Fresh Nectarine Pie - Featured Recipe Photo

Fresh Nectarine Pie With Lattice Top Pie Crust

Well, It’s Confession Time…

Cake has never been a favorite of mine (sorry to all you cake lovers out there), but it has to be a really great cake for me to be enthused.

So, my mother and/or dad used to bake me a pie every year for my birthday. When I was growing up, we had a nectarine tree in the backyard, and with my birthday in August it was perfect timing for fresh nectarines. My mom and dad created this recipe, and it has been my favorite ever since.

Enjoy with me a slice of the most delicious birthday pie…

Fresh Nectarine Pie

Non-Soggy Pie Crust

  • 2 1/2-Cups Flour
  • 1-Cup Crisco
  • 1 Egg
  • Milk
  • Dash of Salt

Put egg in a measuring cup; add Milk to make 3/4 cups; blend together. Combine shortening, flour, and salt in a bowl until it is the consistency of corn meal. Add milk and egg mixture; blend. Separate into three balls and chill in the refrigerator until ready to use. Roll out on a floured board with a floured rolling pin.

Yield: Three, single pie crusts.

Pie Filling

  • 1 Pie Crust, plain
  • 4-Cups Fresh Nectarines (about a dozen), sliced
  • 3/4 Cups Sugar
  • 1/4 Cup Flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Nutmeg, ground
  • 1/2 Cup Sour Cream
  • 1 Egg, slightly beaten

Directions

Prepare Nectarines: Bring a pot of water to a boil. Rinse nectarines and use a paring knife to slice an “X” in the bottom of the fruit. Drop the “X’d” nectarines into boiling water for 3-minutes; remove promptly. You will see how the “X” has swelled slightly. Allow the fruit to cool enough to be able to handle them.

Starting from the “X”, peel the nectarines. Using the paring knife, cut nectarines from the outside to the pit. Do this all the way around the nectarine making thin slices. Then you can start pulling the slices away from the pit. As you can see from the above photo, the slices fall off easily. Let nectarines stand for at least 15-20 minutes. They will release juice.

In a large bowl, blend Sour Cream and Egg. In a separate bowl, mix Sugar, Flour, Salt, and Nutmeg. Stir dry ingredients into sour cream mixture. Drain juice from nectarines, add to the sour cream blend, and combine.

Line pie pan with pastry; prick the bottom and sides with a fork for venting. Cut remaining pastry into thin strips for making a lattice top for the pie.

Pour pie filling into pastry shell, make lattice top. To make the lattice top, I start by placing strips of pie dough parallel across the pie. Then I peel back every other strip and lay a strip of pastry dough going across. Replace the peeled back strip on top of the dissecting strip to make a basket weave pattern. Then peel back the set of strips you did not before and lay another pastry strip. Alternate the process all the way across the pie. Trim the edges of the latticework to fit the pie. Cover pie crust EDGE ONLY with Crust Protectors (Use foil to make a small. loose tent if you don’t have any).

Bake at 425° F, about 40-45 minutes.

Yield: One, 9-inch pie

NOTE: I usually get two pies from this recipe by adding a few extra nectarines.

Let the pie cool before serving. When pie is cooled through, cover and store in refrigerator.

5 from 1 reviews
Non-Soggy Pie Crust
 
Non-Soggy Pie Crust - perfect for anything you use pie crust for.
from:
Type: Pastry
Serves: 3 Crusts
Ingredients:
  • Non-Soggy Pie Crust
  • 2 1/2-Cups Flour
  • 1-Cup Crisco
  • 1 Egg
  • Milk
  • Dash of Salt
Directions:
  1. Put Egg in a measuring cup.
  2. Add Milk to the egg to make 3/4 cups, and blend.
  3. Combine Shortening, Flour, and Salt in a bowl until it is the consistency of corn meal.
  4. Add milk and egg mixture, blend.
  5. Separate dough into three balls and chill in the refrigerator until ready to use.
  6. Roll out on a floured board with a floured rolling pin.
3.5.3208

5 from 1 reviews
Fresh Nectarine Pie With Lattice Top Pie Crust
 
Prep time
Cook time
Total time
 
A delicious summer pie filled with the fresh flavor of nectarine.
from:
Type: Dessert
Serves: 1 - 9" Pie
Ingredients:
  • 1 Pie Crust, plain (See my Non-Soggy Pie Crust recipe)
  • 4-Cups Fresh Nectarines (about a dozen), sliced
  • 3/4 Cups Sugar
  • 1/4 Cup Flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Nutmeg, ground
  • 1/2 Cup Sour Cream
  • 1 Egg, slightly beaten
Directions:
  1. Preheat oven to 425° F

    Prepare Nectarines:
  2. Bring a pot of water to a boil.
  3. Rinse nectarines and use a paring knife to slice an "X" in the bottom of the fruit.
  4. Drop the "X'd" nectarines into boiling water for 3-minutes; remove promptly.
  5. You will see how the "X" has swelled slightly. Allow the fruit to cool enough to be able to handle them.
  6. Starting from the "X", peel the nectarines.
  7. Using the paring knife, cut nectarines from the outside to the pit.
  8. Do this all the way around the nectarine making thin slices. Then you can start pulling the slices away from the pit.
  9. Let nectarines stand for at least 15-20 minutes. They will release juice.

