Nectarine Cloud Pie Recipes

NECTARINE PIE

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.

NECTARINE PIE

Steps:

• To prepare the dough, place the flour, sugar and salt in a food processor. Pulse the dry ingredients several times to mix.
• Add the butter and pulse the machine until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine).
• With the machine running, add the water and mix until the dough just begins to come together. It will still be very crumbly but should form dough when pressed together.
• Divide the dough into 1/3 and 2/3 portions, wrap in plastic wrap and flatten into round discs. Place in the refrigerator for a minimum of 1 hour (up to 48 hours).
• Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water. After 30 seconds to 1 minute you should see the skin separating slightly from the fruit. Use the slotted spoon to move the nectarines into the ice water bath. Repeat with the remaining nectarines.
• Peel the skin from the nectarines (discard the skins). If any of the skins are stubborn, use a small paring knife to assist in the peeling. Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with the lemon juice.
• In a small bowl, stir together the sugars, cinnamon, nutmeg, salt and cornstarch. Add to the nectarines, stirring to combine. Set aside.
• Preheat the oven to 425 degrees F.
• On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the dough as well). Carefully place in a 9 1/2 inch pie pan. There should be a slight overhang. Add the nectarine filling.
• Re-flour the surface and roll out the smaller portion of dough to approximately 10 inches in diameter. Use a pizza slicer to cut 8 even strips. Layer the strips in a decorative lattice pattern. Cut off any excess overhang from the strips and then fold the bottom overhang over the strips. Use a fork to gently crimp the edge of the crust all around.
• Brush the milk or cream evenly over the dough and sprinkle with the turbinado sugar (this will add a nice crunch).
• Place the pie pan on a baking sheet and place in the oven. Cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the crust is brown and the filling is bubbly.
• Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).

NECTARINE CREAM PIE

Steps:

• In a bowl, mash the strawberries. In a saucepan, combine the sugar, cornstarch and water until blended; Stir in mashed berries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and food coloring if desired. Cool., In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Fold in whipped cream. Spoon into the pastry shell. Arrange nectarines over cream mixture. Top with strawberry mixture. Refrigerate until set, about 3 hours.

VANILLA NECTARINE PIE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
• In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
• Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.

NECTARINE CRUMB PIE

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.

NECTARINE PIE

Steps:

• Combine sugar, flour, cinnamon, almond extract, cream, and salt. Set aside.
• Place nectarines in boiling water for 30-45 seconds, then plunge in cold water.
• Remove skins.
• Cut the nectarines in half and remove the pits. Place the halves flat-side down in the pie shell.
• Pour cream mixture around the nectarines. Bake at 400 degrees for 35-40 minutes.

NECTARINE PIE

Steps:

• Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
• Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
• Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.

NECTARINE CLOUD PIE

Steps:

• Make pie shell:
• Put oven rack in middle position and preheat oven to 350°F.
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch (4-cup) pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
• Lightly prick bottom and side of pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake shell until edges begin to turn pale golden, about 15 minutes, then carefully remove foil and weights and bake until shell is golden, about 15 minutes more. Transfer to a rack to cool completely.
• Make filling:
• Halve, pit, and quarter nectarines, then purée with lemon juice, almond extract, a pinch of salt, and 1/2 cup sugar in a food processor until smooth. Force purée through a fine-mesh sieve into a bowl and discard any solids.
• Sprinkle gelatin over 1/4 cup water in a 1 1/2-quart heavy saucepan and let stand 1 minute. Add nectarine purée and cook over moderately low heat, stirring constantly, just until gelatin is dissolved, 3 to 4 minutes. Transfer mixture to a metal bowl and set bowl in a larger bowl half-filled with ice and cold water, then chill, stirring occasionally, until mixture starts to mound in spoon, 10 to 15 minutes.
• While fruit mixture chills, beat together egg white powder and remaining 1/4 cup water in a bowl with an electric mixer at medium speed until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until whites hold stiff peaks. Beat cream in another bowl with cleaned beaters at medium speed just until soft peaks form. Fold whipped cream into fruit mixture, then fold in one third of meringue to lighten. Fold in remaining meringue gently but thoroughly. Spoon into cooled shell and chill until set, at least 3 hours.