In trying to use up the remainder of the peaches and nectarines, I decided to make a mixed pie adding both white and yellow peaches with nectarines. The results: one delicious ugly a** pie.
I cannot make pie crusts to save my soul. It is quite obvious.
See what I mean? But, if you are a master pastry chef, feel free to use this mixture. It was pretty delicious!
Stone fruit pie
Crusts for a 9 inch double crust pie
5 c. chopped fruit (about 3 white peaches, 3 red peaches, and 3 nectarines)
2 T. fresh lemon juice (strained)
1/2 c. all-purpose flour
1 c. sugar
1/2 t. ground cinnamon
1/8 t. fresh ground nutmeg
1/4 t. salt
1 T. milkPreheat the oven to 450 degrees F.
Peel peaches, pit, and chop. Do not peel nectarines but pit and chop them.
Place the fruit in a large bowl, and sprinkle with lemon juice. Gently toss.
In a separate bowl, whisk together the flour, sugar, cinnamon, nutmeg and salt. Pour flour mixture over the fruit, and mix gently.
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Place fruit in pie crust, and cover with the other pie crust. Crimp edges.
Brush milk over the top crust and sprinkle with sugar. Cut several slits in the top crust to vent steam.
Place pie on a lined, rimmed cookie sheet. Bake for 10 minutes in the preheated 450 degree oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
Cool slightly before serving, but this is best warm with a scoop of ice cream.
Sorry about another terrible photograph, but at this point, I wasn’t even sure this pie was blog-worthy. But, after we tasted it, I made the decision to post it.
It may be ugly, but it was delicious.
There are a few more Peach-palooza posts to come (plus I just picked ten pounds of white peaches off our tree—more about that later too).
This pie certainly looks pretty darn addictive to me – I lovd the flavours in it 😀
Cheers
Choc Chip Uru
Thanks. It definitely was not the most beautiful thing I have ever baked.
Sometimes photographs just don’t do justice, for sure! Sounds wonderful, I’ll take a piece right now please!
That is a sweet comment, but honestly, a professional photographer couldn’t have done much with this pie! 🙂
I don’t think it’s ugly at all..it’s homemade, fresh and delicious. The filling looks extremely delicious.
Thanks, Angie.
I know what you mean…when ever I make a pie, there is that trepidation about the crust. Nobody cares what it looks like in my house except me…and it’s rarely up to my standards. But peach pie is one of my favorites…and I know yours was delish! I made a peach crisp for tonight’s dessert just so I wouldn’t have to deal with a crust 🙂
I am staring at those white peaches off our tree thinking, “No more jams, no more pies.” I was thinking ice cream but a crisp is an excellent idea!
Oh please, I don’t think it’s possible for pie to be ugly! It’s beautiful by default! lol Anyway, who cares when it tastes delish? And this does sound DELISH!
Thanks, Veronica. You say the kindest things! 🙂
this looks delicious – definitely not ugly! i would love a piece of it please!
Thank you for posting a less than perfect pie! Any pie I make will be scary at best. I think the pie looks delicious–I would be honored to have a slice.
Most all of my pastry attempts are less than perfect! 🙂
[…] more when she was here. (Remember, I cannot make a descent pie dough to save my soul—see my ugly A** pie if you need […]