Nectarine Custard Pie Recipe
This summer we bought a beautiful flat of nectarines and it didn't matter how many we ate, there seemed to be more and more filling the box. Reluctantly, after we made jam and ate until we were afraid they wouldn't last, we sliced them and frozen them in 1 gallon bags. As the months passed, I knew they were there, but I didn't want to deplete our summer fruit just yet. I finally came to the realization that it IS December, not August. Time to break out the summer gold.
Last night we were having some of our favorite guests over for dinner and I knew they would be a good audience for an experiment. I wanted to make a pie. Every recipe I looked up didn't seem worthy of this precious summer fruit, so I created my own. I was really going out on a limb with this one, but in concept, it seemed like it would be delicious. It was a hit! It even got a "really good" review. So now, it is safe to share with you. Give it a try, let me know what you think and don't be afraid to go out on a limb, that is where the fruit is and it tastes best in a pie!
Ingredients
- Pie crust for 10" pie
- 5 nectarines, sliced
- 1 cup of heavy whipping cream
- 2/3 cup of sugar
- 1 egg
- 4 tbsp flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Crumble Topping:
- 1/3 c butter, cut into small chunks
- 2/3 c instant oatmeal oats
- 1/2c brown sugar
- 1/2 c pecans
Directions
- Heat oven to 400.
- In a mixing bowl, combine cream, sugar, egg, flour, cinnamon and vanilla. Mix with eggbeaters or immersion mixer until slightly frothy.
- In a food processor or with a potato masher, mix topping ingredients. Texture should be slightly crumbly, if it isn't add oatmeal by the tablespoon. Place in refridgerator while assembling pie.
- Place pie crust in pie dish and flute the edges.
- Arrange slices in concentric circles,in the bottom of the dish and build up 2 layers along the edges.
- Pour cream mixture over nectarines.
- Cover edges of the pie with foil or a crust protector. Place pie in oven on the middle rack. Place a foil-lined cookie sheet underneath, in case overflow happens. Bake for 30 minutes. Take Crumble Topping and cover the top of the pie. Bake for another 20 minutes. Give the pie a gentle jiggle to make sure the center is cooked.
- May be served warm & messy or chilled & neat with vanilla ice cream.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 462 | |
| Calories from Fat 213 | 46% |
| Total Fat 24.25g | 30% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 190mg | 8% |
| Potassium 258mg | 7% |
| Total Carbs 59.91g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 36.71g | 24% |
| Protein 4.04g | 6% |
