Homestyle Nectarine Pie

Baked goods with fruit are irresistible and perfect to make during summer when it’s easy to find ripe produce at the supermarket. Inspired by my grandmother’s recipe for a nectarine galette, I’ve brought the great taste of nectarines and spice to my favorite way of eating fruit – pie! This pie has a subtle sweetness and hints of citrus and spice to compliment the great taste of nectarines. Whether you’re serving it by itself or with a scoop of ice cream, this pie is sure to please.

When it comes to pie, the standout aspects for myself are the topping and the filling, which is why I skip the hassle of pie crust and use frozen shells; there’s no need to defrost nor shape, and you can get an even bake without the trouble. If you’re opposed to pre-made pie crust, simply swap it with your preference to tailor the recipe to your liking. Now, let’s get to cooking!

Necessary Ingredients

  • 6 medium-sized yellow nectarines
  • 1/3 cup brown sugar
  • 2 tablespoons cornstarch
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoons orange juice
  • 2/3 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tablespoon orange zest
  • 4 tablespoons butter
  • 1 teaspoon ground cardamom
  • pinch of salt
  • 1 9-inch deep-dish frozen pie shell

Pro Tip: For the best balance of citrus and sweet, I use Cara Cara navel oranges; the zest will be like any other orange, but the juice has a bit of tang and sweetness that best accents the nectarines.

Homestyle Nectarine Pie Pre and Post Crumble

Baking Process

  1. After thoroughly washing your nectarines use a sharp knife to cut them, following the grooved lines of the nectarine that run along the sides from top to bottom, cutting all the way to the pit itself. Once the nectarine is sliced, firmly grasp both halves and twist them counter another to ensure an even split at the pit. Once halved, carefully cut out the pit and cut your nectarine halves into even slices, approximately 1 inch thick.
  2. In a medium-sized bowl mix the cornstarch, brown sugar, vanilla, orange juice, and cinnamon, placing your sliced nectarines in the mix and coating all the slices thoroughly.
  3. Ensure the oven rack is set low in the oven and preheat to 375 degrees Fahrenheit (if you’re following my recipe and using a frozen pie crust, place a baking sheet in the oven during the preheating process.)
  4. To assemble your crumble place the flour, brown sugar, orange zest, salt, cardamom, and chopped cold butter in a food processor and pulse until the mixture forms coarse crumbs (if you don’t have a food processor, gradually add slightly melted butter to your dry ingredients, ensuring to comb the mixture with a kitchen knife horizontally and vertically until your crumble begins to form).
  5. Pull your frozen pie shell from the freezer and spoon the coated nectarines into the shell, ensuring that you don’t add too much of the liquid mixture by spooning it over the nectarines after arranging the slices. Top the shell with your crumble by sprinkling it to thoroughly cover the nectarines.
  6. Place the pie in the oven on the pre-heated sheet pan and bake for 30 minutes. Cover the outer crust to prevent excessive browning – you can cut an 8-inch circle in a sheet of tin foil and cover the crust by placing the tin foil over the pie to cover the edges – and bake for 15 minutes more.
  7. Set the pie to cool for 1 hour and serve warm, or cool for 2.5 hours and cover to serve later.

Although this recipe only takes a few ingredients and is super simple to follow, there are some steps that are crucial to ensuring a great turnout:

  • If you’re using a frozen pie shell, it’s a must to place the oven rack low in the oven and place your pie on a baking sheet. The pre-heated baking sheet will ensure that the frozen pie shell is evenly baked and golden brown throughout your pie. Skip this step and you may be left with soggy and pale pastry.
  • Cutting your nectarine slices is important, cut them too thick and you risk underdone fruit chunks, too thin and they could turn gooey. A good rule of thumb is to keep slices from exceeding 1.5 inches in width and to layer any larger slices toward the outer edges at the bottom of the shell.

Making pie can truly be as easy as pie with this simple and delicious recipe. I hope your enjoy this homestyle nectarine pie recipe as much as I do; happy baking and sahtein!

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