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Nectarine Pie Recipe

Nectarine Pie Recipe

Learn how to make the best homemade nectarine pie with this foolproof recipe. Perfect balance of sweet-tart fruit filling and buttery, flaky crust makes this an easy baking recipe for summer entertaining. The secret is in properly macerating the nectarines to draw out their natural juices and flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
Overhead shot of a perfectly baked nectarine pie with a lattice top crust showing golden-brown edges and caramelized sugar crystals catching the soft natural light. The cross-section reveals vibrant orange-yellow nectarine slices glistening with their natural juices and spices. A small pool of amber syrup escapes from a slice being lifted away, showing the flaky layers of the all-butter crust. The pie rests on a weathered wooden serving board with fresh nectarine halves and scattered cinnamon sticks artfully arranged nearby. A scoop of vanilla ice cream slowly melts alongside one slice, creating a beautiful temperature contrast.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">200g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg fresh ripe nectarines (about 6-7 medium fruits)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cold unsalted butter, cut into small pieces</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar (demerara or turbinado)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional, for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the crust: In a large bowl or food processor, combine flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining (these butter pockets create steam during baking, resulting in flaky layers).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar together (the vinegar inhibits gluten development, ensuring a tender crust). Gradually add this liquid to the flour mixture, stirring with a fork until the dough just begins to come together. Don't overmix or your crust will be tough!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60/40 split). Flatten each into a disk, wrap in cling film, and refrigerate for at least 2 hours or overnight. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Bring a large pot of water to a boil. Score an "X" on the bottom of each nectarine, then blanch them for 30 seconds. Transfer immediately to an ice bath. Once cool, the skins should slip off easily. Halve, pit, and slice the nectarines into 1cm thick wedges.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, combine the sliced nectarines with both sugars, cornstarch, spices, salt, lemon juice, and vanilla. Toss gently to coat evenly and let the mixture sit for 30 minutes. This macerating process draws out juices from the fruit and allows the cornstarch to begin dissolving, preventing a watery filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat (this helps cook the bottom crust properly).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the larger disk of dough on a lightly floured surface to a 33cm (13-inch) circle. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching. Trim the edges, leaving a 2.5cm (1-inch) overhang. Refrigerate while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the smaller disk to a 30cm (12-inch) circle. Using a pastry wheel or sharp knife, cut into 2.5cm (1-inch) wide strips for the lattice top. Return to the refrigerator to chill while you fill the pie.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Give your nectarine filling a final gentle stir, then pour it into the chilled pie shell, including all the accumulated juices. Dot the surface with the small pieces of cold butter – these will melt during baking, creating richness and helping to thicken the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Create a lattice pattern with your dough strips: lay half the strips parallel across the pie, then fold back every other strip halfway. Place a strip perpendicular to them, then unfold the strips. Repeat the process, alternating which strips you fold back, until the lattice is complete. Trim excess, then crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the lattice and edges with egg wash, then sprinkle generously with coarse sugar for a beautiful sparkle and crunch. Place the assembled pie in the freezer for 15 minutes to firm up the butter in the crust again.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake at 200°C (400°F) for 20 minutes to set the crust, then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes, until the filling is bubbling thickly in the center and the crust is deeply golden. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing – this crucial resting time allows the filling to set properly. A still-warm pie will have runny filling! Serve at room temperature or slightly warm, with vanilla ice cream if desired. The pie keeps well at room temperature for 2 days, or refrigerated for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Nectarine Pie Recipe?

The key ingredients include fresh nectarines, all-purpose flour, unsalted butter, granulated and brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. You'll also need an egg and coarse sugar for the beautiful finishing touch.

How to cook Nectarine Pie Recipe at home?

Learn how to cook Nectarine Pie Recipe by first preparing a flaky butter crust, then creating a perfectly spiced nectarine filling. The secret lies in properly macerating the nectarines and using the right baking temperature progression - starting hot (200°C) to set the crust, then reducing to 180°C to perfectly cook the fruit filling.

Can I use peaches instead of nectarines in this pie?

Absolutely! Peaches make an excellent substitute for nectarines in this pie recipe. The preparation method remains the same, including the blanching step to remove skins. The flavour profile will be very similar, though peaches are often slightly sweeter, so you might reduce the sugar by 2 tablespoons.

Why is my fruit pie filling runny even after baking?

Runny pie filling typically happens when there's insufficient thickener, the pie wasn't baked long enough, or it was cut while still warm. Ensure you're using the full amount of cornstarch and that the filling is actively bubbling in the centre before removing from the oven. Always cool completely (4+ hours).

What's the purpose of adding apple cider vinegar to pie crust?

Apple cider vinegar inhibits gluten development in the dough, resulting in a more tender, flakier crust. It also helps prevent the crust from shrinking during baking. The small amount used doesn't impart any vinegar flavour to the finished pie, so you won't taste it at all.

