Nectarine Pie

Nectarine Pie

Vicki 0

"A different type of pie and very good. My husband would eat the whole pie if I allowed him."

Ingredients {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
  2. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
  3. 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.
  4. Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.
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Reviews 64

  1. 70 Ratings


Deeeelicious! I followed another reviewer's advice and added more spices: 1/8 tsp ginger and 1/4 tsp nutmeg and doubled the cinnamon. I also added a crumble topping of 1/2 cup brown sugar, 1/2 cup flour, and cut in enough butter to make it moist and crumbly (I think up to a 1/4 cup). Sprinkle it on top and pop it in the oven. Baking time and temp stay the same. YUM!

April D.

Yum! Here is a hint to help get the skins off easier. Before you put the fruits in the boiling water cut a small X in the bottom with a pairing knife then after blanching them in the boiling water and cooling them you can just peel them like a banana.


I went looking for some ideas for me to do some thing with my nectarines. I found this recipe and it decided to makie it. It was fantastic! After looking at the recipe and reading through the reviews, I came up with a few changes I wanted to try. Here are the changes I made. I made a one crust pie. I did not peel the nectarines. I cut the nectarines in slices and since I used what I picked off my tree, I filld up the pie pan using a circular pattern so the whipping cream could still flow through. Instead of a pie crust topping, I made a crumb topping with brown sugar, flour, cinnamon & brown sugar. Then I sprinkled the top with sliced almonds. I left everything else the same. I cooked the pie for only 30 min. and when it was time to cut it, it was a little on the runny side. It was difficult to serve. Maybe I should have cooked it longer. I am not sure. I made another one the next night for another get together, and baked it about 6 min. longer, but it was still a bit runny. Both times the pies were slightly warm while cutting. I am wondering if the reason why it is running is because I am adding too many necartines. It really didn't matter though, because I served it with Breyers French Vanilla ice cream and it was delicious. Both times it was a bit hit and nothing was left over!