PEACH NECTARINE PIE
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
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
PLUM AND NECTARINE PIE
This is posted in response to a request for recipes with plums! Yum! Adapted from BH&G. If you wish, use an already made pie crust!
Provided by Sharon123
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
- Add the plum and nectarine slices; gently toss plums and nectarines until coated.
- Set filling aside.
- For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
- Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
- Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
- Push moistened dough to the side of the bowl.
- Repeat, using 1 tablespoon of water at a time, until all is moistened.
- Divide dough in half.
- Form each half into a ball.
- On a lightly floured surface, use your hands to slightly flatten one ball of dough.
- Roll dough from center to edges, forming a 12-inch circle.
- Wrap the pastry around the rolling pin.
- Unroll onto a 9-inch pie plate.
- Ease pastry into the pie plate, being careful not to stretch it.
- For top crust, repeat rolling with remaining dough.
- Transfer the filling to the pastry-lined pie plate.
- Trim the bottom pastry even with rim of pie plate.
- Cut slits in top crust to allow steam to escape.
- Place top crust on filling.
- Trim top crust 1/2-inch beyond edge of plate.
- Fold top crust under bottom crust; flute edge.
- Brush with milk and sprinkle with cinnamon-sugar.
- To prevent overbrowning, cover the edge of pie with foil.
- Bake in a 375 degree F oven for 25 minutes.
- Remove the foil.
- Bake for 20 to 25 minutes more or until top is golden.
- Cool pie on a wire rack.
THE BEST PEACH NECTARINE MUFFINS
After making muffins this way I will never use a different recipe. You can use whatever fruit you want. I've made them with mangoes and blueberries, peaches & blackberries as well as the peaches and nectarines.
Provided by georgi
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease 8 muffin cups or use paper liners.
- In a large bowl combine flour, white sugar, salt, and baking powder.
- Add oil, egg, and milk.
- Stir only until blended together.
- Fold in fruit.
- Fill muffin tins to the top.
- Sprinkle tops with brown sugar.
- Bake 15-20 minutes.
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
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
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