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Nectarine Pie
Prep
0 mins
Cook
0 mins
Servings
8
Difficulty
Easy
This nectarine pie is one of my favorite summer desserts because it comes together so easily and celebrates the season's best fruit. Fresh nectarines are naturally sweet and packed with vitamin C, so you're getting something truly wholesome in every slice. What I love most is the simplicity of it all. You don't need any fancy techniques or hard to find ingredients, just sweet fruit, cream, and a few pantry staples combined with an unbaked shell. It's the kind of recipe that feels fancy enough to serve guests but straightforward enough that anyone can pull it off.
Ella x
Ingredients
- ⅔ cup white sugar⅔ cup white sugar
- 44 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- 11 cup heavy whipping cream
- ¼ teaspoon almond extract¼ teaspoon almond extract
- 55 nectarines
- 11 (9 inch) unbaked pie shell
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
- 2
Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
- 3
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.
- 4
Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.
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