Nectarine And Berry Pie Recipes

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NECTARINE AND BERRY PIE



Nectarine and Berry Pie image

Make and share this Nectarine and Berry Pie recipe from Food.com.

Provided by Charlotte J

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 pastry dough, for single-crust 9 inch pie
5 cups sliced nectarines
1 cup raspberries or 1 cup sliced strawberry
1 cup fresh blueberries or 1 cup frozen blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
24 (1 g) packets Equal sugar substitute (or other equivalent sugar substitute) or 1 cup Splenda granular (or other equivalent sugar substitute)
1 teaspoon fresh lemon rind
1/4 teaspoon ground allspice

Steps:

  • Preheat oven to 425 degrees.
  • Roll pastry into a 12-inch circle; transfer to an ungreased cookie sheet.
  • Toss nectarines and berries with lemon juice in a large bowl.
  • Combine cornstarch, Equal, lemon rind and allspice mix well and sprinkle over fruit.
  • Arrange fruit on pastry, leaving 2-inch border around the edge.
  • Bring edges of pastry to center, overlapping as necessary.
  • Bake pie in oven until pastry is golden brown and fruit is tender, 35-40 minutes Cool on wire rack.

Nutrition Facts : Calories 193, Fat 7.9, SaturatedFat 1.9, Sodium 117.6, Carbohydrate 29.4, Fiber 3.8, Sugar 11.8, Protein 2.7

NECTARINE-BERRY PIE



Nectarine-Berry Pie image

Make and share this Nectarine-Berry Pie recipe from Food.com.

Provided by Chicopee

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

4 large nectarines, pitted and sliced
1 1/2 cups blueberries
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
pastry for double-crust pie
1 egg, beaten
1 tablespoon sugar

Steps:

  • In large bowl,combine nectarine slices, berries,sugar,cornstarch and vanilla.
  • Stir until fruit is coated.
  • Pour filling into one of the pie shells and invert the second pie shell over it.
  • Crimp edges and press with fork to seal.
  • Cut holes in top crust so steam can escape.
  • Place a baking sheet on lower rack of oven to catch juices.
  • Set pie on middle rack.
  • Bake at 350 degrees for 45 minutes.
  • Brush top crust with beaten egg and sprinkle with sugar.
  • Bake 15 minutes longer.

Nutrition Facts : Calories 171.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.2, Sodium 9.7, Carbohydrate 40.8, Fiber 2, Sugar 35.5, Protein 1.8

NECTARINE PIE



Nectarine Pie image

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

⅔ cup white sugar
4 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 cup heavy whipping cream
¼ teaspoon almond extract
5 nectarines
1 (9 inch) unbaked pie shell

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

BLUEBERRY-NECTARINE LATTICE PIE



Blueberry-Nectarine Lattice Pie image

This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.

Provided by Genevieve Ko

Categories     Blueberry     Pie     Dessert     Summer     Nectarine     Vegetarian     Soy Free     Tree Nut Free

Yield Makes one 9-inch pie

Number Of Ingredients 9

Barley-Cornmeal Crust
Unbleached all-purpose flour, for rolling
¾ cup (156 g) sugar, plus more for sprinkling (optional)
3 tablespoons cornstarch
½ teaspoon ground coriander
¼ teaspoon salt
1¾ pounds (792 g) blueberries (5¼ cups)
12 ounces (340 g) very ripe nectarines (about 3), pitted and cut into ½-inch dice
3 tablespoons fresh grapefruit juice

Steps:

  • If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
  • Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
  • Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
  • Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
  • Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
  • Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
  • Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
  • Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
  • Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
  • Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.

NECTARINE AND BLUEBERRY GALETTE



Nectarine and Blueberry Galette image

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch galette

Number Of Ingredients 12

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

Steps:

  • Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
  • Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
  • On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
  • Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
  • Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

NECTARINE-RASPBERRY PIE



Nectarine-Raspberry Pie image

Provided by Rose Levy Beranbaum

Categories     Berry     Dessert     Bake     Picnic     Raspberry     Nectarine     Summer     Family Reunion     Potluck

Yield Serves 8

Number Of Ingredients 9

Flaky Cream Cheese Pie Crust for a 2-crust 9-inch pie
8 cups (sliced) nectarines, rinsed (5 to 6 large), pitted and sliced but not peeled
1 tablespoon freshly squeezed lemon juice
3/4 cup sugar
a pinch of salt
1 tablespoon finely grated lemon zest
2 tablespoons cornstarch
1 tablespoon kirch
1 cup raspberries

Steps:

  • Make the dough:
  • Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
  • Make the filling:
  • Place the sliced nectarines in a large bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and salt and toss them gently to mix evenly. Allow to macerate for a minimum of 30 minutes and maximum of 1 hour.
  • Transfer the nectarines and their juices to a colander suspended over a bowl to capture the liquid. The mixture will exude a full cup of juice.
  • In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid to 1/2 cup, or until syrupy and lightly carmelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4 cup heatproof measure with nonstick vegetable spray, add the liquid, and boil it in a microwave, about 12 minutes on high). Allow it to cool for about 10 minutes or until warm.
  • Meanwhile, transfer the nectarines to a bowl and toss them with the lemon zest and cornstarch until all traces of the cornstarch have disappeared. Stir the Kirsch into the cooled syrup and pour it over the nectarines, tossing gently. Transfer the nectarine mixture to the pie shell and top with the raspberries.
  • Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
  • Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to prevent distortion.
  • Preheat oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch bubbling juices.
  • Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble thickly through the slashes and the nectarines feel tender but not mushy when a cake tester or small knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring. cool the pie on a rack for at least 3 hours before cutting.
  • Store:
  • Room temperature, up to 2 days.
  • Pointers for success:
  • - The nectarines should be ripe but firm so they maintain their texture in a pie. If squishy, they lose their character.
  • - As you slice the nectarines, toss them occasionally with the sugar mixture to coat to prevent them from turning brown.
  • - The liquid must not be hot when added to the nectarines because it could cause the cornstarch to lump.
  • - Be sure to put a sheet of foil under the pie pan, as there is always a little spillover with this much fruit.
  • - For a truly crisp bottom crust, bake the pie directly on the floor of the oven for the first 30 minutes.

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