Apple and Nectarine Pie

This is a delicious nectarine pie for late summer when the first apples are being harvested but fresh nectarines are still available.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 366 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• cooking spray
• 4 apples - peeled, cored and sliced, peel reserved
• 1 pastry for 9-inch double-crust pie
• 4 nectarines, peeled and sliced
• 0.25 cup milk
• 0.5 cup white sugar
• 0.5 cup water
• 0.25 cup brandy
• 0.5 cup light brown sugar
• 0.5 (8.5 ounce) package corn muffin mix (such as Jiffy®)

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.

Step 2

Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.

Step 3

Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.

Step 4

Mix corn muffin mix and milk in a bowl. Pour into pie plate.

Step 5

Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.

Step 6

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.