Recipe courtesy of Love Apple Farm
Peach and Nectarine Pie
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 835
- Total Fat
- 51
- Saturated Fat
- 15
- Carbohydrates
- 86
- Dietary Fiber
- 5
- Sugar
- 22
- Protein
- 9
- Cholesterol
- 24
- Sodium
- 336
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.