Peach Nectarine Pie Recipes

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PEACH NECTARINE PIE



Peach Nectarine Pie image

Make and share this Peach Nectarine Pie recipe from Food.com.

Provided by Zaney1

Categories     Pie

Time 1h45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 lbs peaches, peeled if desired, cut into 1/4-inch thick slices
2 lbs nectarines, cut into 1/4-inch thick slices
1 teaspoon pumpkin pie spice
1 cup sugar
1/3 cup cornstarch
2 tablespoons fresh ginger, peeled and grated
1 tablespoon sugar
1 egg, lightly beaten
your favorite pastry for double-crust pie

Steps:

  • Roll out bottom crust.
  • Combine peaches, nectarines, pumpkin pie spice,1 cup sugar,cornstarch, and ginger.
  • Spoon peach mixture into crust.
  • Roll out top crust and fit onto filled bottom crust.
  • Cut steam vents into top crust.
  • Brush top crust with beaten egg and sprinkle with 1 Tbsp sugar.
  • Bake at 400 degrees for 15 minutes.
  • Reduce oven temperature to 375 and bake 1 hour,20 minutes or until crust is golden and filling is bubbly.
  • Cool on wire rack.

Nutrition Facts : Calories 228.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.4, Sodium 9.5, Carbohydrate 54.7, Fiber 3.7, Sugar 45.1, Protein 3.1

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

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

PEACH AND NECTARINE CRUMBLE



Peach and Nectarine Crumble image

Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.

Provided by maradol

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

3 cups soft peaches, or as needed
3 cups soft nectarines, or as needed
½ cup white sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup brown sugar
¼ cup extra-virgin coconut oil
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
  • Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
  • Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
  • Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
  • Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g

PEACH & NECTARINE SOUR CREAM CUSTARD PIE



Peach & Nectarine Sour Cream Custard Pie image

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

2 eggs
1 cup granulated sugar
3/4 cup sour cream
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
3 medium peaches, peeled, cut into 1/2-inch chunks
3 medium nectarines, peeled, cut into 1/2 - inch chunks
9 inches pie crusts (pastry dough for 9-inch pie crust)

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

NECTARINE PIE



Nectarine Pie image

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

11 whole graham crackers or 1 1/2 cups graham-cracker crumbs
8 tablespoons butter, melted
5 or 6 nectarines or peaches, peeled, or 8 or 9 apricots or 5 cups frozen sliced peaches
1 1/2 cups sour cream
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract

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

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