NECTARINE, PLUM, AND RASPBERRY PIE
Steps:
- Pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
- Filling and assembly:
- Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
- Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
- Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
- Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
- Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
- Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
- Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
- Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
- Cool pie to room temperature on a rack, at least 2 hours.
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-RASPBERRY CRUMBLE
This crumble tastes best warm with vanilla ice cream - my family gobbles it up in minutes every single time.
Provided by gartenfee
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
- Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
- Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 79.4 g, Cholesterol 35.6 mg, Fat 15.1 g, Fiber 7.8 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 107.2 mg, Sugar 53.4 g
NECTARINE AND RASPBERRY RAINY DAY PIE
A pie this fruity and flavorful will brighten up even the gloomiest day.
Provided by Becky Rosenthal
Categories Dessert
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Cut unpeeled nectarines into 1/2-inch slices; place in large bowl. Add lemon juice; gently toss to coat slices. Add raspberries and sugar; stir gently. Let stand at room temperature about 45 minutes.
- Transfer fruit and juices to colander set over 1-quart saucepan to capture liquid. Add cornstarch and salt to juices. Heat to boiling. Reduce heat; simmer until syrupy, about 5 minutes. Remove from heat; cool liquid.
- Transfer fruit in colander to large freezer plastic bag. Add cooled liquid. Seal bag; freeze for a rainy day.
- To make pie, thaw fruit and juices at room temperature. Place fruit with juices in 1 pie shell. Cover pie with second pie shell, pinching around edges to seal. Cut a few slits in top shell to allow steam to escape during baking. If necessary, cut off excess dough around edges. Refrigerate pie 1 hour before baking.
- Heat oven to 425°F. Bake pie 45 to 50 minutes or until juices begin to bubble up through slits in top crust. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
NECTARINE-RASPBERRY PIE
Steps:
- Make the dough:
- Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
- Make the filling:
- Place the sliced nectarines in a large bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and salt and toss them gently to mix evenly. Allow to macerate for a minimum of 30 minutes and maximum of 1 hour.
- Transfer the nectarines and their juices to a colander suspended over a bowl to capture the liquid. The mixture will exude a full cup of juice.
- In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid to 1/2 cup, or until syrupy and lightly carmelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4 cup heatproof measure with nonstick vegetable spray, add the liquid, and boil it in a microwave, about 12 minutes on high). Allow it to cool for about 10 minutes or until warm.
- Meanwhile, transfer the nectarines to a bowl and toss them with the lemon zest and cornstarch until all traces of the cornstarch have disappeared. Stir the Kirsch into the cooled syrup and pour it over the nectarines, tossing gently. Transfer the nectarine mixture to the pie shell and top with the raspberries.
- Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
- Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to prevent distortion.
- Preheat oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch bubbling juices.
- Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble thickly through the slashes and the nectarines feel tender but not mushy when a cake tester or small knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring. cool the pie on a rack for at least 3 hours before cutting.
- Store:
- Room temperature, up to 2 days.
- Pointers for success:
- - The nectarines should be ripe but firm so they maintain their texture in a pie. If squishy, they lose their character.
- - As you slice the nectarines, toss them occasionally with the sugar mixture to coat to prevent them from turning brown.
- - The liquid must not be hot when added to the nectarines because it could cause the cornstarch to lump.
- - Be sure to put a sheet of foil under the pie pan, as there is always a little spillover with this much fruit.
- - For a truly crisp bottom crust, bake the pie directly on the floor of the oven for the first 30 minutes.
BLACKBERRY NECTARINE PIE
Blackberries are a big crop in my area, so I've prepared this pretty double-fruit pie many times. I can always tell when my husband wants me to make it because he brings home berries that he picked behind his office. -Linda Chinn, Enumclaw, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix cornstarch and apple juice concentrate until smooth. Bring to a boil. Add 1/2 cup blackberries; cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, toss nectarines with remaining blackberries; transfer to crust. Pour apple juice mixture over fruit (crust will be full). Refrigerate, covered, 8 hours or overnight. If desired, serve with whipped topping.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 4g fiber), Protein 3g protein.
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
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
RUSTIC NECTARINE AND RASPBERRY CROSTATA WITH CORNMEAL CRUST
The picture says it all! This beauty not only looks impressive, but tastes fresh and wonderful. The cornmeal in the crust adds a nice element, different than the regular pie crust. (Prep time includes chilling periods).
Provided by Lisa Pizza
Categories Pie
Time 2h55m
Yield 1 pie
Number Of Ingredients 15
Steps:
- To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
- Add butter, and pulse until butter is pea size.
- Add 1/3 cup ice water and pulse until dough forms moist clumps.
- Add more water by teaspoon fulls if too dry.
- Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
- Can be made 1 day ahead.
- Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
- Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
- To make Filling: Stir sugar and cornstarch to blend.
- Mix in fruit and vanilla.
- Let stand until juices are released, stirring occasionally, about 30 minutes.
- Preheat oven to 375°F.
- Transfer baking sheet with dough to work surface and let stand for 8 minutes.
- Spoon fruit and juices into center of dough, making a even 10 inch diameter.
- Brush a 2 inch border of dough with egg.
- Lift about 2 inches of dough border and pinch to form vertical seam.
- Pinching every two inches.
- See photo- middle six inches of fruit should remain uncovered.
- Brush folded border with egg and sprinkle with raw sugar.
- Place baking sheet with tart in oven.
- Bake until crust is golden and fruit is bubbling, about 55 minutes.
- Remove from oven and transfer with large spatula to cooling rack.
- Brush fruit with heated preserves.
- Cool 45 minutes.
- Serve warm, or at room temperature.
- A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.
Nutrition Facts : Calories 3059.8, Fat 172, SaturatedFat 104.3, Cholesterol 613.4, Sodium 1857.2, Carbohydrate 353.7, Fiber 27.9, Sugar 140.7, Protein 39.9
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