Apple and Nectarine Pie
Prep
30 mins
Cook
1 hr
Servings
8
Difficulty
Hard
This apple and nectarine pie has become my go to dessert when I want something impressive but not overly complicated. The combination of tart apples and sweet nectarines creates this beautiful balance of flavors, and I love that both fruits are packed with fiber and antioxidants. What makes this recipe so practical is that you can have it ready in just thirty minutes of prep time, and the corn muffin mix topping adds a wonderfully unique texture without requiring any extra fuss. It's the kind of pie that looks like you spent all day in the kitchen but honestly comes together quite easily.
Ella x
Ingredients
- cooking spraycooking spray
- 44 apples - peeled, cored and sliced, peel reserved
- ½ cup white sugar½ cup white sugar
- ½ cup light brown sugar½ cup light brown sugar
- ½ cup water½ cup water
- ¼ cup brandy¼ cup brandy
- 11 teaspoon ground cinnamon
- 11 teaspoon vanilla extract
- 11 pastry for 9-inch double-crust pie
- ½ (8.5 ounce) package corn muffin mix (such as Jiffy®)½ (8.5 ounce) package corn muffin mix (such as jiffy®)
- ¼ cup milk¼ cup milk
- 44 nectarines, peeled and sliced
Detail level
Instructions
- 1
Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
- 2
Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
- 3
Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
- 4
Mix corn muffin mix and milk in a bowl. Pour into pie plate.
- 5
Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
- 6
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.