This incredible Nectarine Pie recipe is delicate, tart, and sweet. It’s a perfect way to celebrate stone fruit season! While I recommend using the included homemade pie dough recipe for the best results, you can also use a store-bought crust to save time.
I’m so not ready for summer to be over. These past few months in particular have been really amazing and I’m not ready to move forward yet. Temperatures have been mild and the produce has been plentiful.
I got to the beach three times. I got the European vacation I’d been anticipating for years. I’ve been so incredibly spoiled. I don’t want it to end. I’m being selfish.
This nectarine pie is easing my pain a bit.
This homemade pie might be my last chance to celebrate stone fruit for awhile. I don’t know, maybe I’ll squeeze something else in. But you should really make this before nectarines have vanished for the year.
Each bite of this sweet, decadent pie tastes like summer. A beautiful, mild, adventurous summer that I’ll never forget.
Homemade Pie Dough Ingredients
(Note: store-bought dough can be substituted)
- All-purpose flour
- White granulated sugar
- Unsalted butter
Nectarine Pie Filling Ingredients
- Ripe nectarines
- Fresh-squeezed lemon juice
- White granulated sugar
- Light brown sugar
- Ground cinnamon
- Fresh nutmeg
- Cornstarch
Tips For Perfect Homemade Pie Dough
I realize many people get nervous about making pie dough from scratch, but I promise it’s not difficult if you’re willing to practice a few times to get the hang of it. Once you get a feel for the dough (and specifically, the butter temperature), it becomes second nature.
Here are a few tricks to help you along:
- I prefer using a food processor because it’s a fast way to incorporate the cold butter. The trick is to stop mixing as soon as the cold water combines with the other ingredients.
- At this point, the dough will look like it’s barely holding together. That’s ok, don’t overwork it! Turn the ingredients out into a large bowl, and finish combining by hand. It should come together after kneading a few times.
- Always let the dough chill before rolling it. You want the butter to be slightly soft while rolling so the dough doesn’t crack, but not so soft that it starts melting and sticking to the counter.
- Take breaks as needed to rest your dough on the counter or in the refrigerator if the butter temperature needs adjusting.
How to Measure Flour
For baked goods (as well as desserts like custard and ice cream), I always recommend using a kitchen scale to measure flour by weight instead of volume. Weight (ounces, grams, etc) will always give an accurate measurement of dry goods; volume (cups) can create varied results.
A cup of flour can weigh anywhere from 3 1/2 to 5 ounces. That could make a big difference in your recipe! If you still want to use cups, there’s a proper technique to make sure you get the best results possible.
My post How to Measure Flour explains all of this in more detail.
More Homemade Pie Recipes
If you like this nectarine pie, be sure to also check out my Key Lime Pie, Apple Pie with Cheesy Crust, Strawberry Pie, and Pumpkin Slab Pie!
Nectarine Pie
Ingredients
For the dough:
- 12 ounces all-purpose flour (2 1/2 cups)
- 2 ounces granulated sugar (1/4 cup)
- 1/2 teaspoon kosher salt
- 8 ounces cold unsalted butter, cut into small pieces
- 1/3 cup cold water
For the filling:
- 3 1/2 pounds ripe nectarines, approximately 6-7
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- a few gratings of fresh nutmeg
- 1/8 teaspoon kosher salt
- 3 tablespoons cornstarch
For the topping:
- 1 tablespoon milk or cream
- 1 tablespoon turbinado sugar (granulated sugar may be substituted)
Instructions
Prepare the dough:
- To prepare the dough, place the flour, sugar and salt in a food processor. Pulse the dry ingredients several times to mix.
- Add the butter and pulse the machine until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine).
- With the machine running, add the water and mix until the dough just begins to come together. It will still be very crumbly but should form dough when pressed together.
- Divide the dough into 1/3 and 2/3 portions, wrap in plastic wrap and flatten into round discs. Place in the refrigerator for a minimum of 1 hour (up to 48 hours).
Prepare the filling:
- Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water. After 30 seconds to 1 minute you should see the skin separating slightly from the fruit. Use the slotted spoon to move the nectarines into the ice water bath. Repeat with the remaining nectarines.
