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.
Type: Dessert
Serves: 1 - 9" Pie
  • 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
  1. Preheat oven to 425° FPrepare 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.
Recipe by Life With Lorelai at