Fresh Nectarine Summer Pie


This pie is very easily gluten free by taking care to purchase GF graham.  Also, a simple substitution of margarine for the butter in the graham crust and this pie is easily vegan.

Fresh Nectarine Summer Pie

5 -7 ripe nectarines
3/4 C Brown Sugar
1 tsp cinnamon
3 T Corn Starch
3 T Water

Prepare graham cracker crust.   Set aside.   Bring large pot of water to a full boil, and put nectarines in the pot to blanch.  Boil 2 – 3 minutes and remove from heat, immediately plunge into ice.  Slip peels off easily, and slice halfway to remove stone.  Cut nectarines into small pieces, leaving one nectarine in ice water for later.   Separately, mix corn starch and water together into slurry and set aside.  Put nectarines, sugar, cinnamon into a pan and heat.   When mixture breaks down and boils, dribble corn starch slurry in until mixture pulls together and thickens (2 – 3 minutes longer).   Immediately remove from heat.  Pour into cooled graham crust, adorn with remaining nectarine sliced, and chill for 4 – 6 hours.   Serve with whip cream.

Graham Cracker Crust

3/4 C Graham Crackers
3/4 C Oats
1/2 C Almond Flour (you can also use traditional but the almond gives it a nice balance – it is available at Trader Joe’s)
4T Butter, melted
2 T Brown sugar

Heat oven to 375.  Place graham crackers, almond flour, oats and brown sugar in a Cuisinart (alternately, you can crush in a large bowl by pushing against the side with a glass jar).    Pulse until combined.   Pour into a bowl, add melted butter.  Mix gently with finger tips until it comes together, press into a pie pan and bake 8 – 10 minutes at 375.   Set aside to cool.

nectarine3Blanched nectarines…

nectarine2Nectarines ready to cook…

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