Peach and Nectarine Pie

8 to 10 servings
  • Pie Crust:
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 2 cups shortening
  • Filling:
  • 1 pre-made (10-inch) pie crust
  • 5 medium size peaches
  • 5 medium size nectarines
  • 1/2 tablespoon lemon juice
  • 3 tablespoons all-purpose flour
  • 1/2 cup sugar
  • 1/4 ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Butter
Watch how to make this recipe.
  • To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.

  • Preheat oven to 450 degrees F.

  • Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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