Nectarine Pie
A bright, flaky nectarine pie with a tender crust and optional buttery crumble topping—perfect for late-summer baking.
Ingredients
For the crust
- 160 g all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- 8 tbsp cold unsalted butter , cut into cubes
- 3 tbsp ice water
For the nectarine filling
- 5 ripe nectarines about 2 pounds, pitted and sliced 1/4-inch thick
- 100 g granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp lemon zest
- ¼ tsp ground cinnamon optional
- Pinch of salt
For the crumble topping (optional)
- 65 g all-purpose flour
- 70 g brown sugar
- 4 tbsp cold butter , cubed
- Pinch of salt
To finish
- 1 egg beaten (for egg wash)
- Coarse sugar for sprinkling optional
Instructions
- Combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits. Add ice water one tablespoon at a time until dough just comes together. Form a disk, wrap, and chill 30 minutes.
- Toss sliced nectarines with sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Let sit 10 minutes to draw out juices.
- Preheat oven to 400°F (200°C). Roll chilled dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges. Add nectarine filling to crust.
- Scatter crumble topping over the filling or brush crust edge with beaten egg and sprinkle coarse sugar. Bake at 400°F for 15 minutes, then reduce to 375°F and bake 30–35 minutes until bubbling and golden. Tent with foil if edges brown too quickly.
- Cool at least 2 hours to allow filling to set. Serve warm or at room temperature with ice cream if desired.
Notes
- If nectarines are very juicy, add an extra tablespoon of cornstarch.
- Chill the crust to ensure flakiness.
- Tent with foil if edges brown before the filling is done.
- Store covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Nutrition
Calories: 320kcalCarbohydrates: 44gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 160mgSugar: 25g
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