Nectarine Cream Pie Recipes

VANILLA NECTARINE PIE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
• In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
• Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.

NECTARINE PIE

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.

NECTARINE CREAM PIE

Steps:

• In a bowl, mash the strawberries. In a saucepan, combine the sugar, cornstarch and water until blended; Stir in mashed berries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and food coloring if desired. Cool., In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Fold in whipped cream. Spoon into the pastry shell. Arrange nectarines over cream mixture. Top with strawberry mixture. Refrigerate until set, about 3 hours.

NECTARINE PIE

Steps:

• To prepare the dough, place the flour, sugar and salt in a food processor. Pulse the dry ingredients several times to mix.
• Add the butter and pulse the machine until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine).
• With the machine running, add the water and mix until the dough just begins to come together. It will still be very crumbly but should form dough when pressed together.
• Divide the dough into 1/3 and 2/3 portions, wrap in plastic wrap and flatten into round discs. Place in the refrigerator for a minimum of 1 hour (up to 48 hours).
• Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water. After 30 seconds to 1 minute you should see the skin separating slightly from the fruit. Use the slotted spoon to move the nectarines into the ice water bath. Repeat with the remaining nectarines.
• Peel the skin from the nectarines (discard the skins). If any of the skins are stubborn, use a small paring knife to assist in the peeling. Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with the lemon juice.
• In a small bowl, stir together the sugars, cinnamon, nutmeg, salt and cornstarch. Add to the nectarines, stirring to combine. Set aside.
• Preheat the oven to 425 degrees F.
• On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the dough as well). Carefully place in a 9 1/2 inch pie pan. There should be a slight overhang. Add the nectarine filling.
• Re-flour the surface and roll out the smaller portion of dough to approximately 10 inches in diameter. Use a pizza slicer to cut 8 even strips. Layer the strips in a decorative lattice pattern. Cut off any excess overhang from the strips and then fold the bottom overhang over the strips. Use a fork to gently crimp the edge of the crust all around.
• Brush the milk or cream evenly over the dough and sprinkle with the turbinado sugar (this will add a nice crunch).
• Place the pie pan on a baking sheet and place in the oven. Cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the crust is brown and the filling is bubbly.
• Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).

NECTARINE AND CRèME FRAîCHE PIE

Steps:

• In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.
• Dump the dough out onto a counter, divide it roughly into 8 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.
• On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.
• Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. Fold the overhang under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the dough all over with a fork.
• Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
• Position a rack in the lower third of the oven and preheat to 400º.
• Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper or foil, and fill with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.
• Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment, then remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer. Reduce the oven temperature to 375ºCool the crust slightly.
• In a medium bowl, combine the powdered sugar, baking powder, salt and flour. Add the butter cubes, and work with your fingers or a pastry blender until it begins to clump together. Set aside.
• In a large bowl, rub the vanilla bean seeds, lemon zest and salt into the sugar until combined. Toss in the nectarines to coat, and let sit 10 minutes.
• Spread 2 tablespoons of thecrème fraîche in the bottom of the cooled pie crust. Sprinkle 1/3 of the streusel over thecrème fraîche. Arrange the quartered nectarines over the streusel, nestling them into a single layer, and top with any extra juices. Dot with the remainingcrème fraîche, then sprinkle with the remaining streusel.
• Criss-cross two long pieces of foil on a baking sheet, set the assembled pie in the middle, then fold the foil up and over the crust, scrunching as necessary so that the foil just covers the crust and leaves the filling exposed. Bake the pie until the fruit is bubbling, 50 minutes. Let cool to warm, then serve warm or at room temperature.
• The pie is best the day it has been baked, but will keep for a few days in the fridge. I like to re-warm slices in the oven or toaster oven before serving.

NECTARINE PIE

Steps:

• Combine sugar, flour, cinnamon, almond extract, cream, and salt. Set aside.
• Place nectarines in boiling water for 30-45 seconds, then plunge in cold water.
• Remove skins.
• Cut the nectarines in half and remove the pits. Place the halves flat-side down in the pie shell.
• Pour cream mixture around the nectarines. Bake at 400 degrees for 35-40 minutes.

NECTARINE PIE

Steps:

• Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
• Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
• Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

NECTARINE PIE

Steps:

• Peel and slice nectarines.
• Add sugar, flour, cinnamon and nutmeg.
• Stir to combine.
• This will prevent the nectarines from discoloration and allow syrup to form.
• Set aside.
• Roll out pie crust and place in 10-inch deep dish pie plate
• Place small dabs of the butter in the unbaked pie shell.
• Roll out remaining crust have ready to place on top.
• Once the top crust is ready, add the nectarine filling to the unbaked pie shell.
• Place top crust over top of the nectarine filling in the pie shell.
• Cut slits in top crust to allow steam to escape while baking.
• Bake at 325° about 1 ½ to 2 hours or until juices have thickened and bubbled up to the top of the pie.

NECTARINE CUSTARD PIE

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Whisk together (by hand works great) buttermilk, sugar, eggs, flour, and salt until smooth.
• 3. Put the pie crust into a 9" pie plate. Spread the chopped nectarines in the crust. Pour buttermilk mixture over them.
• 4. Bake 40 minutes or until just set, covering crust edges if over-browning. Cool completely. Serve with Redi-Whip if desired.