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strawberry nectarine pie

There is little in the world of dessert that brings me more joy than pie. They are so easy to make (way easier than you think), versatile, and are perfect for any occasion. Like because it’s tuesday. Or you happen to have a ton of strawberries to use.

This was my recent predicament. A billion pounds of strawberries picked by yours truly (and a tiny helper, although I think she ate more than went in the basket). It’s a good problem to have.

Also good are a bunch of nectarines. They’re my favorite stone fruit and I think they’re highly underused for baking. If they’re a tad on the firm side, they’ll hold up a bit better in the pie.

Two gorgeous summer fruits ready for pie. I like to leave the strawberries whole (as long as they’re small) because they retain more of their juices and give a nice little burst when they squish between your teeth.

Add a little sugar…

…and a bit of cornstarch to thicken the juices.

Toss together.

Prepare your favorite pie crust. I swear by Elise’s. Swear. By. But if you use store bought, no judgement here!

Fill.

Cover.

Slit a few holes and brush the top with butter.

Sprinkle with sugar and then set the whole pie on a large sheet of aluminum foil. Bring the excess foil up and around the pie to prevent the edges from getting too brown. Handy trick, eh? I learned it from the fantastic Sonja Groset.

Place the whole thing on a cookie sheet and bake according to your crust directions.

If you can, let the pie sit overnight before slicing (I know, I know. It’s torture.). But it will prevent the filling from being too runny. Cutting into a warm pie will yield nothing but a gloppy mess.

What’s better than that this gorgeous red filling?

Oh, right—the perfectly buttery, flaky crust. That’s what.

The nectarines balance nicely with the strawberries so the pie is not too sweet and not too tart. Perfection on a plate, if I do say so myself. Take advantage of all that gorgeous summer fruit while you can and make this pie. They didn’t coin the term “easy as pie” for nothing.

-RDG

Strawberry Nectarine Pie   printable version

This pie is a great way to take advantage of ripe summer fruit. I adore this perfect pie crust from Simply Recipes, but use whatever recipe you prefer. Makes one 9″-10″ pie. 

  • 5 cups whole strawberries, washed and hulled
  • 4-5 medium nectarines, sliced
  • 1/2 c sugar, plus more for dusting
  • 4 1/2 tbsp cornstarch
  • your favorite pie crust
  • 2 tbsp butter, melted
  • vanilla ice cream (optional)
1. Place strawberries and nectarines in a large bowl. Add sugar and cornstarch, stirring to coat.
2. Preheat oven according to crust directions. Press bottom crust into pie plate. Pour in fruit mixture. Cover with top crust and pinch edges together with moist fingers. Cut slits in the top crust, brush with melted butter and dust with sugar. Place pie plate on a large sheet of aluminum foil and gather the excess foil up to cover the edges of the crust, crimping it into place.
3. Bake according to crust directions*. Let cool completely, preferably overnight to allow juices to set. Serve topped with vanilla ice cream.
*If using the crust from Simply Recipes, bake at 400F for 30 minutes, then reduce temperature to 350F and bake an additional 30-45 minutes, drawing back foil for last 15 minutes, until crust is golden and filling is bubbly.

 

 

Comments

  1. Ooh that foil trick is good. I have a couple of pie crust rings that I can throw on the edge if it starts to look too brown, but they are only for 9″ pies. I’ve had trouble a couple of times with bigger pies, and let me tell you – trying to scrunch a bunch of foil strips onto a scalding hot pie, firmly enough that they won’t fall off the second you try to put it back in the oven, is an exercise in massive frustration. This looks way easier! :)

    • rainyd01 says:

      Isn’t it a great trick? I buy the Reynold’s foil from Costco and a square is just the perfect size for my 10″ pie plate.

  2. I love it.. the tinfoil is great.. I have always put it on the edges but never thought to wrap the pie in it… great way to keep any spill over from making a huge mess. I also love the idea of the two fruits together.. never would have thought of that.. can’t wait to try it.

    • rainyd01 says:

      Hope you enjoy, Michelle! The foil is great for catching those bubbly spills. But I also put the whole thing on a cookie sheet just in case. Nothing worse than burned fruit juices on the bottom of your oven :(

  3. Ah – thanks for the shout-out! It’s a handy trick to use the foil like that. Especially for berry pies. Yours looks delicious :)

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