NECTARINE PIE
Nectarine pie is a sweet, tangy summer treat with seasonal fruit and a flaky, tender crust.
Provided by Jennifer Farley
Categories Dessert
Time 2h30m
Number Of Ingredients 15
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).
Nutrition Facts : Calories 413 kcal, Carbohydrate 62 g, Protein 5 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 151 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 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 CREAM PIE
This is a good dessert on hot summer days like we have here in Florida. It's cool and cheery, and it also tastes yummy!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
NECTARINE CLAFOUTIS
When it comes to easy desserts, it's hard to beat the French country classic known as clafoutis. Baked until puffed and golden, the custard-like cake works well with almost any seasonal fruit. This version calls for a stone fruit that's often underused in baking: nectarines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
- Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds. When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
- Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
- Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
- Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible. Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve.
VANILLA NECTARINE PIE
Fresh nectarines lend an elegant flavor to this scrumptious pie that pairs perfectly with a scoop of vanilla ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330, Carbohydrate 55 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg
PEACH & NECTARINE SOUR CREAM CUSTARD PIE
You can make this pie with all peaches or all nectarines, if you prefer, but the combination of the two seasonal fruits in creamy custard is quite simply irrestible. Use the ripest you can fine for the best flavor.
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
- In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
- Let cool, slice and serve. Refrigerate any leftovers.
Nutrition Facts : Calories 2610.9, Fat 108.2, SaturatedFat 40.7, Cholesterol 498.9, Sodium 1167.4, Carbohydrate 386, Fiber 19.4, Sugar 258.1, Protein 39.4
ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS
Provided by Food Network
Categories dessert
Time 2h34m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Nectarine Custard Cake: Preheat oven to 325 degrees F.
- Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
- Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
- Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
- Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
- Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
- Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.
ROASTED NECTARINE CUSTARD CAKE, NECTARINE CARPACCIO, LAVENDER HONEY BRULEE AND CITRUS CRACKER DOUGH ROUNDS
Provided by Food Network
Categories dessert
Time 2h34m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Nectarine Custard Cake: Preheat oven to 325 degrees F.
- Cream sugar, butter and lemon zest together. Add flour then egg yolks and slowly add roasted nectarine paste and milk in thin stream to prevent lumps and/or mix to form a paste. Whip egg whites to soft peaks and carefully fold into above mixture using a rubber spatula. Pour mixture into muffin tins or similar size ceramic dishes that have been brushed with melted butter and sprinkled with granulated sugar and bake in a water bath for approximately 35 minutes at 325 degrees F. Unmold while still warm, let cool then set in refrigerator. (See Cook's Note)
- Nectarine Carpaccio: Bring water, sugar, and scraped vanilla bean seeds to a boil, remove from heat, and let cool to body temperature. Shave nectarine using a mandolin or other similar tool and place in the cooled syrup. Let sit for approximately 2 to 4 hours.
- Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl and (sprinkle gelatin in 1/2 ounce of cold water and let it sit until gel is formed), add gelatin then white chocolate. Cool quickly over an iced water bath then pour into an 8-inch square container. Set in refrigerator.
- Citrus Cracker Dough rounds: Preheat oven to 325 degrees F.
- Sift together flour and confectioners' sugar. Make a well and add in the egg and orange zest. Mix until a dough forms. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour. Roll out on board until you can see through the dough. Using different size round cutters, make a unique design. Place on aluminium foil that you have crushed up and let dry. Bake at 325 degrees F. until it is golden. Let rest until cool.
- Assembly and Suggested Serving: Place the Nectarine Custard Cake off center in dish. Cut the brulee into rounds that are the same size of the cake. Sprinkle top of the brulee with granulated sugar and with blowtorch caramelize the sugar. Place on top of the custard cake. Put a few slices of drained nectarine carpaccio on top of the brulee and place citrus crackers up against the Nectarine Custard Cake. Garnish with fresh lavender.
NECTARINE PIE
There's really really nothing better than fresh fruit pie. Though peach pies are de rigeur in the summer, this one uses nectarines (O.K. you can use fresh peaches, too). This pie also takes a turn away from the traditional with a graham-cracker crust.
