Blackberry Nectarine Pie Recipes
BLACKBERRY NECTARINE CRISP
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Provided by Matt Lee And Ted Lee
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
NECTARINE AND BLACKBERRY COBBLER
Categories Berry Fruit Dessert Bake Quick & Easy Blackberry Nectarine Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
- While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
- Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
NECTARINE-BLACKBERRY CRISP
Provided by Diane Rossen Worthington
Categories Dessert Bake Graduation Father's Day Blackberry Nectarine Summer Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For topping:
- Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend. Add melted butter and vanilla; stir until evenly moistened but crumbly. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- For filling:
- Whisk eggs in large bowl to blend. Whisk in crème fraîche and vanilla. Add 1 tablespoon flour; whisk to blend. do ahead Can be made 4 hours ahead. Cover and chill. Rewhisk before continuing.
- Preheat oven to 375°F. Butter 8x10- inch oval ceramic dish. Place berries and nectarines in large bowl. Sprinkle remaining 1/2 cup flour and sugar over; toss to coat. Transfer to prepared dish. Pour egg mixture evenly over fruit. Using fingers, crumble topping over fruit, distributing evenly.
- Bake crisp until custard is set and topping is golden brown, about 55 minutes. Let cool at least 10 minutes and up to 1 hour before serving.
- Scoop crisp into bowls. Serve with vanilla ice cream.
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
BLACKBERRY NECTARINE PIE
Blackberries are a big crop in my area, so I've prepared this pretty double-fruit pie many times. I can always tell when my husband wants me to make it because he brings home berries that he picked behind his office. -Linda Chinn, Enumclaw, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix cornstarch and apple juice concentrate until smooth. Bring to a boil. Add 1/2 cup blackberries; cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, toss nectarines with remaining blackberries; transfer to crust. Pour apple juice mixture over fruit (crust will be full). Refrigerate, covered, 8 hours or overnight. If desired, serve with whipped topping.
Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 4g fiber), Protein 3g protein.
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- In a medium bowl, mix together the flour, sugars and salt. Pour the melted better and vanilla on top of flour mixture and stir together until everything gets moist and crumbly.
- In a separate bowl (or even in your 9x13" baking dish to save having to wash an extra bowl!), toss the nectarines and blackberries with the sugar, flour and salt until the fruit is evenly coated. Spread evenly around the bottom of the baking dish, then top with the crumble topping.
- Bake for 45 minutes, or until the fruit filling is bubbling up in spots between the crumble and the crumble has turned golden brown. Remove from oven and let cool 15 minutes before serving warm, topped with a scoop of ice cream.
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- Combine the flour, three-fourths teaspoon salt and black pepper. Add the two-thirds cup of butter pieces and toss to coat. Use a pastry blender or your hands to work the butter into the dry ingredients until small pieces of butter remain and the flour-butter mixture resembles coarse-ground meal with no large pieces of butter visible.
- Sprinkle the ice water over the flour mixture and stir with a fork until the dough holds together and forms a ball. On a lightly floured surface, cut the dough in half and shape into two equal disks. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.
- In a large bowl, toss together the nectarines, blackberries and lemon juice. You should have about 4 cups of fruit. Let stand while rolling out the dough.
- Heat the oven to 400 degrees. Remove the dough from the refrigerator and allow it to stand 10 to 15 minutes. Roll out half of the dough on a lightly floured surface into a 12-inch circle about one-eighth-inch thick. Roll the dough around the rolling pin. Carefully lift the dough onto a 9-inch pie plate and gently press it into the bottom and up the sides, leaving excess dough hanging over the edge.
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