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Nectarine Pie

Packed with a juicy, cinnamon-spiced filling in a flakey butter crust, this delicious nectarine pie is a summer classic that the whole family will love. Add a scoop of melty vanilla ice cream for the perfect diner-style à la mode dessert.

nectarine pie recipe

The best nectarine pie recipe

I know summer is in full swing when fresh nectarines pop up at the farmer’s market. These scrumptious stone fruit taste like summer heave, all sweet and juicy, and make some of the best pies!

My homemade nectarine pie is a wonderful dessert for any occasion, from a backyard BBQ to a holiday to a fancy Sunday dinner.

A flaky, buttery pastry crust is filled with a luscious, sweet filling that is brimming with juicy nectarine chunks, sugar, and spices. Just perfect with a scoop of vanilla ice cream!

Even if you aren’t a big pie baker, I hope you try this nectarine peach pie. It’s easy, delicious, and well worth the effort. You can even use a store-bought pie crust and get great results.

Nectarines are often overlooked, but they are one of the best summer fruits, in my opinion. You also have to try our nectarine bread, nectarine galette, and nectarine cobbler this summer.

nectarine pie ingredients

Ingredients

There is nothing better than a perfect nectarine pie during the summer months. When stone fruits are in season, you have to try this recipe! Let’s chat about the ingredients. For exact measurements, see the recipe card below.

  • Pie crust: I always make my 3-ingredient pie crust. It does take extra time, but you can’t beat the buttery taste of a homemade pie crust. Of course, you can purchase a refrigerated pie crust if preferred.
  • Nectarines taste best when they’re in season. At their peak, they are sweet + juicy and the flavor is unmatched. When buying nectarines from the store, allow them to ripen on the counter for a day or two to ensure they are ripe and easy to peel.
  • Granulated sugar sweetens the filling. Feel free to swap in brown sugar for a subtle caramel note.
  • All-purpose flour is my preferred choice for thickening fruit pie fillings and helps bind the liquids released from the nectarines during baking.
  • Lemon juice complements the nectarines and brings out even more nectarine flavor. It also prevents the fruit from browning.
  • Ground cinnamon is a traditional spice for nectarine pie and adds a lovely warmth. You can also add a dash of nutmeg for extra depth of flavor.
  • Ground ginger (optional): A touch of ginger adds a little zing and doesn’t overpower the nectarine aroma but enhances the other flavors.
  • Butter: Dotting small cubes of butter onto the fruit creates a richer filling. Salted and unsalted butter are both fine.

Egg wash

To create a crispier, golden-brown crust, brush the pie crust with an egg wash, made from 1 egg and a splash of milk. I also like to sprinkle the top coarse turbinado sugar for a sparkly crunch, but that is optional.

how to make nectarine pie

How to make nectarine pie

This nectarine pie recipe takes some effort, but it’s so worth it! Trust me, once you try it, you’ll be making time in your schedule to bake this delicious pie again. Let’s go over the instructions step-by-step:

step 1 prepare nectarines

#1: Prep fruits

  • Prepare nectarines. Using a paring knife, remove the peel of the nectarines and slice each fruit in half. Remove the pit, then cut into 1-inch chunks. Place the nectarine chunks into a bowl, cover, and refrigerate until you’re ready to mix the filling.
step 2 roll out crust

#2: Bake pie crust

  • Preheat oven. Adjust the oven rack to the lower third position and preheat your oven to 425°F.
  • Prep pie crust. Roll out the bottom crust on a lightly floured surface until you have a 12-inch circle. Carefully place the bottom crust into a deep-dish 9-in / 23 cm pie plate. Don’t crimp or flute the edges for now. Brush the bottom with a little egg white to protect the dough from becoming soggy later. Set aside.
step 3 mix nectarine pie filling

#3: Mix nectarine pie filling

  • Mix nectarine filling. In a large mixing bowl, combine the sugar, all-purpose flour, cinnamon, and ginger. Add the peach chunks and lemon juice and stir until well combined.
  • Fill bottom crust. Pour the filling into the prepared pie crust and spread out evenly. Dot pieces of butter on top of the filling. Set aside as you assemble the top pie crust.
step 4 make lattice top

#4: Make lattice topping

  • Create lattice top. To make the lattice topping, roll out the top crust to a 12-inch circle. Use a pastry wheel to cut the rolled-out crust into strips. Then thread the strips together, going over and under, to create the pattern. Trim the strips as needed once the lattice is on the pie. Finally, use the bottom crust edges to seal the lattice. Press the edges with the tines of a fork or flute/crimp as desired.
  • Egg wash. Mix the egg and milk until smooth. Then lightly brush over the lattice crust and sprinkle with coarse sugar.
step 5 bake nectarine pie

