Nectarine Custard Pie Recipes

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:

• 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 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.

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.

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.