Nectarine Pie

"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 flo..." See moreur, 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!"

"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 a..." See morend 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 re..." See moreviews, 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!"