#5: Bake & cool pie

  • Bake pie. Bake the pie for 20 minutes at 425°F. Then reduce the heat to 375°F and continue baking the pie for an additional 45 to 50 minutes. You want the crust to brown and the filling bubbling through the lattice to be sure the cornstarch has been activated.
  • Cool & chill. Remove the nectarine pie from the oven and let cool at room temperature for the filling to thicken, for at least 6 hours. The longer the pie sits, the thicker the fruit filling will be. Refrigerate the pie until ready to serve.
nectarine pie filling

Tips for the best nectarine pie

As with any recipe, I have a couple of tips and tricks that will help you achieve the tastiest nectarine pie possible. I even threw in a few variation ideas in the next section.

  • Avoid mushy, bruised nectarines: For the best texture, pick ripe nectarines that are soft but still slightly firm. Reserve bruised fruit for jam or compote making.
  • Don’t mix the filling beforehand: The nectarines will release too much liquid. Instead, it’s best to mix the filling immediately before you spread it into the bottom crust. If you want to prep ahead, you can peel and chop the nectarines, then cover and refrigerate them for 1 to 2 days before making the filling.
  • Place a baking sheet under the pie pan: Nectarine pie tends to bubble and drips as it bakes. Placing a rimmed baking sheet under the pie pan helps to catch the bubbled-over juices. And to make cleanup even easier, line the baking sheet with aluminum foil.
  • Start baking at a high temperature: The trick is to bake the pie at 425°F / 220°C for the first 20 minutes, and then reduce the temperature to 375°F / 190°C for the remainder. The initial hot oven burst helps to set the crust and encourage the filling to thicken quicker.
  • Let the pie bake for a long time: Nectarine pie takes longer than other pie recipes like pecan pie or pumpkin pie. You want to see the juicy filling bubbling at the surface, which takes about 70 to 80 minutes. The internal temperature in my test pies was approximately 200°F / 95°C when done. It’s easy to take with an instant-read thermometer because of the lattice top.
  • Tin foil pie crust shield: To prevent the pie crust from browning too quickly, cover the edges with a pie crust shield. You can buy a pie crust shield or make one from tin foil. Cut a 14-inch / 36 cm square piece of foil and fold it in half. Cut out a 6-inch / 15 cm half circle on the folded edge. Unfold and carefully fit the foil over the pie crust edges, leaving the center of the pie exposed.
  • Let the pie cool completely: Cutting into warm pie will give you a soupy slice of pie. The pie needs to cool at room temperature for at least 6 hours because the filling needs time to set up as it cools.
nectarine peach pie

Variations

  • Almond extract: 1 teaspoon of almond extract gives the nectarine pie filling the most incredible flavor.
  • Crumble topping: To make a nectarine crumble pie, combine 1/2 brown sugar, 1 tsp ground cinnamon, 3/4 cup all-purpose flour, and 1/3 cup melted butter until thick streusel form. Sprinkle over the nectarines and bake the pie as instructed.
  • Peaches: Fresh peaches are the perfect stand-in for nectarines in this recipe.
  • Mix & match the fruit: You can also pair nectarines with other fruit or berries. Try half nectarines and pears or apricots, or 2/3 nectarines and 1/3 raspberries, blueberries, or blackberries.
nectarine pie a la mode

Storage & make-ahead

Make nectarine pie ahead of time

Nectarine pie is a wonderful pie to make ahead of time. Here are a few tips:

  • Whole pie: Nectarine pie is a great dessert to prepare 1 day in advance since the filling will have time to set overnight.
  • Pie crust: You can make a homemade pie crust in advance to save time on the day you are actually baking the pie. It will keep well for up to 4 days in the fridge and the freezer for up to 3 months. 
  • Nectarines: Avoid making the filling ahead of time. The nectarines will release too much liquid, resulting in a soupy nectarine pie. It’s best to assemble the fruit right before you spread it into the bottom crust. If you want to prep ahead, you can chop and peel the nectarines, spritz them with lemon juice, cover, and refrigerate for 1 to 2 days before mixing them with the other filling ingredients.

How to store nectarine pie

Keep your nectarine pie loosely covered in the refrigerator and consume within 3 to 4 days. Please note that the longer the pie is kept, the nectarines will brown and the crust will soften.

Freeze nectarine pie

The baked nectarine pie freezes well for up to 3 months. Wrap it well in several layers of plastic wrap and heavy-duty aluminum foil. When ready to serve, thaw the pie in the fridge overnight and let come to room temperature before eating.

nectarine pie

Nectarine Pie Recipe

Yield: 10 servings
Prep Time: 3 hours
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 15 minutes

Packed with a juicy, cinnamon-spiced filling in a flakey butter crust, this delicious nectarine pie is a summer classic that the whole family will love. Add a scoop of melty vanilla ice cream for the perfect diner-style à la mode dessert.

