For a deeper flavor, consider macerating the apple and nectarine slices with a tablespoon of lemon juice and a pinch of salt for 30 minutes before adding them to the pie. This helps to draw out their natural juices and intensify their sweetness. If you don't have brandy on hand, apple cider or even a splash of bourbon can be used as a substitute. You can also omit it altogether for a non-alcoholic version. To prevent the bottom crust from becoming soggy, you can blind bake it for 10 minutes before adding the corn muffin mixture. Serve the pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent treat.
Apple and Nectarine Pie
-
PREP TIME30 mins
-
COOK TIME1 hrs
-
TOTAL TIME2 hrs 30 mins
-
SERVING8 People
-
VIEWS9
Capture the fleeting beauty of early fall with this comforting pie. Crisp apples mingle with the last of the season's juicy nectarines, creating a symphony of flavors that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate64 g
-
Cholesterol1 mg
-
Fiber4 g
-
Protein4 g
-
Saturated Fat2 g
-
Sodium365 mg
-
Sugar40 g
-
Fat9 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425°F (220°C). Grease a 9-inch deep-dish pie plate with cooking spray. (5 minutes)
02
StepIn a medium saucepan, combine the reserved apple peels, granulated sugar, brown sugar, water, brandy (or cider), cinnamon, and vanilla extract. Bring to a boil over medium-high heat. Reduce heat to low and simmer until fragrant and slightly syrupy, about 5 minutes. Remove and discard the apple peels using a fork. (10 minutes)
03
StepOn a lightly floured surface, roll out one pie crust into a 12-inch circle. Carefully transfer the crust to the prepared pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges to seal. Roll out the second pie crust into a 10-inch circle. Cut a few slits in the center to allow steam to escape during baking. (15 minutes)
04
StepIn a small bowl, whisk together the corn muffin mix and milk until just combined. Pour the corn muffin mixture into the bottom of the prepared pie crust. This will create a delicious and slightly crumbly base. (5 minutes)
05
StepBake in the preheated oven for 5 to 8 minutes, or until the corn muffin layer is set. Remove from the oven. Arrange the apple slices and nectarine slices in alternating layers over the corn muffin base. Pour the warm sugar mixture evenly over the fruit. Top with the second pie crust, pressing the edges to seal with the bottom crust. Crimp the edges decoratively. (20 minutes)
06
StepBake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking until the top crust is golden brown and the filling is bubbly, 35 to 45 minutes more. If the crust begins to brown too quickly, tent the pie loosely with aluminum foil. (55 minutes)
07
StepLet the pie cool completely on a wire rack to room temperature before slicing and serving. This allows the filling to set properly. (1 hour)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Colton Farrell
Jun 30, 2025This pie was a huge hit at our family gathering! The corn muffin base added a unique and delicious touch.
Yazmin Emard
Jun 29, 2025My nectarines were a little too ripe, so I tossed them with a tablespoon of cornstarch before adding them to the pie. It helped to prevent the filling from being too runny.
Stephen Langosh
Jun 28, 2025The apple peel syrup is genius! It added so much flavor to the pie without any extra effort.
Jaclyn Lindgren
Jun 24, 2025I didn't have any brandy, so I used apple cider vinegar instead. It gave the pie a nice tanginess that balanced the sweetness of the fruit.
Rylee Jaskolski
Jun 24, 2025I made this pie with a gluten-free pie crust and it turned out perfectly! Thank you for the wonderful recipe.