- Peel the skin from the nectarines (discard the skins). If any of the skins are stubborn, use a small paring knife to assist in the peeling. Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with the lemon juice.
- In a small bowl, stir together the sugars, cinnamon, nutmeg, salt and cornstarch. Add to the nectarines, stirring to combine. Set aside.
Assemble the pie:
- Preheat the oven to 425 degrees F.
- On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the dough as well). Carefully place in a 9 1/2 inch pie pan. There should be a slight overhang. Add the nectarine filling.
- Re-flour the surface and roll out the smaller portion of dough to approximately 10 inches in diameter. Use a pizza slicer to cut 8 even strips. Layer the strips in a decorative lattice pattern. Cut off any excess overhang from the strips and then fold the bottom overhang over the strips. Use a fork to gently crimp the edge of the crust all around.
- Brush the milk or cream evenly over the dough and sprinkle with the turbinado sugar (this will add a nice crunch).
- Place the pie pan on a baking sheet and place in the oven. Cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the crust is brown and the filling is bubbly.
- Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Graham @ Glazed & Confused says
I’m totally with you. I started school today and all I’ve been thinking about is how quickly the temperatures will start to descend and I’ll be putting pumpkin and sweet potatoes in everything edible.
Your pie looks amazing. The perfect last hurrah to stone fruit + a poignant goodbye to summer. The photos are equally as delicious!
So glad I stumbled upon your blog. Everything around here looks amazing!
Jennifer Farley says
Thanks so much for the kind words (and for stopping by) :)
Rochelle @ Oh So Sweet Baker says
Commenting from your tweet.
Ps. This nectarine pie looks divine!!
Jennifer Farley says
I appreciate it, looks like clearing my cache fixed the issue!!
Riley Wofford says
The end of summer is bittersweet. I love me some nectarines, but I also love not having back sweat. That’s nice too.
Kate+@+Diethood says
You really ARE having an amazing summer! LUCKY GIRL! You deserve it!! As I deserve THAT pie to join mah belly! SO BEAUTIFUL!!
Megan+{Country+Cleaver} says
I’m having pangs of being excited for fall and really wanting summer to keep going. But either way there is pie to be had in every season!! And this lattice crust is beautiful!!
Kate+@+Diethood says
What a gorgeous pic! We’ve got a few months to wait for stone fruit season but I think pies are definitely in my destiny! :D
Heather says
Such pretty pie! I, too, am dreading the end of summer. I love the laid back nature of it all and am not looking forward to the hustle of fall and winter.
Marissa | Pinch and Swirl says
Can’t wait to hear about this big project, Jennifer!
I’m with you about summer – this one especially. Fall (read: soup) is usually heavy on my mind by now, but the fruit this year has been so. amazing. Nectarines included and this pie you’ve made is gorgeous.
Naomi @ Bakers Royale says
I’m with you, I don’t like the shorter days. I do love the cooler weather though. This pie-oh my! It’s freaking gorgeous.
SHanna @ Pineapple and Coconut says
I would love to live in an endless summer because of beach days and stone fruit. I am not a fan of fall or winter. I love my heat and sunshine. Gorgeous pie!
Nik@ABrownTable says
I’m curious to see how “cold” it gets here in the Bay, though I will miss all the summer fruit. I would love to stuff my face in that pie.
marcela says
oh… I’m so hungry right now… and i just ate…
Liz says
You HAVE had a super summer! And I know you’ll rock your new project! Just like you did with this pie. I’m a sucker for stone fruit, too. I think I better bake just one more pie, too :)
Katie @ Butterlust says
Just move yourself down to Austin, TX and you can have summer through the end of November!! No really, that happens here and I LOVE IT. Such a lovely pie and the photos are beautiful, as always!
Alice @ Hip Foodie Mom says
Jen, I totally hear you on seeing summer come to an end. . but it has been a wonderful summer and I soooo want to wear my sweaters again. :P This pie is absolutely beautiful. . and that major project you are about to embark on? Embrace it, girl! :) and hey, I’ll see you at BHP in PA next month! Are you speaking there?