Peach and Nectarine Pie

Yield:
8 to 10 servings
Level:
Intermediate
Ingredients
  • 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
Directions

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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