Deep-Dish Nectarine Pie
Submitted by lorac
A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you’ll bake.
YIELD
8 servingsPREP
25 minCOOK
45 minREADY
90 minWhen nectarine season hits, this is the pie to make. Six large nectarines get sliced and tossed with cinnamon, lemon zest, and just enough sugar to coax out their juices without overwhelming their natural tang.
The beauty of nectarines over peaches? No peeling required. That fuzzy skin nightmare is someone else’s problem.
Pile the fruit into a deep pie plate between two layers of pastry, dot with butter, sprinkle sugar on top, and bake until the kitchen smells like summer.
Pro Tips
- Choose nectarines that are ripe but still firm; too-soft fruit will turn to mush during baking
- The flour in the filling absorbs the juices and prevents a soupy bottom; don’t skip it
- Let the pie cool for at least 20 minutes before slicing so the filling has time to set
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
Slice the nectarines (about 6 cups).
Combine the flour, sugar, cinnamon, salt, and lemon peel.
Mix lightly with the nectarines.
Roll half the pastry to fit into a deep 9-inch pie plate.
Spoon the nectarine mixture into the crust.
Dot with the butter.
Roll the remaining pastry.
Place over the fruit.
Crimp the edges to seal well.
Cut slits in the top to allow the steam to escape.
Sprinkle with the sugar.
Bake for 45 minutes or until nicely browned.
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