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This resting period allows the gluten to relax and the butter to firm up again." }, { "@type": "HowToStep", "name": "Prepare Nectarines", "text": "While the dough chills, prepare your filling. Bring a large pot of water to a boil. Score an \"X\" on the bottom of each nectarine, then blanch them for 30 seconds. Transfer immediately to an ice bath. Once cool, the skins should slip off easily. Halve, pit, and slice the nectarines into 1cm thick wedges." }, { "@type": "HowToStep", "name": "Make Filling", "text": "In a large bowl, combine the sliced nectarines with both sugars, cornstarch, spices, salt, lemon juice, and vanilla. Toss gently to coat evenly and let the mixture sit for 30 minutes. This macerating process draws out juices from the fruit and allows the cornstarch to begin dissolving, preventing a watery filling." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat (this helps cook the bottom crust properly)." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "Roll out the larger disk of dough on a lightly floured surface to a 33cm (13-inch) circle. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching. Trim the edges, leaving a 2.5cm (1-inch) overhang. Refrigerate while preparing the top crust." }, { "@type": "HowToStep", "name": "Prepare Lattice", "text": "Roll out the smaller disk to a 30cm (12-inch) circle. Using a pastry wheel or sharp knife, cut into 2.5cm (1-inch) wide strips for the lattice top. Return to the refrigerator to chill while you fill the pie." }, { "@type": "HowToStep", "name": "Fill Pie", "text": "Give your nectarine filling a final gentle stir, then pour it into the chilled pie shell, including all the accumulated juices. Dot the surface with the small pieces of cold butter – these will melt during baking, creating richness and helping to thicken the filling." }, { "@type": "HowToStep", "name": "Create Lattice", "text": "Create a lattice pattern with your dough strips: lay half the strips parallel across the pie, then fold back every other strip halfway. Place a strip perpendicular to them, then unfold the strips. Repeat the process, alternating which strips you fold back, until the lattice is complete. Trim excess, then crimp the edges decoratively." }, { "@type": "HowToStep", "name": "Finish Crust", "text": "Brush the lattice and edges with egg wash, then sprinkle generously with coarse sugar for a beautiful sparkle and crunch. Place the assembled pie in the freezer for 15 minutes to firm up the butter in the crust again." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet and bake at 200°C (400°F) for 20 minutes to set the crust, then reduce the temperature to 180°C (350°F) and continue baking for 35-40 minutes, until the filling is bubbling thickly in the center and the crust is deeply golden. If the edges brown too quickly, shield them with aluminum foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 4 hours before slicing – this crucial resting time allows the filling to set properly. A still-warm pie will have runny filling! Serve at room temperature or slightly warm, with vanilla ice cream if desired." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Martínez", "datePublished": "2024-05-01", "reviewBody": "The balance of spices in this pie is absolutely perfect! The cinnamon and nutmeg complement the nectarines without overpowering them. My family couldn't stop raving about how juicy the filling was while the crust stayed wonderfully crisp.", "name": "Juicy filling, perfect crust balance!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiden O'Sullivan", "datePublished": "2024-05-03", "reviewBody": "I wait all year for nectarine season just so I can make this pie! The macerating technique really does make all the difference in drawing out those incredible flavors. I've made many fruit pies but this one consistently turns out perfectly.", "name": "Best use of summer nectarines ever!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2024-05-05", "reviewBody": "I appreciate that this recipe isn't overly sweet like many desserts. The natural tanginess of the nectarines shines through beautifully. The addition of that hint of lemon juice really brightens all the flavors. Will definitely make again!", "name": "Not too sweet, absolutely perfect!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nikolai Petrov", "datePublished": "2024-05-08", "reviewBody": "I've never been much of a baker but this recipe was so well-written that even I could follow it successfully. My first attempt was so good that I immediately made another one to bring to work the next day. Everyone asked for the recipe!", "name": "Made this twice already this week!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-05-10", "reviewBody": "My grandmother was known for her fruit pies, but I have to admit this nectarine pie might even be better than hers! The extra chilling time for the dough is completely worth it - the crust was perfectly flaky with beautiful layers. Serving it with vanilla ice cream is non-negotiable!", "name": "Worth the extra chilling time!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Nectarine Pie Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "The key ingredients include fresh nectarines, all-purpose flour, unsalted butter, granulated and brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. You'll also need an egg and coarse sugar for the beautiful finishing touch." } }, { "@type": "Question", "name": "How to cook Nectarine Pie Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Nectarine Pie Recipe by first preparing a flaky butter crust, then creating a perfectly spiced nectarine filling. The secret lies in properly macerating the nectarines and using the right baking temperature progression - starting hot (200°C) to set the crust, then reducing to 180°C to perfectly cook the fruit filling." } }, { "@type": "Question", "name": "Can I use peaches instead of nectarines in this pie?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! Peaches make an excellent substitute for nectarines in this pie recipe. The preparation method remains the same, including the blanching step to remove skins. The flavour profile will be very similar, though peaches are often slightly sweeter, so you might reduce the sugar by 2 tablespoons." } }, { "@type": "Question", "name": "Why is my fruit pie filling runny even after baking?", "acceptedAnswer": { "@type": "Answer", "text": "Runny pie filling typically happens when there's insufficient thickener, the pie wasn't baked long enough, or it was cut while still warm. Ensure you're using the full amount of cornstarch and that the filling is actively bubbling in the centre before removing from the oven. Always cool completely (4+ hours)." } }, { "@type": "Question", "name": "What's the purpose of adding apple cider vinegar to pie crust?", "acceptedAnswer": { "@type": "Answer", "text": "Apple cider vinegar inhibits gluten development in the dough, resulting in a more tender, flakier crust. It also helps prevent the crust from shrinking during baking. The small amount used doesn't impart any vinegar flavour to the finished pie, so you won't taste it at all." } } ] }