Provided by Amy M. Spindler
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 126 milligrams, Sugar 34 grams, TransFat 0 grams
NECTARINE PIE
This recipe came from an old magazine advertisement for Imperial Sugar. It's an easy to make sweet treat!
Provided by loof751
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 325.8, Fat 18.7, SaturatedFat 8.7, Cholesterol 40.8, Sodium 203.4, Carbohydrate 38, Fiber 2.2, Sugar 22.1, Protein 3.1
NECTARINE-BERRY PIE
Make and share this Nectarine-Berry Pie recipe from Food.com.
Provided by Chicopee
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl,combine nectarine slices, berries,sugar,cornstarch and vanilla.
- Stir until fruit is coated.
- Pour filling into one of the pie shells and invert the second pie shell over it.
- Crimp edges and press with fork to seal.
- Cut holes in top crust so steam can escape.
- Place a baking sheet on lower rack of oven to catch juices.
- Set pie on middle rack.
- Bake at 350 degrees for 45 minutes.
- Brush top crust with beaten egg and sprinkle with sugar.
- Bake 15 minutes longer.
Nutrition Facts : Calories 171.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.2, Sodium 9.7, Carbohydrate 40.8, Fiber 2, Sugar 35.5, Protein 1.8
More about "nectarine custard pie recipes"
NECTARINE CUSTARD PIE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanEstimated Reading Time 1 minServings 8
NECTARINE PIE – EAT WELL
From canolaeatwell.com
NECTARINE BLUEBERRY PIE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
20 JUICY RECIPES FOR NECTARINE LOVERS | TASTE OF HOME
From tasteofhome.com
FRESH NECTARINE PIE FOR A TWIST ON A SOUTHERN CLASSIC – …
From sheknows.com
NECTARINE PIE – VINTAGE.RECIPES
From vintage.recipes
NECTARINE PIE – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
16 CUSTARD PIE RECIPES FOR A SLICE OF OLD-FASHIONED COMFORT
From allrecipes.com
NECTARINE CUSTARD TARTS: RACHEL ALLEN - RTE.IE
From rte.ie
WASHINGTON NECTARINE CUSTARD PIE RECIPE | KIT
From recipebridge.com
NECTARINE LATTICE PIE RECIPE - HOUSE & HOME
From houseandhome.com
NECTARINE CUSTARD TART - GOOD FOOD AND TREASURED MEMORIES
From pinterest.ca
NECTARINE CUSTARD PIE | CUSTARD PIE, FRUIT RECIPES, CUSTARD
From pinterest.com
NECTARINE HAND PIES - BY THE POUNDS
From rachelpounds.com
NECTARINE CUSTARD TART | GLUTEN-FREE / DAIRY-FREE | ZENBELLY
From zenbelly.com
BLUEBERRY NECTARINE CUSTARD PIE – WWW.STRUDELANDSTREUSEL.COM
From strudelandstreusel.com
NECTARINE CUSTARD PIE - MSN
From msn.com
20 BEST NECTARINE DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NECTARINE PIE MARTHA STEWART - THERESCIPES.INFO
From therecipes.info
NECTARINE CUSTARD PIE | RECIPE | EASY DUMP CAKE RECIPE, CUSTARD …
From pinterest.com
NECTARINE CUSTARD PIE ARCHIVES - GOOD FOOD AND TREASURED …
From goodfoodandtreasuredmemories.com
15 NECTARINE RECIPES TO BRING SWEETNESS TO YOUR SUMMER
From epicurious.com
CUSTARD AND CREAM PIES RECIPE: NECTARINE PIE BY ANONYMOUS – …
From redcipes.com
PEACH NECTARINE PIE RECIPE - THERESCIPES.INFO
From therecipes.info
NECTARINE CUSTARD PIE RECIPE BY - COOKEATSHARE
From cookeatshare.com
BLUEBERRY NECTARINE PIE - MISSION FOOD ADVENTURE
From mission-food.com
NECTARINE CUSTARD PIE RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED NECTARINES WITH BUTTERMILK CUSTARD RECIPE | MYRECIPES
From myrecipes.com
RECIPE: NECTARINE PIE STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
NECTARINE CUSTARD PIE – GOOD FOOD AND TREASURED MEMORIES
From goodfoodandtreasuredmemories.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love