Nectarine Pie
Updated Nov. 4, 2022
- Total Time
- About 1 hour 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 11whole graham crackers or 1½ cups graham-cracker crumbs
- 8tablespoons butter, melted
- 5 or 6nectarines or peaches, peeled, or 8 or 9 apricots or 5 cups frozen sliced peaches
- 1½cups sour cream
- ¾cup sugar
- 2eggs
- 1teaspoon vanilla extract
Nutritional analysis per serving (8 servings)
400 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 5 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
- Step 2
Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
- Step 3
Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.
Private Notes
Comments
This pie looked beautiful coming out of the oven. But cutting into it revealed a disaster. Not precooking the crust meant putting juicy nectarines directly on the graham cracker crumbs, which dissolved the crumbs into a gooey mess in the oven. The sour cream custard had split so that it looked like the nectarines were covered with spoiled milk. It tasted fine, but I could not serve it to my guests.
What a disaster. As is my practice, I followed the recipe exactly because it was my first try. WAY too much liquid - it overflowed the pan. After baking and cooling, it was a soupy mess. Big disappointment and waste of good nectarines. Too much sugar. The vanilla was overpowering. IF I try it again, I will make less of the sour cream mixture, cutting the sugar and vanilla. Maybe arrowroot or tapioca starch would have firmed it up.
Based on reading others experiences with soggy crust, I altered as follows: Used a commercial frozen pie crust and needed to bake the pie for a complete hour to achieve the puffed and set center. Also used 1/2c lebni and 1c ricotta instead of sour cream, because that’s what I had. Reduced sugar to 1/2c. Came out great, next time I’ll give the graham cracker crust a try.
Cathy is right! This makes a soupy pie. What a shame with such great ingredients and I did follow the recipe.