How to Make Nectarine Pie

Pie Crust Recipe:
2 3/4 cups All Purpose Flour
3 tablespoons granulated sugar
1 teaspoon salt
2 sticks cold unsalted butter, cubed
1/2 cup ice water
Directions:
1. Add the flour, sugar, butter and salt to a food processor and pulse until butter is the size of small peas with the flour mixture.
2. Slowly add the cold ice water and pulse until dough forms and is combined.
3. Transfer dough to a lightly floured countertop, kneading a couple times to combine.
4. Divide dough in half, flatten slightly and wrap tightly with plastic wrap.
Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish when ready to use.
Store dough wrapped in plastic wrap for up to 1 week in the refrigerator or 2 months in the freezer.
Makes two 9 inch pie crusts
Nectarine Pie Filling:
1 egg,beaten
3 lbs,sliced,peeled fresh nectarines
1 Tablespoon lemon juice
1/3 cup all purpose flour
1/4 cup cornstarch
1 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 Tablespoons cold butter
Directions:
1. Preheat oven to 450 degrees
2. In a large bowl combine the sliced nectarines and lemon juice, gently toss together. Combine the flour, cornstarch, sugars, cinnamon and salt and mix. Then pour over the peaches and gently toss them together. Place mixture in a colander to drain. This will eliminate some of the juice so your pie won't be soupy. Drain peaches for 30 minutes and place drained peaches in a large bowl.
3. Roll out pie dough into 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the beaten egg. This will help the crust to stay flaky and keeps the crust from getting soggy. Keep the rest of the beaten egg to brush on the top crust.
4. Use a fork and poke the bottom and sides of the pie crust. This will help release some of the moisture and help the crust stay golden and flaky.
5. Add 2 TBP of cornstarch over the nectarine filling and toss gently then pour peaches into the bottom pie crust and dot with butter. Place the top crust over the nectarines.
6. Brush with the rest of the beaten egg and make some slits on top of the pie crust to vent steam.
7. Sprinkle sugar on top of the crust for decoration if you like.
Place pie on a baking sheet to make sure the filling doesn’t spill over and cause a mess in your oven.
Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. Bake and additional 60 minutes until crust is brown and juices bubble up through the slits.
Wait 2-3 hours before slicing the pie to allow the pie filling to firm up otherwise you will have soupy pie.
Enjoy!!!!

[@spackar2720]

I prefer nectarines to peaches because they don't have peach fuzz and I like the firmer texture of nectarines. However, I have never had nectarine pie and I would love to try it.

[@mark91345]

I'm making this today!

[@cookingwithhua7237]

I hope you like it!

[@patriciaandayden7304]

Where is recipe please

[@li-anderker55]

Adding 3 tbsp to the filling will absorb extra moisture and firm the pie.

[@yellafella86]

Watermelon

[@patriciaandayden7304]

Where is recipe please.