Fresh Nectarine Pie with Strawberry Topping
Makes 8 servings
|1-1/2||pounds nectarines, pitted and cut into 1/2-inch-thick slices|
|1/2||cup sugar, divided|
|1||pint strawberries, hulled|
|1||tablespoon lemon juice|
- Preheat oven to 425°F. Prepare Pie Crust. Reserve 6 to 8 nectarine slices for garnish. Chop remaining nectarines; place on top of pie crust. Sprinkle evenly with 2 tablespoons sugar. Bake 30 minutes or until crust is browned and fruit is easily pierced with sharp knife. Let cool, uncovered, on wire rack 30 minutes or until room temperature.
- Meanwhile, place strawberries in food processor; process until strawberries are puréed, scraping down side of bowl once or twice. Press purée through strainer, discarding seeds and pulp. Pour liquid into 1-cup measure. Add lemon juice and enough water to equal 1 cup liquid.
- Combine remaining 6 tablespoons sugar and cornstarch in small saucepan. Gradually blend in strawberry mixture until sugar and cornstarch are dissolved. Bring to a boil over medium heat. Cook and stir 5 minutes or until mixture boils and thickens. Remove from heat; let cool 15 minutes. Spoon mixture over pie, spreading to cover nectarines. Garnish with reserved nectarine slices, if desired. Let cool completely.
- Refrigerate at least 2 hours or up to 8 hours before serving. Cover with plastic wrap after 1 hour in refrigerator.
|Calories from Fat||29 %|
|Total Fat||7 g|
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