Plum And Nectarine Pie Recipes

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PLUM AND NECTARINE PIE



Plum and Nectarine Pie image

This is posted in response to a request for recipes with plums! Yum! Adapted from BH&G. If you wish, use an already made pie crust!

Provided by Sharon123

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 medium plums, pitted and sliced
2 medium nectarines, pitted and thinly sliced
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup shortening
6 -7 tablespoons cold water
milk
cinnamon sugar

Steps:

  • For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
  • Add the plum and nectarine slices; gently toss plums and nectarines until coated.
  • Set filling aside.
  • For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
  • Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
  • Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
  • Push moistened dough to the side of the bowl.
  • Repeat, using 1 tablespoon of water at a time, until all is moistened.
  • Divide dough in half.
  • Form each half into a ball.
  • On a lightly floured surface, use your hands to slightly flatten one ball of dough.
  • Roll dough from center to edges, forming a 12-inch circle.
  • Wrap the pastry around the rolling pin.
  • Unroll onto a 9-inch pie plate.
  • Ease pastry into the pie plate, being careful not to stretch it.
  • For top crust, repeat rolling with remaining dough.
  • Transfer the filling to the pastry-lined pie plate.
  • Trim the bottom pastry even with rim of pie plate.
  • Cut slits in top crust to allow steam to escape.
  • Place top crust on filling.
  • Trim top crust 1/2-inch beyond edge of plate.
  • Fold top crust under bottom crust; flute edge.
  • Brush with milk and sprinkle with cinnamon-sugar.
  • To prevent overbrowning, cover the edge of pie with foil.
  • Bake in a 375 degree F oven for 25 minutes.
  • Remove the foil.
  • Bake for 20 to 25 minutes more or until top is golden.
  • Cool pie on a wire rack.

NECTARINE, PLUM, AND RASPBERRY PIE



Nectarine, Plum, and Raspberry Pie image

Provided by Kemp Minifie

Categories     Dessert     Bake     Raspberry     Nectarine     Plum     Summer

Number Of Ingredients 22

Pastry:
2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2" cubes
1/4 cup cold vegetable shortening
1/2 teaspoon salt
5 to 7 tablespoons ice water
Filling and assembly:
2 pound nectarines, cut into 1/2" wedges
1 pound red or purple plums, cut into 1/2" wedges
12 ounces raspberries (about 3 cups)
1 tablespoon fresh lemon juice
3/4 cup sugar, divided
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/8 teaspoon salt
1 egg, beaten well
1 tablespoon sugar
Special Equipment:
pastry scraper
electric coffee/spice grinder
fluted pastry wheel
pizza cutter or sharp knife

Steps:

  • Pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
  • Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
  • Filling and assembly:
  • Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
  • Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
  • Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
  • Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
  • Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
  • Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
  • Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
  • Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
  • Cool pie to room temperature on a rack, at least 2 hours.

NECTARINE PLUM COBBLER



Nectarine Plum Cobbler image

I live in northern Manitoba, where fresh nectarines and plums are usually available only at summer's end. I make the fruit filling and freeze it for use all winter. My family really enjoys this recipe, and it's wonderful topped with vanilla ice cream. -Darlene Jackson, The Pas, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1-1/4 cups sugar, divided
2 tablespoons cornstarch
3/4 cup unsweetened apple juice
5 cups sliced peeled fresh plums
5 cups sliced peeled nectarines or peaches
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter
1-1/2 cups buttermilk
Vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 333 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 361mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.

NECTARINE-PLUM CROSTATA



Nectarine-Plum Crostata image

Fan-favorite stone fruits-nectarines and plums-taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 8

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg yolk
4 to 5 tablespoons cold water
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
3 cups sliced nectarines
2 cups sliced plums
1 tablespoon lemon juice
2 tablespoons cold butter
1 tablespoon sugar

Steps:

  • In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
  • Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
  • In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
  • Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g

NECTARINE AND PLUM TARTLETS



Nectarine and Plum Tartlets image

Categories     Food Processor     Dessert     Bake     Blackberry     Nectarine     Plum     Chill     Jam or Jelly     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

For pastry
2 cups all purpose flour
1/4 cup sugar
Pinch of salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water
For filling
4 firm but ripe nectarines, halved, pitted, cut into 1/3-inch-thick wedges
4 firm but ripe plums, halved, pitted, cut into 1/3-inch-thick wedges
3 1/2 tablespoons sugar
6 blackberries
1/2 cup plum jelly

Steps:

  • Make pastry:
  • Combine flour, sugar and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 1/4 cup ice water and process using on/off turns until moist clumps form. Gather dough together. Divide dough into 6 equal pieces. Flatten into disks. Wrap each in plastic. Chill until firm, at least 1 hour or overnight.
  • Position rack in center of oven and preheat to 400°F. Roll out each dough disk on floured surface to 5 1/2-inch round. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough onto bottoms and up sides of pans. Place pans on baking sheet.
  • Make filling:
  • Toss nectarines, plums and sugar in large bowl. Arrange fruit in crusts. Bake tartlets 10 minutes. Reduce heat to 350°F and continue baking until fruit is tender and beginning to bubble and crusts are golden, about 40 minutes longer. Transfer tartlets to rack and cool completely. Place berry in center of each.
  • Stir jelly in heavy small saucepan over low heat until melted. Brush warm jelly over tartlets. (Can be prepared 1 day ahead. Let stand at room temperature.)

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