Glazed Fresh Nectarine (or Peach) Pie

Fresh Nectarine Pie post squared

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 pie_slice

 

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.

Glazed Fresh Nectarine (or Peach) Pie
 
A beautiful glaze showcases fresh nectarines or peaches in this summertime pie.
Author:
Recipe type: Dessert - Pies
Serves: 8
Ingredients
  • ½ cup + 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • 3 tablespoons (half of 4 oz box) powdered peach jello
  • ¾ cup corn syrup
  • ¼ teaspoon almond extract
  • 1 - 1½ quart sliced nectarines or peaches
  • Pre-baked 9-inch pie crust (I prefer a cookie-type crust)
Instructions
  1. Combine water, cornstarch, Jello and corn syrup in that order. Stir or whisk until smooth. Cook until mixture boils and thickens.
  2. 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.)
  3. 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.
  4. Refrigerate at least 2 hours. Best eaten the day it’s made.

 

More ideas for the fresh fruits of summer…

Fresh Blueberry Coffeecake

sliced fresh strawberry pie

Glazed Fresh Strawberry Pie

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{ 8 comments… read them below or add one }

healyh July 26, 2010 at 3:21 am

this more is more nutritious, more “primal or paleo” that tastes so good. OMG! It looks so temting, salivating over it. If only I know how to cook but I am gladly to tell my mum bout it and I know for sure that she cant wait to make this for our whole family

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Paula July 26, 2010 at 4:45 am

I made similar pie yesterday and I`m going to update it soon on my blog :)

Have a nice day!
Paula

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foodies at home July 26, 2010 at 12:37 pm

I am anxiously awaiting for my nectarines to ripen on my tree as we speak! They are starting to smell so good! Beautiful pie I be you enjoyed that one!

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Suzanne July 27, 2010 at 5:59 am

Looks heavenly! My SIL has a very similar recipe which I love, I’ll have to try this one out.

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Karen July 27, 2010 at 10:43 am

My mouth is watering, just looking at the picture. It’s peach season and I’ll definitely be making this one!~

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mike July 27, 2010 at 2:21 pm

Now I know what to do with all those .68 a pound nectarines I bought this weekend! How funny – this looks wonderful! And the glaze – that’s the clincher. Looks like you have so many wonderful recipes from family history… how neat!

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Jenny August 1, 2010 at 7:03 pm

Beautifully presented!

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Suzanne August 11, 2011 at 11:16 am

Paula, I have to tell you a funny story. I was going to try your glaze recipe on my nectarine pie so I started measuring out everything and I grabbed the cornstarch threw it into the pot and it started to foam up with the water, I thought that is strange that hasn’t happened before. I added the corn syrup and stirred but it kept foaming… yah you guessed it instead of the cornstarch I grabbed the baking soda. I have 2 big Sam’s size containers that are both white one with cornstarch, one with baking soda, and I mistakenly grabbed the wrong one. I tasted it and oh so salty so I had to toss it. I was then out of corn-syrup so I couldn’t try your glaze out :( so instead I linked your recipe instead.

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