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Apple and Nectarine Pie
Apple and Nectarine Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Delectable late summer nectarine pie with freshly harvested apples.
Ingredients:
  • cooking spray
  • 4 apples - peeled, cored and sliced, peel reserved
  • 0.5 cup white sugar
  • 0.5 cup light brown sugar
  • 0.25 cup brandy
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pastry for 9-inch double-crust pie
  • 0.5 (8.5 ounce) package corn muffin mix (such as Jiffy®)
  • 0.25 cup milk
  • 4 nectarines, peeled and sliced
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) while you generously grease a 9-inch deep-dish pie plate.
  • In a saucepan, mix apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract. Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes until fragrant. Use a fork to remove the apple peels.
  • Roll one crust into a 12-inch circle and place it in the pie plate. Roll out the second crust into a 10-inch circle and make a few vent slits in the center.
  • Combine the corn muffin mix and milk in a bowl, then pour the mixture into a pie plate.
  • After baking for 5 to 8 minutes, layer the apple and nectarine slices on top, drizzle the sugar mixture over the fruit, cover with the second crust, and seal the edges by pressing them together and fluting. Enjoy!
  • After baking in the preheated oven for 10 minutes, lower the temperature to 350°F and bake until the top crust is golden brown, which usually takes 35 to 45 minutes. Allow it to cool at room temperature for about 1 hour before slicing.

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