    Making the Pie Filling:
  10. In a large bowl, blend Sour Cream and Egg.
  11. In a separate bowl, mix Sugar, Flour, Salt, and Nutmeg.
  12. Stir dry ingredients into sour cream mixture.
  13. Drain juice from nectarines, add to the sour cream blend, and combine.
  14. Line pie pan with pastry; prick the bottom and sides with a fork for venting. Cut remaining pastry into thin strips for making a lattice top for the pie.

    Putting the Pie together & Making the Lattice Top:
  15. Pour pie filling into pastry shell.
  16. To make the lattice top, I start by placing strips of pie dough parallel across the pie.
  17. Then I peel back every other strip and lay a strip of pastry dough going across.
  18. Replace the peeled back strip on top of the dissecting strip to make a basket weave pattern.
  19. Then peel back the set of strips you did not before, and lay another pastry strip.
  20. Alternate the process all the way across the pie.
  21. Trim the edges of the latticework to fit the pie.
  22. Cover pie crust EDGE ONLY with Crust Protectors (Use foil to make a small. loose tent if you don't have any).
  23. Bake at 425° F, about 40-45 minutes.
3.5.3208

 

 

And now for a little more confession… As you can see, I didn’t use my Crust Protectors. I baked this at Luke’s house and didn’t have them with me. It was late, and I didn’t think to use foil. I also took the lazy way and used store bought pie dough—don’t hate me, please.

Oh well, the pie still tasted AMAZING! Fresh Nectarine Pie is a perfect dessert for Summer/Fall, so refreshing and delicious. It makes a yummy breakfast too.

What is your favorite Birthday Dessert?

Do you have any special pies that you make?

 

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~Lorelai

 

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Contact Lorelai at Lorelai@LifeWithLorelai.com

     

66 thoughts on “Fresh Nectarine Pie With Lattice Top Pie Crust”

  1. Looks amazing, really. I even don’t know what kind of fruit it is. Honestly. The picture makes me hungry now. It is 10:00PM here. Thanks for sharing. I will keep the printable as collection.

  2. Hey, that’s just how you peel tomatoes for salsa! Except you only boil maybe 30 seconds because they’re softer I guess. How cool. I’ve never had a nectarine pie but dang, I’d totally order that one at a restaurant! That is like a work of art. Thanks for sharing. And Brady would agree with you on cake. He had too many made with egg pre-allergy-diagnosis and so would naturally avoid it and then never has developed a taste. Probably will always be that way.

    1. Try this recipe, Stephanie. Let me know what you and your family think. I use egg substitute for the pie crust when I make it for Rory…not an allergy like Brady, but she can’t have the fat from the yolk. It works great.

      Thanks for the tip on tomatoes! I’ve always wondered how that could be done easily. 🙂

      1. Egg substitute that is made from egg yolks? I’d have to use something completely egg-free, but there are a lot of alternatives. If you go on you tube to look up peeling tomatoes, I found a quick and easy video, but it’s basically the same. Cut the X, boil for 30 seconds and then put in an ice bath. The skin peels right off.

        1. It’s a fat issue for Rory, not an egg allergy. But it is amazing what kind of alternatives there are out there, isn’t it? I can’t wait for the next time I have a recipe that calls for peeled tomatoes…I won’t leave the skin on next time. 🙂

  3. Oh yum! That looks delicious. I am also super impressed that you got such an amazing looking lattice top crust! I have not had much luck with pie crust as is always wants to break apart.

    1. By the time I use the strips for the latticework, the dough has warmed a little, which makes it more pliable. You can see in the pictures how it just bends right over… Give it a try and let me know how it goes! 🙂

  4. This sounds and looks delicious and I’m sure it brings back great memories everytime you make it. I don’t know if I can keep my nectarines long enough to make a pie though. The kids would eat them before I did. 🙂

  5. oh my gosh. MUST TRY THIS. I can honestly say I would never in a million years have thought about making a pie out of nectarines……..
    Excellent job!
    And now I am hungry! 🙂
    ~Heather @ The Welcoming House Blog

    1. Hahaha…that is great. What a fun gift idea for a pumpkin fanatic. I’m glad you liked the latticework.

      FYI… be on the look-out within the next few weeks for a recipe that will feature PUMPKIN! 🙂

  6. Wow, yum!!! That looks so delicious! We have a bunch of nectarines ready to pick. Can’t wait to try it. Thanks again for letting me be a part of your awesome Linky Party!! #homemattersparty

  7. It looks so delicious and that lattice work on the top sets it apart. I would enjoy that recipe and put a nice big blob of whipped cream on it. I like to put cream on everything. What a nice birthday pie.
    I am enjoying this enormous party, congratulation on getting past your 500 goal.
    Kathleen
    #HomeMattersParty

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