Classic Peach and Nectarine Pie
A slice of pie straight out of the oven and served with a large scoop of ice cream is the ultimate nostalgia from our childhood. The good news? This recipe is absolutely easy to make. Simply prepare the dough in the food processor, then fill the crust with the peach and nectarine mixture before placing […]
Ingredients
- 1/2 cup (105 g) sugar
- 1/4 cup (40 g) unbleached all-purpose flour
- 2 tbsp cornstarch
- 2.2 lb (1 kg) mixed ripe but firm peaches and nectarines, pitted and cut into large dice (about 8 fruits) (see note)
- 2 tbsp cold unsalted butter, diced
- 1 tbsp (15 ml) lemon juice
- 1/3 cup (75 ml) milk
- 2 tbsp (30 ml) lemon juice or apple cider vinegar
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170 g) cold unsalted butter, diced
- 1 egg
- Pearl sugar or coarse cane sugar, to taste, for garnish
Instructions
- With one rack in the middle position and another rack in the lowest position, preheat the oven to 400°F (200°C).
- In a bowl, combine the sugar, flour and cornstarch. Add the fruit, butter and lemon juice. Mix well. Set aside.
A slice of pie straight out of the oven and served with a large scoop of ice cream is the ultimate nostalgia from our childhood. The good news? This recipe is absolutely easy to make. Simply prepare the dough in the food processor, then fill the crust with the peach and nectarine mixture before placing another disc of dough on top and you’re good to go. Pro decorating tip: sprinkle the top of the crust with pearl or coarse sugar.