A recipe for nectarine pie showed up in my Facebook newsfeed and for some reason, it never occurred to me you could make a pie from nectarine. Silly right? Especially since peach pie is a thing. A pretty BIG thing in the pie world. My younger sister Wendy loves peach pie and I thought I should come up with a good recipe in honor of her and so we could know if it’s good. I guess since it’s going up on a blog post it’s safe to say, it is DELICIOUS!
I made my pie with the skins on. This imparts more tartness to the pie which I like. With a big scoop of vanilla ice cream it is heavenly! If you would like it sweeter, slip the skins.
6-9 Ripe Nectarines
3 Tablespoons corn starch
2 Tablespoons brown sugar
1 teaspoon Cinnamon
1/2 teaspoon All Spice
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 Tablespoon Vanilla Extract
2 teaspoons Lemon Juice
2 Tablespoons brown sugar (additional)
1 Tablespoon butter cut into small pieces
Double Pie Crust
Preheat oven to 425°
Prepare your favorite pie crust, roll out and fit into a 9 inch pie pan. (I use Sylvia’s Perfect Pie Crust found on Pioneer Woman website)
In a large bowl combine ingredients through lemon juice. Pour into prepared pie crust, sprinkle remaining brown sugar over the top and dot with butter. Fit a slit/vented top crust onto the pie, crimp and trim. Whisk egg white to aerate then brush onto crust. Sprinkle sugar over the top.
Place pie on cookie sheet in 425° oven for 15 minutes. Reduce to 350° for 40-50 minutes until crust is golden brown.