes
- Storage Tips: Store leftover pie in the refrigerator for up to 3 days.
- Expert Tips: Use a food processor for quicker dough preparation.
- Let the dough chill for at least 60 minutes before rolling to help prevent shrinkage.
- Avoid overworking the dough to keep it flaky.
- Reheating Instructions: To reheat, place slices of pie in the oven at 350 degrees F for about 10 minutes or until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream.
- Pair with whipped cream and a sprinkle of cinnamon.
- Present slices on a dessert platter with fresh mint leaves.
- Recipe Variations: Add sliced peaches for a stone fruit medley.
- Replace half the nectarines with berries for extra flavor.
- Incorporate a splash of almond extract for added depth.
- Ingredient Notes: Select ripe nectarines for the best flavor and ease of slicing; if they feel firm, allow them to ripen at room temperature for a couple of days.
- If peeling nectarines proves difficult, blanch them in hot water for about a minute to make skin removal easier.
Nutrition
- Serving Size: 1 slice
- Calories: 413
- Sugar: 29g
- Sodium: 151mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 48mg