Nectarine And Berry Pie Recipes

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

Steps:

• Make piecrust: Sift flour and salt together into a large bowl. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in ice water a little at a time until dough comes together.
• Divide dough in half. On a lightly floured sheet of parchment paper, roll each half with a floured rolling pin into an 11-inch round. Transfer one round to a 9-inch pie plate, gently pressing it in to fit. Transfer second half to a baking sheet, and cover with parchment paper. Refrigerate both pieces 30 minutes.
• Make filling: Preheat oven to 425 degrees. Stir together 3/4 cup sugar, the tapioca, and the cinnamon, if desired, in a medium bowl. Put berries, nectarines, and lemon juice in a large bowl. Gently fold the sugar mixture into fruit; let stand 15 minutes.
• Pour fruit filling into pie shell, and dot with butter. Cover with remaining dough round. Trim edge of dough flush with top edge of plate; gently press to seal. Crimp edges decoratively; cut steam vents in top crust. Cover edge with a band of foil to prevent excess browning.
• Transfer pie to a baking sheet, and bake 35 minutes. Remove foil band, and sprinkle top of pie with remaining teaspoon sugar. Continue baking until filling is bubbling and crust is golden brown, 15 to 20 minutes more.
• Let pie cool until warm on a wire rack. Serve with whipped cream, if desired.

Steps:

• In large bowl,combine nectarine slices, berries,sugar,cornstarch and vanilla.
• Stir until fruit is coated.
• Pour filling into one of the pie shells and invert the second pie shell over it.
• Crimp edges and press with fork to seal.
• Cut holes in top crust so steam can escape.
• Place a baking sheet on lower rack of oven to catch juices.
• Set pie on middle rack.
• Bake at 350 degrees for 45 minutes.
• Brush top crust with beaten egg and sprinkle with sugar.
• Bake 15 minutes longer.

Steps:

• Preheat oven to 425 degrees.
• Roll pastry into a 12-inch circle; transfer to an ungreased cookie sheet.
• Toss nectarines and berries with lemon juice in a large bowl.
• Combine cornstarch, Equal, lemon rind and allspice mix well and sprinkle over fruit.
• Arrange fruit on pastry, leaving 2-inch border around the edge.
• Bring edges of pastry to center, overlapping as necessary.
• Bake pie in oven until pastry is golden brown and fruit is tender, 35-40 minutes Cool on wire rack.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
• Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
• Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
• Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

Steps:

• In a small saucepan, mix cornstarch and apple juice concentrate until smooth. Bring to a boil. Add 1/2 cup blackberries; cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, toss nectarines with remaining blackberries; transfer to crust. Pour apple juice mixture over fruit (crust will be full). Refrigerate, covered, 8 hours or overnight. If desired, serve with whipped topping.

Steps:

• If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
• Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
• Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
• Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
• Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
• Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
• Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
• Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
• Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
• Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.

Steps:

• Make the dough:
• Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
• On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
• Make the filling:
• Place the sliced nectarines in a large bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and salt and toss them gently to mix evenly. Allow to macerate for a minimum of 30 minutes and maximum of 1 hour.
• Transfer the nectarines and their juices to a colander suspended over a bowl to capture the liquid. The mixture will exude a full cup of juice.
• In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid to 1/2 cup, or until syrupy and lightly carmelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4 cup heatproof measure with nonstick vegetable spray, add the liquid, and boil it in a microwave, about 12 minutes on high). Allow it to cool for about 10 minutes or until warm.
• Meanwhile, transfer the nectarines to a bowl and toss them with the lemon zest and cornstarch until all traces of the cornstarch have disappeared. Stir the Kirsch into the cooled syrup and pour it over the nectarines, tossing gently. Transfer the nectarine mixture to the pie shell and top with the raspberries.
• Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
• Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to prevent distortion.
• Preheat oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch bubbling juices.
• Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble thickly through the slashes and the nectarines feel tender but not mushy when a cake tester or small knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring. cool the pie on a rack for at least 3 hours before cutting.
• Store:
• Room temperature, up to 2 days.
• Pointers for success:
• - The nectarines should be ripe but firm so they maintain their texture in a pie. If squishy, they lose their character.
• - As you slice the nectarines, toss them occasionally with the sugar mixture to coat to prevent them from turning brown.
• - The liquid must not be hot when added to the nectarines because it could cause the cornstarch to lump.
• - Be sure to put a sheet of foil under the pie pan, as there is always a little spillover with this much fruit.
• - For a truly crisp bottom crust, bake the pie directly on the floor of the oven for the first 30 minutes.