Nectarine Pie (with Almond Crumb Topping!)

This fresh nectarine pie has a tender, flaky crust filled with sweet nectarines and topped with a delicious almond crumb topping. Serve with a scoop of creamy vanilla ice cream for the perfect summer dessert!

 

Is there anything homier and more comforting than pie? Seriously think about it for a second. I think you will agree there is not.

And pie is something I think seems to have a place all year round. I adore pie in the wintertime with all the holidays. Nothing is more satisfying than a slice of pie after my Thanksgiving meal. I honestly cannot have any other kind of dessert afterwards. In the summer time, I get excited about peach pie, and berry pies galore. Pie always has a place on my table.

For this pie, I decided to use nectarines. This was just a perfect juicy summer pie.  It’s the simpler cousin of peaches. I didn’t have to blanche my nectarines like I would normally with peaches (put them in boiling water for a minute in order to remove the skins). I just simply sliced them and they were good to go- which made this pie pretty fast to throw together!

The almond crumb topping with this pie was a perfect balance with the nectarines. The almond taste was subtly in the background, not too overpowering.  Can you say PIE perfection?

Ingredients for Nectarine Pie with Almond Crumb Topping

The ingredients for Nectarine Pie are very simple and you likely have most of them in your pantry already. Here is what you will need: 

• 1 single pie crust – You can use store-bought or homemade pie crust.
• Nectarines – Choose ripe nectarines that are soft to the touch, but not squishy. They will soften more as they bake. 
• Fresh lemon juice – Adds a bright, fresh flavor to the filling. 
• Lemon zest – Again, the lemon flavor adds a fresh component that perfectly compliments the nectarines. 
• Cornstarch – Cornstarch helps the filling bind so that it isn’t runny after baking. No runny pies here! 
• Almond extract – Just a touch of almond extract spreads the almond flavor throughout the whole pie. 
• Whole or slivered almonds – Real almonds add great flavor and texture to the crumb topping. 

How to Make Nectarine Pie – Step by Step

Make the crust. If making the pie crust, make according to the recipe and chill for one hour before rolling out.

Prepare oven. Preheat the oven to 400F and position a rack in the center of the oven. 

Roll out crust. On a sheet of lightly floured wax paper, roll crust into a 12-inch circle. Place into a 9 inch pie pan. Without stretching the dough, use your hands to tuck the pastry into the pan and sculpt a standing ridge. Freeze for 15 minutes. 

Make the filling. In a large bowl, mix the nectarines, 1/2 cup of the sugar, lemon juice, and lemon zest. Set aside for 10 minutes to juice. Meanwhile, combine remaining 2 tablespoons of sugar and the cornstarch in a small bowl, then stir mixture into the fruit. Stir in the almond extract. 

Bake the pie. Pour the nectarine filling into the pie crust, smoothing the fruit with a spoon. Bake on the center rack for 30 minutes. 

Make the topping. Combine the almonds and sugar in food processor, pulsing in short burst to chop the almonds well. Add the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse until the mixture looks like fine crumbs. Dump the crumbs into a bowl and rub between your fingers to make large, buttery crumbs. Refrigerate until ready to use. 

Add the topping to the pie. Remove the pie from the oven and reduce the temperature to 375F. Dump the crumbs in the center of the pie, spreading them evenly and tamping them lightly with your hands. Return the pie to the oven and bake until the juices bubble thickly around the edge, 30 to 40 minutes. (In case of drips, slide a large aluminum-foil-lined baking sheet on the rack below the pie). 

Top The Pie. 

After 30 minutes, go ahead and sprinkle the topping on and continue to bake for an additional 30 to 40 minutes. Remove the pie from the oven and place on a cooling rack for at least 2 hours before serving. 

Tips on Making Pie Crust

• Do Not Overwork Your Dough. You can totally make your dough by hand. I totally do all the time. In fact, you’re less likely to overwork it if you don. But for this pie I did use my food processor. Just be sure when using the food processor, to pulse the dough together. If you just let it run for too long it can result is overworking your dough, causing that gluten stuff to act up resulting in a tough dough. 
• Use butter. There are many debates about using half shortening/half butter to achieve the perfect flavor/flakiness ration. Shortening, though, is well- it’s icky. Seriously, what is that stuff? Trust me, use all butter, and your hands and you will get that great flavor to flake ratio. 
• Use very, very cold butter. I like to cut up my butter into small chunks and then re-freeze it afterwards. Just the warmth of the knife can soften it too much. For a great step by step tutorial, check out smitten kitchen’s post on how to make perfect pie dough.
• Use ICE cold water. Sensing a theme here? Pie crust is all about the COLD. If the water is too warm it will melt the butter. So ice cold water! I like to put a few ice cubes in my water and chill it down. Just don’t add the ice 😉

Tips on Making Nectarine Pie

• Use ripe nectarines. You’ll get a more flavorful pie if your nectarines are ripe. 
• Use real lemon juice. Freshly squeezed lemon juice just can’t compare with the store-bought bottle. Use fresh whenever possible. 

Can I use store-bought pie crust? 

You could definitely skip the making pie dough part if summer is calling your name. Use a store-bought pie crust and this pie is ready in no time.

Can I use frozen nectarines? 

Yes, you can use frozen nectarines if you don’t have any fresh ones. Thaw and drain the fruit very well before using in order to avoid extra juices in the bottom of the pie. 

Can I use peaches instead?

Sure. It would still be great with the almond crumb topping! Frozen or fresh. 🙂

Why is my fruit pie runny? 

Nectarine pie, like other fruit pies, naturally releases juices as it cooks, which can make your pie runny. The key to avoiding runny fruit pies is to 1) avoid adding more sugar than the recipe calls for and 2) be sure to use the full 2 1/2 tablespoons of cornstarch to bind the filling together. 

Can I freeze nectarine pie filling? 

Yes, this pie filling freezes nicely. You can freeze it in an air-tight container for up to 3 months, then thaw in the refrigerator overnight before baking. Alternatively, you can place the filling in a zipper bag, then place the bag in a 9-inch metal pie tin. Freeze the filling in the tin, then pop it straight into the pie crust before baking. 

Other Pie Recipes to Try

• Pear Cranberry Crumble Pie
• Easy to Make Eggless Pumpkin Pie
• How to Make a Lattice Pie Crust
• No Bake Peanut Butter Pie
• Fresh Cherry Galette