Make pie crust following the cuisinart pie crust recipe. Chill in refrigerator.
Slice nectarines and put in water with lemon juice to keep from browning. When all sliced, drain water. Mix berries together with sliced nectarines. Grate lemon zest over fruit. Sprinkle with flour and sugar and stir together until well mixed.
Roll out pie dough in two rounds to form top and bottom. Line pie pan with bottom crust, push into corners. Cut a few holes in bottom crust to prevent bubbles, you can also poke with a fork. Fill with fruit mix. Cut butter into small chunks over pie filing. place top crust, crimp to seal
and bake in a 325 oven until golden brown (about 1 1/4 hour).
Best to put a lined cookie sheet under pie pan in case any juices run out.
Note: Protect the edge of pie with foil for last 20 minutes of bake time to prevent over browning.
I like the white but a mix of white/ yellow are also good.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 52 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15.3mg||5 %|
|Sodium 41.2mg||1 %|
|Potassium 11.4mg||0 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.7g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 107
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