Nectarine Pie Recipe
A golden, buttery crust cradles juicy nectarine slices infused with warm spices and a hint of citrus, creating the perfect balance of sweet-tart flavor in every forkful.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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