This is a great recipe for an apple pie with a bit of a twist: nectarines. Yes, that is what makes this recipe for apple pie different than most. And you know what? My kids absolutely love it! No sooner do I have it out of the oven than are they right beside me begging for a nice warm slice. I also enjoy this version and I’m not a big apple pie fan. I find that the nectarines give the pie a nice tart flavoring and, in my opinion, adds a little bit of zest to a tried-and-true recipe. So, if you’re looking for an interesting and tasty variation of the traditional apple pie, then this recipe is for you.
9″ pastry dough pie crust
3 Apples, cored and peeled
3 Nectarines, cored
1/3 cup butter
2 to 3 tablespoons of all-purpose flour
1/3 cup white sugar
1/3 cup packed brown sugar
2 tablespoons of water (if mixture is a bit too thick)
Cinnamon to taste
*Preheat oven to 425 degrees and proceed with preparing your pie*
Fruit and Crust Preparation
Arrange your pie dough in your baking dish and repeatedly poke dough with a fork in different areas on the surface, which will help prevent bubbling as the pie bakes. Next, you will need to core and peel your three apples (Tip: a vegetable peeler works well for peeling if you’re not good with a knife). Cut the apples in thin slices. Go ahead and prepare the three nectarines by removing the pit and cutting in thin slices as well. Arrange fruit slices in your pie dish. Now on to the sauce…
Start making the sauce with 1/3 cup of butter in a saucepan. Continuously stir the butter around in the pan until melted, and make sure that the temperature is not high enough to cause burning as the butter should stay yellow in color. Once the butter has melted, begin slowly adding 2 tablespoons of flour (add three if the mixture doesn’t form a paste). Continue stirring and combine 1/3 cup of white sugar and 1/3 cup of brown sugar together then add it to the butter mixture. Add a little bit of water (about 2 tablespoons) if you find the mixture is a bit thick. Add cinnamon to taste. Bring the sauce up to a boil and then reduce heat to a simmer. Make sure that the sauce is caramelized and thickens up before you add it to your fruit (Tip: You can toss your fruit with a little flour so that the juices thicken during baking). Once the sauce is ready drizzle it evenly over the fruit in your pie dish. You can add pie dough for a covering if you choose, but I’m not a big dough fan and I think the look of the fruit without the covering makes it more appealing.
Bake your pie for 15 minutes at 425 degrees then reduce to 350 degrees and continue to bake for 35 to 45 minutes. Remove pie and let it cool off for a bit. This pie is awesome served warm!
For a variation of this recipe, try using strawberries or peaches. Get creative and enjoy!