Peach Nectarine Pie with Heath Bar Crumb Topping

Recipe for Peach Nectarine Pie with Heath Bar Crumb Topping
Becky Luigart-Stayner

Filling

Ingredients

2-1/2 cups peeled, pitted, and sliced fresh peaches
2-1/2 cups peeled, pitted, and sliced fresh nectarines
1/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon grated lemon or orange zest

Instructions

For crust: I recommend using Dad’s Pie Pastry, but any basic pie pastry will do. Roll the dough into a 13-inch circle and line a 9½ inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim. Place the pie shell in the freezer for 15 minutes while you make the filling.

For filling: Preheat the oven to 400°F. Combine the peaches and nectarines in a medium bowl. Mix the sugar and cornstarch and stir into the fruit. Stir in the lemon juice and zest. Turn the mixture into the chilled pie shell and smooth the top. Bake on the center oven rack for 15 minutes. While it bakes, make the topping.

Topping

Yield: 

8 servings

Course

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