Ingredients

  • 2 refrigerated pie crusts (1 bottom + 1 top crust, see note below)
  • 3 pounds / 1.4 kg nectarines (8 to 9 medium fruits)
  • 2/3 cup / 135 g / 4.8 oz granulated sugar
  • 1/2 cup / 60 g / 2 oz all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger (optional)
  • 2 tbsp / 30 g / 1 oz cold butter, cut into small cubes
  • 2 tbsp egg white (optional)

Egg Wash (optional)

  • 1 large egg
  • 1 tbsp milk
  • coarse sugar for sprinkling on crust

Instructions

  1. Prepare nectarines. Using a paring knife, remove the peel of the nectarines and slice each fruit in half. Remove the pit, then cut into 1-inch / 2.5 cm chunks. You'll need 8 cups of nectarine chunks, which is around 3 lb or 1.4 kg. Place the nectarine chunks into a bowl, cover, and refrigerate until you're ready to mix the filling.
    Tip: If the skin doesn't come off easily, try this method: Score an "X" on top of the nectarines, then place them in boiling water, and let sit for 30 seconds to 1 minute. Transfer them into a bowl of ice water and the skin should slide off easily.
  2. Preheat oven. Adjust the oven rack to the lower third position and preheat your oven to 425°F / 220°C / gas mark 7.
  3. Prep pie crust. Roll out the bottom crust on a lightly floured surface until you have a 12-inch / 30 cm circle. Carefully place the bottom crust into a deep-dish 9-in / 23 cm pie plate. Don't crimp or flute the edges for now. Brush the bottom with a little egg white to protect the dough from becoming soggy later. Set aside.
  4. Mix nectarine filling. In a large mixing bowl, combine the sugar, all-purpose flour, cinnamon, and ginger. Add the peach chunks and lemon juice and stir until well combined.
  5. Fill bottom crust. Pour the filling into the prepared pie crust and spread out evenly. Dot pieces of butter on top of the filling. Set aside as you assemble the top pie crust.
  6. Create lattice top. To make the lattice topping, roll out the top crust to a 12-inch / 30 cm circle. Use a pastry wheel to cut the rolled-out crust into strips. Then thread the strips together, going over and under, to create the pattern. Trim the strips as needed once the lattice is on the pie. Finally, use the bottom crust edges to seal the lattice. Press the edges with the tines of a fork or flute/crimp as desired.
  7. Egg wash. Mix the egg and milk until smooth. Then lightly brush over the lattice crust and sprinkle with coarse sugar.
  8. Bake pie. Bake the pie for 20 minutes at 425°F / 220°C / gas mark 7. Then reduce the heat to 375°F / 190° / gas mark 5 and continue baking the pie for an additional 45 to 50 minutes. You want the crust to brown and the filling bubbling through the lattice.
    Tip: If the edges of the crust brown too quickly, cover the pie with a pie shield or strips of aluminum foil halfway through baking.
  9. Cool & chill. Remove the nectarine pie from the oven and let cool at room temperature for the filling to thicken, for at least 6 hours. The longer the pie sits, the thicker the fruit filling will be. Refrigerate the pie until ready to serve.
  10. Serve. Cut the pie into slices and serve with vanilla ice cream, whipped cream, or caramel sauce. You can eat peach pie cold, at room temperature, or warm. Enjoy!
  11. Store. Store leftovers well covered and refrigerated and enjoy within 4 to 5 days. If you'd like to rewarm it, heat a slice in the microwave for 15 to 20 seconds.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 168mgCarbohydrates: 80gFiber: 8gSugar: 48gProtein: 7g

More nectarine desserts

Nectarine season is here, so it’s time for all the nectarine recipes to come out! I’ve put together a few of my very favorites that you need to try this year. They are so tasty and great for any occasion!

nectarine pie recipe

Other pies to love

Baking pies can seem intimidating, I know, but if you start with my 3-ingredient pie crust, the rest is easy. Once you start making pies, you won’t want to stop, they are simply fabulous! Try some of your other pie recipes the next time you need a delicious dessert!

Katie T

Saturday 2nd of September 2023

The instructions mention cornstarch activating, but the ingredients do not list it. Am I missing something? Thanks!

Cyna | Country Hill Cottage

Saturday 2nd of September 2023

Hi Katie! Thank you for catching that! I tested the recipe with flour and cornstarch and ultimate found flour to be the better thickener. Happy baking!

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