Baby Nectarine Peach Pies Recipes

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.

BABY NECTARINE PEACH PIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, combine the peaches and nectarines, 1/2 cup of the sugar, the lemon juice, and lemon zest. Set aside for 10 minutes to juice. Combine the remaining 2 tablespoons sugar and the cornstarch in a small bowl, then stir the mixture into the fruit. Stir in the almond extract.
• 3. To assemble the pies, roll out your favorite pie crust. Cut circles big enough to fill a muffin well. You could use a lid or a biscuit cutter. Place the circles into the muffin tin as if you were filling a pie plate. Fill with pie filling, almost to the top. With remaining dough pieces, cut strips for these, but you could take a small cookie cutter and cut out shapes and put on top.
• 4. Sprinkle some sugar on the tops and bake for 20-25 minutes. Let cool and serve.

PEACH AND NECTARINE CRUMBLE

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.

PEACH NECTARINE PIE

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.

PEACH & NECTARINE SOUR CREAM CUSTARD PIE

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.