Baby Nectarine Peach Pies Recipes

BABY NECTARINE PEACH PIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl, combine the peaches and nectarines, 1/2 cup of the sugar, the lemon juice, and lemon zest. Set aside for 10 minutes to juice. Combine the remaining 2 tablespoons sugar and the cornstarch in a small bowl, then stir the mixture into the fruit. Stir in the almond extract.
• 3. To assemble the pies, roll out your favorite pie crust. Cut circles big enough to fill a muffin well. You could use a lid or a biscuit cutter. Place the circles into the muffin tin as if you were filling a pie plate. Fill with pie filling, almost to the top. With remaining dough pieces, cut strips for these, but you could take a small cookie cutter and cut out shapes and put on top.
• 4. Sprinkle some sugar on the tops and bake for 20-25 minutes. Let cool and serve.

NECTARINE PIE

Steps:

• Preheat oven to 400 degrees F (205 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 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.
• Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

PEACH NECTARINE PIE

Steps:

• Roll out bottom crust.
• Combine peaches, nectarines, pumpkin pie spice,1 cup sugar,cornstarch, and ginger.
• Spoon peach mixture into crust.
• Roll out top crust and fit onto filled bottom crust.
• Cut steam vents into top crust.
• Brush top crust with beaten egg and sprinkle with 1 Tbsp sugar.
• Bake at 400 degrees for 15 minutes.
• Reduce oven temperature to 375 and bake 1 hour,20 minutes or until crust is golden and filling is bubbly.
• Cool on wire rack.

PEACH AND NECTARINE CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
• Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
• Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
• Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
• Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.