Time for Pie

Jul 18, 2017
2 min read

Whenever Fall comes around, all anyone can think about is pie. Around the time of Thanksgiving I could be making at least 10 pies a day! If family members are asking me to make pies for some of their friends, the number will skyrocket. But to be honest, why is the pie frenzy only in the fall/winter months? To me, pie should be eaten year round. What would be better than a dip in the pool with a cold glass of ice tea in one hand and a warm piece of peach or strawberry pie in the other piled mountain high with some delicious ice cream!? Sounds like heaven.

Pie should be a summer food too. Pie should be an ALL YEAR delight!

In all this talk about delicious yummy pie, how about I give you a step by step recipe for my nectarine pie. Yes, nectarine pie. I didn't have any peaches but the same technique can be applied to peaches, apples, pear, etc.. And no, if you think this is my secret recipe for my apple pie I make for Thanksgiving, guess again!

Tanya's Basic Fruit Pie (Nectarine)

Ingredients:

1 stick butter

Pinch of flour

1/2 cup Sugar

1/2 cup brown sugar

1/4 cup water

1 Cinnamon stick or a pinch ground cinnamon

Pie dough or store bought crust.

Heat the oven to 345 degrees. Depending on the dough, pan, and type of crust you'll be using... Pop the pan with raw dough in the oven to cook till almost golden brown. Do not let edges burn. If you are using a gram cracker crust, do not worry.

Add the butter to a pan, and let sit until it is completely melted.

Add flour to thicken the butter.

Add sugar and water to the mixture and stir.

Caramel mixture will come to a boil, be careful it does not burn! Always keep an eye on your caramel. If cooked to long, the mixture will harden extremely fast. Caution when handling the mixture, Caramel leaves one of the worst burns and is almost like lava.

Add the fruit, in this case nectarines, and cinnamon to the pan. The fruit will release juices that will liquefy the dense caramel.

Add the top layer of dough however you want. In this case, I'll be making a Peek-a-boo top crust which means the edges of the pie will show once the crust cooks and decreases in size.

My dough is home made but store bought dough will do as well.