Glazed Fresh Nectarine (or Peach) Pie

Is there anything better than biting into a fresh, fragrant, perfectly ripe nectarine or peach in the summertime? The sweet nectar rolling down your chin, your hands, and your arms is a reminder of how wonderfully juicy and messy they can be.

Take that same fresh-as-can-be flavor and put it in a pie crust for this summertime treat. I make it the same way I make fresh strawberry pie–based on my Aunt Marg’s recipe. The glaze is light in texture–not rubbery with too much gelatin. It’s not made with cooked fruit that could detract from the freshness I want to highlight and enjoy. There is just enough sweetness and almond flavoring to enhance the natural flavor of the nectarines, enough gooeyness to hold them together–barely, and enough shine to highlight the gorgeous colors.

Although I actually prefer peaches, not only were the ones at the store hard, but they couldn’t pass the sniff test (as in smells like a real peach) so I went with nectarines. The best thing about nectarines is there’s no need to peel. What a time-saver…plus, it makes the fiber count a little higher. And of course, that’s very important when you’re eating dessert.

Fresh Peach Glaze

Ingredients:
1/2 cup + 2 tablespoons cold water
2 tablespoons cornstarch
3 tablespoons (half of 4 oz box) powdered peach jello
3/4 cup corn syrup
1/4 teaspoon almond extract
1 – 1 1/2 quart sliced nectarines or peaches
Pre-baked 9-inch pie crust (See notes for my choices.)

Directions:
First: Combine water, cornstarch, Jello and corn syrup in that order. Stir or whisk until smooth. Cook until mixture boils and thickens. Add flavoring and allow to cool. (I prefer to cook the filling in my microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring 2-3 times.)

Second: Pour glaze over cleaned and sliced fruit in large bowl. Gently stir to distribute glaze throughout fruit. Pour into pie crust. Arrange fruit in picturesque manner if you care or you could just cover the pie with lots of sweetened whipped cream when you get ready to serve it and nobody will know the difference.

Refrigerate at least 2 hours. Best eaten the day it’s made.

Notes:
1. My choices for a pie crust would be a traditional pie crust, a cookie crust, or a pat-in-the-pan crust as seen here.
2. If using peaches, I sprinkle a tablespoon of lemon or orange juice over sliced fruit immediately after peeling and slicing to prevent browning.
3. This doesn’t usually slice very pretty. Oh well! Tastes fabulous–especially if you use good quality fruit. This is obviously a summertime recipe to be made when peaches and nectarines are in season.

More ideas for the fresh fruits of summer…

Fresh Blueberry Coffeecake

Glazed Fresh Strawberry Pie