Apple And Nectarine Pie Recipes

APPLE AND NECTARINE PIE

Apple and Nectarine Pie image

A pie to remind you of early fall when the first apples are being harvested but fresh nectarines are still available at the market!

Provided by Amy D. H.

Categories Desserts Pies 100+ Pie Crust Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
4 apples - peeled, cored and sliced, peel reserved
½ cup white sugar
½ cup light brown sugar
½ cup water
¼ cup brandy
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pastry for 9-inch double-crust pie
½ (8.5 ounce) package corn muffin mix (such as Jiffy®)
¼ cup milk
4 nectarines, peeled and sliced

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
Mix corn muffin mix and milk in a bowl. Pour into pie plate.
Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 63.5 g, Cholesterol 1 mg, Fat 9.4 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 364.8 mg, Sugar 40.4 g

PEACH AND NECTARINE PIE

Peach and Nectarine Pie image

Provided by Food Network

Categories dessert

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

5 cups all-purpose flour
1 teaspoon salt
1 egg
2 cups shortening
1 pre-made (10-inch) pie crust
5 medium size peaches
5 medium size nectarines
1/2 tablespoon lemon juice
3 tablespoons all-purpose flour
1/2 cup sugar
1/4 ground cinnamon
1/8 teaspoon ground nutmeg
Butter

Steps:

To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
Preheat oven to 450 degrees F.
Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.

NECTARINE PIE

Nectarine Pie image

A different type of pie and very good. My husband would eat the whole pie if I allowed him.

Provided by Vicki

Categories Desserts Pies Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 7

Ingredients

⅔ cup white sugar
4 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 cup heavy whipping cream
¼ teaspoon almond extract
5 nectarines
1 (9 inch) unbaked pie shell

Steps:

Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.8 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 8.7 g, Sodium 128.3 mg, Sugar 23.4 g

HONEY APPLE AND NECTARINE TART WITH WHIPPED MASCARPONE

Honey Apple and Nectarine Tart with Whipped Mascarpone image

Provided by Danny Boome

Categories dessert

Time 35m

Yield 4 tarts

Number Of Ingredients 9

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Flour, for dusting
1 small Golden Delicious apple, peeled, halved, cored, thinly sliced
1 small nectarine, halved and thinly sliced
2 tablespoons unsalted butter, melted
4 teaspoons sugar
4 teaspoons honey
1 cup mascarpone cheese
1 teaspoon orange liqueur

Steps:

Line 1 large baking sheet with parchment paper. Place the sheet of puff pastry on a floured surface and cut into 4 even squares. Separate the squares and leave some room between them on the baking sheet. Create a border around the inside of each square by scoring about 1/2-inch around the inside the square. Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
On each pastry square, overlap slices of apple and nectarine, within the border.
Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.
Bake tarts until pastry is golden and apples are tender, about 20 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
While tarts are cooling, whisk mascarpone with orange liqueur. Top each cooled tart with a dollop of flavored mascarpone.

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