Nectarine Pie (with Almond Crumb Topping!)

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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!

slice of nectarine pie on a plate


 

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?

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slice of nectarine pie with a scoop of ice-cream

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. 
slice of nectarine pie with a scoop of ice-cream on top

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.

step by step photo collage of making pie crust

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. 

peach filling step by step photo collage

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. 

pie crust in plate with filling

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. 

nectarine pie unbaked and then baked

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 ๐Ÿ˜‰
slice of nectarine pie with a scoop of icecream on top

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. ๐Ÿ™‚

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. 

slice of nectarine pie on a plate next to the whole pie in a plate

Other Pie Recipes to Try

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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!ย Adapted from William-Sonoma "Home Baked Comfort", and "Pie" by Ken Haedrich
4.75 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 500kcal

Ingredients

Pie Dough

  • 1 single pie crust

Nectarine Filling

  • 6 cups ripe nectarines pitted and sliced (unpeeled)
  • ยฝ cup + plus 2 Tbs (124 g) granulated sugar divided
  • 1ยฝ tbsp fresh lemon juice
  • 2 tsp grated lemon zest
  • 2ยฝ tbsp cornstarch
  • ยผ tsp almond extract

Almond Crumb Topping

  • ยพ cup (43 g) whole or slivered almonds
  • ยฝ cup (99 g) sugar
  • ยฝ cup (60 g) all-purpose flour
  • ยผ tsp salt
  • 6 tbsp (3/4 stick) (85 g) unsalted butter cold and cut into ยผ-inch pieces

Instructions

Pie Crust

  • Roll out pie crust and fit into a 9 pie pan, center. Tuck the pie dough into the pan, folding edges under and crimping the edges. Place in the freezer for 15 minutes.

Nectarine Filling

  • Preheat oven to 400F. In a large bowl, combine the nectarines, 1/2 cup of the sugar, the lemon juice, and lemon zest. Set aside for 10 minutes to juice.
  • Combine the remaining 2 tablespoons sugar and the cornstarch in a small bowl, then stir the mixture into the fruit. Stir in the almond extract.
  • Scrape the filling in to the chilled pie shell, smoothing the fruit with a spoon. Place the pie on the center oven rack and bake for 30 minutes.

Almond Crumb Topping

  • While pie is baking, make the topping. Combine the almonds and the sugar in a food processor, pulsing in short bursts to chop the almonds well. Add the flour and the salt and pulse briefly to mix.
  • Scatter the butter over the dry ingredients and pulse until the mixture looks like fine crumbs. Dump the crumbs into a large bowl and rub between your fingers to make large, buttery crumbs. Refrigerate until ready to use.
  • Remove the pie from the oven and reduce the temperature to 375F. Carefully 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, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum-foil-lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge, 30 to 40 minutes.
  • Transfer the pie to a wire rack and let cool for at least 2 hours before serving.

Notes

  • 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.ย 
  • 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.ย 
  • 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 ๐Ÿ˜‰

Nutrition

Serving: 1slice | Calories: 500kcal | Carbohydrates: 63g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 339mg | Fiber: 4g | Sugar: 34g | Vitamin A: 939IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg
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14 Comments

  1. Stephanie says:

    5 stars
    One of the best pie recipes I’ve ever tried! I had a lot of nectarines in the fridge that I’d completely forgotten about and was looking for something delicious to make with them. And I LOVE that it’s a recipe with ingredients you always have at home! Found this wonderful recipe and oh my goodness it was so delicious that after my family finished it I went out and got more nectarines so I could make it again! It was so much fun to make, not too difficult at all!! Thank you so much! I served it with whipped vanilla cream!

    1. aw thank you Stephanie for such a sweet review…I’m so glad you loved this pie as much as we did!!

  2. 3 stars
    Could you used pecans instead of almonds in the topping?

  3. 5 stars
    This is about the best use of nectarines I’ve ever seen. I want to dig in!

    1. Thanks Andrea I know youโ€™ll love it!

  4. 5 stars
    Oh my goodness! My husband is going to love this recipe! So excited to give this a try! Looks amazing and so yummy!

    1. Thanks Beth! I know he will love it!

  5. 5 stars
    What a great way to enjoy nectarines! So delicious and refreshing; exactly what I needed to cure my sweet tooth!

    1. Thanks Gail! Yes a scoop of vanilla is perfect on top!

4.75 from 8 votes (1 rating without comment)

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