I don’t know. Is it nuts that I get excited over the craziest things? But honestly, who wouldn’t get excited over these sweet Mini Nectarine Pies?
I found some nectarines at my beloved Wegmans on Friday, and I could tell that they were different from the wrinkled little specimens that had been in the produce section all winter. You know the ones I’m talking about… they slightly resemble that lovely stone fruit…and a part of you wants to buy them…but you know that it’s only going to end in disappointment.
But these nectarines? They most definitely showed promise! I think I spent five minutes talking to this poor lady who only wanted put a couple nectarines into the plastic bag and be on her merry way. No, instead, I discussed in depth about how much I love nectarines, and how excited I am that we are well on our way to summer. I have to say that she was gracious, and actually shared that we share the same feelings. Which of course, to me, made us immediate best friends.
Okay, you know that I exaggerate.
I had a discussion with a lady over the nectarines.. and we both knew that we were taking our chances in buying them.
We did not go out for coffee later, nor did we exchange phone numbers.
And you know me. It’s a very close competition between cherries and nectarines for me. When they’re in season, you have to know that Prudy is gluttonous. I cannot get enough of them… so when I saw these, I couldn’t contain my excitement! Honestly.
I spent the whole weekend in a happy summer mode… and baked little mini nectarine pies. That’s just what came to mind, so that’s just what I did. While I was slicing the nectarines, I had a crumb topping in mind, but as I was rolling out the pastry, without even thinking, I threw a rustic lattice on top. It was only after they were in the oven did I remember that I wanted to do the crumb topping! Totally fine… that just gives me an excuse to make a pie with crumb topping now!
Sweet and slightly peachy, these little pies are super easy to throw together, and are so delicious with just a little bit of a brown sugar background. They’re only 6 inches, so they’re the perfect size as a dessert for one, or if you’re feeling generous, share it with someone you love! I’m including the recipe for one, and the recipe for four (just in case you’re not on board with sharing…)
Life is good. It’s a “Nectarines on a cold spring day are the sunshine in which happiness abounds, says Prudy…” kind of good.
- Mini Nectarine Pies
- Heat oven to 350 degrees
- Aunt Linda’s Pie Crust
- 4 Large Nectarines, sliced (about 4 cups)
- 4 tbsp butter
- ½ cup brown sugar
- ½ tsp of salt
- 1 tbsp cornstarch
- Prepare Aunt Linda’s Pie Crust according to the recipe. Divide the dough into fourths. Roll out each section, and fit into each individual pie dish. Roll out the extra pie dough, and cut thin strips for the lattice.
- Melt the butter in a large sauté pan, and add the nectarines. Cook on low for about five minutes, or until the nectarines are slightly softened. You don’t want them too soft, because they’ll get mushy as they bake. Add the brown sugar and salt, and cook until the brown sugar melts. Add the cornstarch, and cook for about one more minute.
- Divide the nectarine mixture between the four pie dishes. Top with the strips of dough forming a lattice.
- Bake for about ½ hour, or until the crust is golden brown.
- Remove from oven, and cool completely.
- To make one 6” pie: Aunt Linda’s Pie Crust (divided into fourths, and freeze the other three balls of dough. Or make some cinnamon swirl pastries (See the Rustic Tomato Tart Post on butter, basil, and breadcrumbs)
- large nectarine, 1 tbsp butter, 1 tbsp, plus 1 tsp brown sugar, pinch of salt, 1 tsp cornstarch.
- Follow instructions for the four pie recipe.