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Apple and Nectarine Pie Recipe

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Apple and Nectarine Pie Recipe

Directions

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Ingredients :

  • cooking spray
  • 4 apples – peeled, cored and sliced, peel reserved
  • ½ cup white sugar
  • ½ cup light brown sugar
  • ½ cup water
  • ¼ cup brandy
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pastry for 9-inch double-crust pie
  • ½ (8.5 ounce) package corn muffin mix (such as Jiffy®)
  • ¼ cup milk
  • 4 nectarines, peeled and sliced
  • Methods :

  • Step 1

    Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.

  • Step 2

    Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.

  • Step 3

    Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.

  • Step 4

    Mix corn muffin mix and milk in a bowl. Pour into pie plate.

  • Step 5

    Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.

  • Step 6

    Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.

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