I love to cook this lovely nectarine pie in the summer since it is a rich and distinctive style of pie. If I let my spouse, he’d eat the entire pie!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ⅔ cup white sugar
- 4 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 cup heavy whipping cream
- ¼ teaspoon almond extract
- 5 ripe nectarines
- 1 (9-inch) unbaked pie shell
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place a large pot of water over high heat, and bring to a boil.
- Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
- Place 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; arrange peach halves in prepared crust cut-side down. Pour cream mixture around nectarines.
- Bake in the preheated oven until filling is set, about 40 to 45 minutes. Serve warm or cold.
- You can cut the peaches into slices if you prefer.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 128 mg |
| Sugars | 23 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Horrible so sorry I spent the time and ingredients I use your site alot ,very disappointed with this recipe. I make pie from scratch and never had such nasty results !
With the exception of slicing unpeeled nectarines and adding a few blueberries and a bit more spice to the mix, I made this as written and it turned out to be more like fruit soup than a pie. It came out of the oven bubbling and I let it sit until it was completely cool but the inside was all liquid and the nectarines were still uncooked. I put it back in the oven at 300 for an hour hoping it would come out less soupy which seemed to slightly. The flavor was very good so I’d like to try it again but, as written, something is off a bit. Maybe cook it longer at a lower temp?
Awesome
Delicious and easy! Follow the suggested advice from other reviews about the spice and the crumble; peaches are an excellent substitute.
Tasty but runny. My husband picked up nectarines instead of peaches so I decide to make this pie. I followed the recipe but would do a few things different. The pie shell should be pre baked to keep it from being soggy. The mixture needs to be thickened, maybe some arrowroot would keep it from being so runny. All in all it tasted quite good.
I made this pie following the recommendations if several users – adding extra cinnamon, nutmeg, and vanilla as the flavors/spices (no almond flavoring). I also added the crumb topping. It turned out perfectly and not too runny, even though my nectarines were quote juicy. Yum!
I followed some of the other suggestions, and increased the cinnamon, quartered the nectarines with the peels on, and added a crumb topping. This wasn’t my favorite recipe – the flavor was still a bit bland, which probably had to do with the quality of the fruit. If I make again, I’d try adding nutmeg and ginger, and slice the nectarines into thinner slices than quartered.
This was absolutely wonderful! So tasty! It tasted almost like french toast. I am sharing this recipe with everyone I know!
I was so excited to find this recipe. I am an accomplished baker and chef. Very disappointed in the out come. The filling was quite runny. Next time I make it I will throw in a couple of eggs and make it a custard and bake as such.
I melted a little butter and sugar to a glaze and spread it on the pie crust then added a little brown sugar and extra cream to the recipe and used vanilla instead of almond extract
This is delightful! We make it every summer. The recipe is wonderful as is!
This pie is to die for, oh my gosh. It is delicious.
This pie is to die for, oh my gosh. It is delicious.
This was not good. If you are expecting it to hold together like a pie, don’t. It’s very soupy. The flavor was fine, not outstanding, just ok. I did not make any changes.
This was delicious and SOOOO easy! I used store bought frozen deep dish pie crust. The deep dish was a good choice…I don’t think the filling would have stayed in a regular shell. It also allowed me to use a few more nectarines. Update…I’ve now made this three times this summer. Make two because it goes fast! Today I’m trying it with a little more flour (actually trying almond meal for half). We’ll see how it goes.
I made this for my Dad who is diabetic. Used the fake sugar, added a little extra cinnamon (as some have recommended ) and I sliced the peeled nectarines. It smelled absolutely delicious baking and he loved it!
Super easy recipe! I followed other’s suggestions and did not even bother peeling the nectarines, just washed and sliced them. Total prep time was under 5 mins. I added an extra tablespoon or two of flour, otherwise, I didn’t change anything. Will DEFINITELY be making it again. Thank you for sharing this recipe.
This was great…
Followed directions, good flavor but bad consistency
good pie but best if you add more spices and its best if you keep the skins in my opinion.
This pie was fantastic! Because the fruit was fresh and organic it was also refreshing as well as delicious. I used brown sugar instead of white.