This delectable summertime pie smells amazing while it’s baking and tastes even better! Every bit as good as peach pie, the beauty of using nectarines with their smooth, thin skins is that you don’t have to peel them first. Serve warm or cold, plain or topped with whipped cream or a scoop of French vanilla ice cream.
Ingredients:
Pie:
⅔ c. white sugar
4 Tbsp. all-purpose flour
½ tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. ginger
1 c. heavy whipping cream
¼ tsp. vanilla extract
1 unbaked pie shell, 9″
Crumble topping (optional):
½ c. all-purpose flour
½ c. brown sugar
¼ c. butter
Directions:
- Preheat oven to 400°
- In a bowl, combine sugar, 4 tablespoons flour, cinnamon, heavy cream and vanilla extract. Set aside.
- Cut nectarines in half and remove pits. Slice nectarine half and place in pie shell.
- Pour cream mixture over and around nectarine slices.
- If adding topping, mix together brown sugar and ½ cup flour; cut in butter and stir with fork until crumbly. Sprinkle over top of pie.
- Bake 35-40 minutes or until brown and bubbly.