Nectarine Crumb Pie Recipes

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 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.

NECTARINE COBBLER RECIPE

Steps:

• Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
• Wash and slice nectarines, then add (optional) sugar and/or orange zest.Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
• Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
• Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
• Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.

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 CRUMB CAKE

Steps:

• Preheat the oven to 350°F. Brush a 9-inch cake pan with about 1 tbsp of softened butter. Line the bottom and sides of the cake pan with parchment paper. Alternatively, use a springform pan, and grease with butter.
• In the bowl of a stand mixer, add the granulated sugar and unsalted butter. Beat until light and fluffy. Add in the eggs, one at a time, mixing on medium speed. Follow with the almond extract, vanilla extract, and milk. Mix until combined well.
• Add the flour, baking powder, salt, and ground cinnamon. Mix the batter on medium speed just until everything is mixed together.
• Use a spatula to scrape the bottom of the mixing bowl to incorporate any unmixed batter. Then, spread the batter out into your prepared cake pan. Arrange the nectarine slices in a radial pattern, placing the nectarines on top of the cake batter.
• In a medium bowl, mix the streusel ingredients: the flour, sugars, cinnamon, and ground almonds. Then drop in the cubed butter, and use your hands to crumble the butter and flour mixture together to create pea-size clumps. Sprinkle this mixture over the nectarines. Follow with the shaved almonds.
• Bake the cake for 45-50 minutes, until the top is golden throughout and a toothpick inserted in the center comes out clean. The cake should also spring back to the touch when gently pressed down.
• Cool the cake for 20 minutes in the pan before gently nudging it out of the cake pan, or releasing the sides of the springform pan.

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 CRUMB PIE

Steps:

• Roll out dough to a thickness of 1/8 inch and use it to line a 9-inch pie tin; crimp edges decoratively. Chill until firm, about 30 minutes.
• Heat oven to 400 degrees. Combine flour and sugar and toss with nectarines. Fill crust with the nectarines; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.

NECTARINE COBBLER

Steps:

• Preheat oven to 350 degrees.
• To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
• To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

NECTARINE CRUMBLE

Steps:

• Mix filling ingredients in the 13x9x2 inch pan. Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together. Add the butter pieces, stirring to coat them with the flour. Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white. Spread the crumbs evenly over the apple mixture. Baked for 40+ minutes at 350. Had to turn on broiler to make top brown.