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-RASPBERRY SLAB PIE
Baking this free-form pie (it's technically an oversized hand pie) on a preheated baking sheet or pizza stone helps make the bottom crust extra-crisp and flaky. Play with your fruits and swap in peaches or blackberries if you'd like.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
- Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
- For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
- To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
- Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
- With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
- Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
- Let cool. Slice into wedges and serve warm or at room temperature.
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 PLUM COBBLER
I live in northern Manitoba, where fresh nectarines and plums are usually available only at summer's end. I make the fruit filling and freeze it for use all winter. My family really enjoys this recipe, and it's wonderful topped with vanilla ice cream. -Darlene Jackson, The Pas, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 361mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
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.
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 AND PLUM TARTLETS
Categories Food Processor Dessert Bake Blackberry Nectarine Plum Chill Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Make pastry:
- Combine flour, sugar and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 1/4 cup ice water and process using on/off turns until moist clumps form. Gather dough together. Divide dough into 6 equal pieces. Flatten into disks. Wrap each in plastic. Chill until firm, at least 1 hour or overnight.
- Position rack in center of oven and preheat to 400°F. Roll out each dough disk on floured surface to 5 1/2-inch round. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough onto bottoms and up sides of pans. Place pans on baking sheet.
- Make filling:
- Toss nectarines, plums and sugar in large bowl. Arrange fruit in crusts. Bake tartlets 10 minutes. Reduce heat to 350°F and continue baking until fruit is tender and beginning to bubble and crusts are golden, about 40 minutes longer. Transfer tartlets to rack and cool completely. Place berry in center of each.
- Stir jelly in heavy small saucepan over low heat until melted. Brush warm jelly over tartlets. (Can be prepared 1 day ahead. Let stand at room temperature.)
PLUM-NECTARINE BUCKLE
A buckle is a decadent dessert hybrid: cakelike cobbler with a crumble topping. Our plum-nectarine buckle is made with vanilla cake batter. The wedges of fruit provide moisture and streaks of sunset color.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.
- Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.
- Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.
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 TART
A beautiful dessert made from any great summer fruit - figs, nectarines, apricots, plums - that, yes, takes a little time. The reward is in the wow factor you get from the result - and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy. Then cut the fruit into quarters or eighths, depending on their size, then crowd the wedges so that they stand at attention in tight concentric circles on a pastry shell. Dust the whole thing with sugar and baste the top with melted butter. Cook and cool the finished tart, then serve with crème fraîche, whipped cream, or a few scoops of your favorite ice cream.
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
- Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
- Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 149 milligrams, Sugar 22 grams, TransFat 1 gram
More about "plum and nectarine pie food"
PEACH, NECTARINE AND PLUM PIE - BELGIAN FOODIE
From belgianfoodie.com
4.2/5 (6)Total Time 1 hr 10 minsCategory DessertCalories 248 per serving
- Cut the fruit into sections and remove their pits. I usually cut the peaches and nectarines into 8 sections and the plums into 4 sections. I cut them as I would a pie: using a sharp knife and cutting vertically from top to bottom into sections. I then remove the sections away from the pits. However, you can also remove the pits and then cut into sections.
- Put all the fruit into a non-reactive bowl. Mix the tapioca flour or cornstarch with the sugar and add to fruit. Add seasoning and the lemon juice.
- Let the fruit sit about 15 minutes at least so the flavors mix a bit. During this time you can preheat the oven and roll out your dough.
NECTARINE BLUEBERRY PIE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
NECTARINE AND PLUM GALETTE - WOMAN'S DAY
From womansday.com
PLUM AND NECTARINE TART - ANNIE'S NOMS
From anniesnoms.com
[HOMEMADE] NECTARINE AND PLUM PIE : FOOD
From reddit.com
NECTARINE RECIPES | MARTHA STEWART
From marthastewart.com
NECTARINE PLUM PIE WITH A BROWN SUGAR CRUST - THE …
From amateurgourmet.com
PLUM AND NECTARINE PIE - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 310 per servingTotal Time 1 hr 25 mins
- 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.
10 BEST NECTARINE PUFF PASTRY RECIPES | YUMMLY
From yummly.com
DEEP-DISH PLUM AND NECTARINE PIE | CANADIAN LIVING
From canadianliving.com
PLUM AND NECTARINE TART | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
IFOOD.TV
From ifood.tv
67 NECTARINE AND PLUM RECIPES IDEAS | PLUM RECIPES, RECIPES, FOOD
From pinterest.com
NECTARINE HAND PIES | THE PLUM PALATE
From theplumpalate.com
100 BEST PEACH, PLUM & NECTARINE RECIPES IDEAS - PINTEREST
From pinterest.com
NECTARINE-AND-PLUM CRISP WITH OATMEAL STREUSEL RECIPE
From foodandwine.com
NECTARINE AND APPLE PIE | COOK IN FIVE SQUARE METERS
From cookin5m2.com
NECTARINE AND PLUM COBBLER - MAMA HARRIS' KITCHEN
From mamaharriskitchen.com
NECTARINE, PLUM, AND RASPBERRY PIE — CHAMPLAIN ORCHARDS
From champlainorchards.com
23 NECTARINE RECIPES TO MAKE THIS SUMMER - PUREWOW
From purewow.com
PLUM NECTARINE PIE - RECIPE - COOKS.COM
From cooks.com
HOMEMADE NECTARINE PIE RECIPE - SAVORY SIMPLE
From savorysimple.net
NECTARINE PIE FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PLUM NECTARINE GALETTE (GALETTE RECIPE) - GRANDBABY CAKES
From grandbaby-cakes.com
PLUM AND NECTARINE TART WITH CREME FRAICHE/SOUR CREAM …
From apuginthekitchen.com
20 BEST NECTARINE DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NECTARINE RECIPES - BBC FOOD
From bbc.co.uk
ROASTED PEACHES, PLUMS & NECTARINES - A WELL SEASONED KITCHEN
From seasonedkitchen.com
NECTARINE AND PLUM UPSIDE-DOWN CAKE | SARA MOULTON
From saramoulton.com
PLUM AND NECTARINE PIE - CHAMPSDIET.COM
PLUM NECTARINE WHOLE WHEAT PIE RECIPE - EATING RICHLY
From eatingrichly.com
PLUM AND NECTARINE PIE - MOODS AND FOODS
From moodsandfoods.weebly.com
NECTARINE AND PLUM UPSIDE-DOWN CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
NECTARINE PIE - EAT IN EAT OUT
From eatineatout.ca
15 NECTARINE DESSERT RECIPES THAT SCREAM SUMMER - TASTE OF HOME
From tasteofhome.com
PLUM AND NECTARINE CRISP RECIPE — THE MOM 100
From themom100.com
INTO THE OVEN: PLUM NECTARINE ALMOND TART - BLOSSOM TO STEM
From blossomtostem.net
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