NECTARINE-RASPBERRY SLAB PIE
Baking this free-form pie (it's technically an oversized hand pie) on a preheated baking sheet or pizza stone helps make the bottom crust extra-crisp and flaky. Play with your fruits and swap in peaches or blackberries if you'd like.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
- Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
- Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
- For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
- To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
- Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
- With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
- Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
- Let cool. Slice into wedges and serve warm or at room temperature.
NECTARINE PIE
There's really really nothing better than fresh fruit pie. Though peach pies are de rigeur in the summer, this one uses nectarines (O.K. you can use fresh peaches, too). This pie also takes a turn away from the traditional with a graham-cracker crust.
Provided by Amy M. Spindler
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
- Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
- Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 126 milligrams, Sugar 34 grams, TransFat 0 grams
NECTARINE PIE
This recipe came from an old magazine advertisement for Imperial Sugar. It's an easy to make sweet treat!
Provided by loof751
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, flour, cinnamon, almond extract, cream, and salt. Set aside.
- Place nectarines in boiling water for 30-45 seconds, then plunge in cold water.
- Remove skins.
- Cut the nectarines in half and remove the pits. Place the halves flat-side down in the pie shell.
- Pour cream mixture around the nectarines. Bake at 400 degrees for 35-40 minutes.
Nutrition Facts : Calories 325.8, Fat 18.7, SaturatedFat 8.7, Cholesterol 40.8, Sodium 203.4, Carbohydrate 38, Fiber 2.2, Sugar 22.1, Protein 3.1
NECTARINE PIE
A different type of pie and very good. My husband would eat the whole pie if I allowed him.
Provided by Vicki
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.8 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 8.7 g, Sodium 128.3 mg, Sugar 23.4 g
NECTARINE CRUMB PIE
Help a friend discover the joy of baking with a a gift that assembles all the tools and ingredients. A package for Nectarine Crumb Pie includes fruit, dough wrapped in waxed paper, a rolling pin, and a ceramic pie plate. Add a jar of crisp topping mixture and the recipe, and tie everything together in a kitchen towel.
Provided by Martha Stewart
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Roll out dough to a thickness of 1/8 inch and use it to line a 9-inch pie tin; crimp edges decoratively. Chill until firm, about 30 minutes.
- Heat oven to 400 degrees. Combine flour and sugar and toss with nectarines. Fill crust with the nectarines; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.
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