Nectarine Almond Crumble Pie Recipe 445
NECTARINE ALMOND CRUMBLE PIE RECIPE - (4.4/5)
Provided by FoodPornDirector
Number Of Ingredients 15
Steps:
- Crumble topping: In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour. Add the brown and granulated sugars and cinnamon and pulse again until combined. Add the butter cubes and pulse again until the butter is broken up and the mixture is crumbly. The crumble topping can also be made by hand: Chop the almonds finely and stir together with the flour, brown and granulated sugars and cinnamon, then add the butter and rub together with your fingers until the butter is broken up and the mixture is crumbly. Pie and assembly: 1. Heat the oven to 350 degrees. 2. In a large bowl, whisk together the sugar and flour. Stir in the nectarine slices, coating completely, then stir in the almond extract until evenly combined. 3. Pile the nectarine filling into the prepared pie shell, sprinkling over the slices any additional sugar-flour mixture that did not stick to the fruit. 4. In a small bowl, whisk the egg to form a wash. 5. Brush the edge of the crust with the egg wash. Drizzle the crumble topping over the fruit slices. 6. Place the pie in the oven and bake until the crust is a rich golden color and the filling is bubbly and thick, about 1 hour. 7. Cool before serving.
NECTARINE PIE
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
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
NECTARINE CRUMB PIE
Help a friend discover the joy of baking with a a gift that assembles all the tools and ingredients. A package for Nectarine Crumb Pie includes fruit, dough wrapped in waxed paper, a rolling pin, and a ceramic pie plate. Add a jar of crisp topping mixture and the recipe, and tie everything together in a kitchen towel.
Provided by Martha Stewart
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Roll out dough to a thickness of 1/8 inch and use it to line a 9-inch pie tin; crimp edges decoratively. Chill until firm, about 30 minutes.
- Heat oven to 400 degrees. Combine flour and sugar and toss with nectarines. Fill crust with the nectarines; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.
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- In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour. Add the brown and granulated sugars and cinnamon and pulse again until combined. Add the butter cubes and pulse again until the butter is broken up and the mixture is crumbly.
- The crumble topping can also be made by hand: Chop the almonds finely and stir together with the flour, brown and granulated sugars and cinnamon, then add the butter and rub together with your fingers until the butter is broken up and the mixture is crumbly.
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- In bowl of food processor or by hand using a pastry cutter, stir together the flour, and salt. Sprinkle butter over top and pulse for a few seconds. If by hand, cut the butter in using your pastry cutter until it slightly broken up into the flour but is still visible in pieces.
- Preheat oven to 400F. In a large bowl, combine the nectarines, 1/2 cup of the sugar, the lemon juice, and lemon zest. Set aside for 10 minutes to juice.
- While pie is baking, make the topping. Combine the almonds and the sugar in a food processor, pulsing in short bursts to chop the almonds well. Add the flour and the salt and pulse briefly to mix.
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