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
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
NECTARINE COBBLER
A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in-season fruit, and serve it warm, with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Provided by Food Network
Categories dessert
Yield 1 13x9-inch cobbler
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
- To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
PEACH AND NECTARINE PIE
Steps:
- To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
- Preheat oven to 450 degrees F.
- Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.
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
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
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
PEACH AND NECTARINE CRUMBLE
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
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 PLUM PIE
When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
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.
More about "peach nectarine pie food"
PEACH, NECTARINE AND PLUM PIE - BELGIAN FOODIE
From belgianfoodie.com
COMMENTS ON: EASY NO-BAKE FRESH NECTARINE PIE
From saladinajar.com
25 SAVORY PEACH AND NECTARINE RECIPES | EPICURIOUS
From epicurious.com
NECTARINE PIE - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
100 BEST PEACH, PLUM & NECTARINE RECIPES IDEAS | RECIPES ...
From pinterest.com
EASY NO-BAKE FRESH NECTARINE PIE - SALAD IN A JAR
From saladinajar.com
FRESH NECTARINE PIE FOR A TWIST ON A SOUTHERN ... - SHEKNOWS
From sheknows.com
NECTARINE PIE RECIPES
From tfrecipes.com
EASY PEACH AND NECTARINE COBBLER - COUPON CLIPPING COOK
From couponclippingcook.com
23 PEACH AND PLUM RECIPES THAT SCREAM SUMMER - SAVEUR
From saveur.com
PEACH VS NECTARINE: WHAT IS THE DIFFERENCE? - CHOWHOUND
From chowhound.com
SPICED PEACH-NECTARINE PIE - GODDESS COOKS
From goddesscooks.com
PEACH & NECTARINE STREUSEL SLAB PIE - COSTCO
From mobilecontent.costco.com
PEACH, NECTARINE AND PLUM PIE | RECIPE | PLUM PIE, PLUM ...
From pinterest.com
NECTARINE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
NECTARINE PIE [RECIPE] - BABY BIRD'S FARM AND COCINA
From babybirdsfarm.com
PEACH AND NECTARINE PIE - VANILLAQUEEN.COM
From vanillaqueen.com
NECTARINE OR PEACH COBBLER POTLUCK PIE | CRAFTYBAKING ...
From craftybaking.com
HOMEMADE NECTARINE PIE RECIPE - SAVORY SIMPLE
From savorysimple.net
20 BEST NECTARINE DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NECTARINE PIE – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
PEACH-NECTARINE TART RECIPE | MYRECIPES
From myrecipes.com
PEACH AND NECTARINE PIE | RECIPE | NECTARINE PIE, FOOD ...
From pinterest.ca
NECTARINE RECIPES - BBC FOOD
From bbc.co.uk
PEACH NECTARINE GALETTE - BLUE BOWL
From bluebowlrecipes.com
PEACH AND NECTARINE PIE RECIPE
From crecipe.com
RECIPES WITH NECTARINES AND PEACHES - ALL INFORMATION ...
From therecipes.info
PEACH NECTARINE PIE! | RECIPES, DESSERTS, FOOD
From pinterest.ca
PEACH AND NECTARINE RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
THE PIE RECIPES - NO MORE MR. NICE PIE
From nomoremrnicepie.com
NECTARINE PIE FILLING RECIPES
From tfrecipes.com
HOW TO EAT A NECTARINE - THEFOODCHAMPIONS
From thefoodchampions.org
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