Well, It’s Confession Time…
Cake has never been a favorite of mine (sorry to all you cake lovers out there).
So, my mother and/or dad used to bake me a pie every year for my birthday. When I was growing up, we had a nectarine tree in the backyard, and with my birthday in August it was perfect timing for fresh nectarines. My mom and dad created this recipe, and it has been my favorite ever since.
Enjoy with me a slice of the most delicious birthday pie…
Fresh Nectarine Pie
Non-Soggy Pie Crust:
- 2 1/2-Cups Flour
- 1-Cup Crisco
- 1 Egg
- Dash of Salt
Put egg in a measuring cup; add Milk to make 3/4 cups; blend together. Combine shortening, flour, and salt in a bowl until it is the consistency of corn meal. Add milk and egg mixture; blend. Separate into three balls and chill in the refrigerator until ready to use. Roll out on a floured board with a floured rolling pin.
Yield: Three, single pie crusts.
- 1 Pie Crust, plain
- 4-Cups Fresh Nectarines (about a dozen), sliced
- 3/4 Cups Sugar
- 1/4 Cup Flour
- 1/4 tsp. Salt
- 1/4 tsp. Nutmeg, ground
- 1/2 Cup Sour Cream
- 1 Egg, slightly beaten
Prepare Nectarines: Bring a pot of water to a boil. Rinse nectarines and use a paring knife to slice an “X” in the bottom of the fruit. Drop the “X’d” nectarines into boiling water for 3-minutes; remove promptly. You will see how the “X” has swelled slightly. Allow the fruit to cool enough to be able to handle them.
Starting from the “X”, peel the nectarines. Using the paring knife, cut nectarines from the outside to the pit. Do this all the way around the nectarine making thin slices. Then you can start pulling the slices away from the pit. As you can see from the above photo, the slice fall off easily. Let nectarines stand for at least 15-20 minutes. They will release juice.
Line pie pan with pastry; prick the bottom and sides with a fork for venting. Cut remaining pastry into thin strips for making a lattice top for the pie.
In a large bowl, blend Sour Cream and Egg. In a separate bowl, mix Sugar, Flour, Salt, and Nutmeg. Stir dry ingredients into sour cream mixture. Drain juice from nectarines, add to the sour cream blend, and combine.
Pour pie filling into pastry shell, make lattice top. To make the lattice top, I start by placing strips of pie dough parallel across the pie. Then I peel back every other strip and lay a strip going across. Replace the peeled back strip on top of the dissecting strip to make a basket weave pattern. Then peel back the set of strips you did not before and alternate the process all the way across the pie. Trim the edges of the latticework to fit the pie. Cover pie crust EDGE ONLY with Crust Protectors (Use foil to make a small. loose tent if you don’t have any).
Bake at 425 degrees, about 40-45 minutes.
Yield: One, 9-inch pie
NOTE: I usually get two pies from this recipe by adding a few extra nectarines.
Let the pie cool before serving. When pie is cooled through, cover and store in refrigerator.
And now for a little more confession… As you can see, I didn’t use my Crust Protectors. I baked this at Luke’s house and didn’t have them with me. It was late and I didn’t think to use foil. I also took the lazy way and used store bought pie dough—don’t hate me, please.
Oh well, the pie still tasted AMAZING! Fresh Nectarine Pie is a perfect dessert for Summer/Fall, so refreshing and delicious. It makes a yummy breakfast too.
What is your favorite Birthday Dessert?
Do you have any special pies that you make?