Nectarine Pie Recipe

Prepare nectarines. Using a paring knife, remove the peel of the nectarines and slice each fruit in half. Remove the pit, then cut into 1-inch / 2.5 cm chunks. You'll need 8 cups of nectarine chunks, which is around 3 lb or 1.4 kg. Place the nectarine chunks into a bowl, cover, and refrigerate until you're ready to mix the filling.Tip: If the skin doesn't come off easily, try this method: Score an "X" on top of the nectarines, then place them in boiling water, and let sit for 30 seconds to 1 minute. Transfer them into a bowl of ice water and the skin should slide off easily.

Preheat oven. Adjust the oven rack to the lower third position and preheat your oven to 425°F / 220°C / gas mark 7.

Prep pie crust. Roll out the bottom crust on a lightly floured surface until you have a 12-inch / 30 cm circle. Carefully place the bottom crust into a deep-dish 9-in / 23 cm pie plate. Don't crimp or flute the edges for now. Brush the bottom with a little egg white to protect the dough from becoming soggy later. Set aside.

Mix nectarine filling. In a large mixing bowl, combine the sugar, all-purpose flour, cinnamon, and ginger. Add the peach chunks and lemon juice and stir until well combined.

Fill bottom crust. Pour the filling into the prepared pie crust and spread out evenly. Dot pieces of butter on top of the filling. Set aside as you assemble the top pie crust.

Create lattice top. To make the lattice topping, roll out the top crust to a 12-inch / 30 cm circle. Use a pastry wheel to cut the rolled-out crust into strips. Then thread the strips together, going over and under, to create the pattern. Trim the strips as needed once the lattice is on the pie. Finally, use the bottom crust edges to seal the lattice. Press the edges with the tines of a fork or flute/crimp as desired.

Egg wash. Mix the egg and milk until smooth. Then lightly brush over the lattice crust and sprinkle with coarse sugar.

Bake pie. Bake the pie for 20 minutes at 425°F / 220°C / gas mark 7. Then reduce the heat to 375°F / 190° / gas mark 5 and continue baking the pie for an additional 45 to 50 minutes. You want the crust to brown and the filling bubbling through the lattice.Tip: If the edges of the crust brown too quickly, cover the pie with a pie shield or strips of aluminum foil halfway through baking.

Cool & chill. Remove the nectarine pie from the oven and let cool at room temperature for the filling to thicken, for at least 6 hours. The longer the pie sits, the thicker the fruit filling will be. Refrigerate the pie until ready to serve.

Serve. Cut the pie into slices and serve with vanilla ice cream, whipped cream, or caramel sauce. You can eat peach pie cold, at room temperature, or warm. Enjoy!

Store. Store leftovers well covered and refrigerated and enjoy within 4 to 5 days. If you'd like to rewarm it, heat a slice in the microwave for 15 to 20 seconds.