Best 8 Nectarine Cloud Pie Recipes

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If you're looking for a delightful dessert that combines the juicy sweetness of nectarines with a light and fluffy cloud-like filling, then look no further than the nectarine cloud pie. This heavenly treat features a flaky, buttery crust filled with a creamy custard-like mixture and tender, sliced nectarines. The cloud-like filling gets its name from its airy texture, which is achieved by whipping egg whites until stiff peaks form and then folding them into the custard mixture. The result is a pie that is both luscious and ethereal, perfect for any special occasion or simply as a sweet treat to enjoy at home.

Here are our top 8 tried and tested recipes!

NECTARINE PIE



Nectarine Pie image

A different type of pie and very good. My husband would eat the whole pie if I allowed him.

Provided by Vicki

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 7

⅔ cup white sugar
4 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 cup heavy whipping cream
¼ teaspoon almond extract
5 nectarines
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
  • Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
  • Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
  • Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.8 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 8.7 g, Sodium 128.3 mg, Sugar 23.4 g

NECTARINE PIE



Nectarine Pie image

Nectarine pie is a sweet, tangy summer treat with seasonal fruit and a flaky, tender crust.

Provided by Jennifer Farley

Categories     Dessert

Time 2h30m

Number Of Ingredients 15

12 ounces all-purpose flour ((2 1/2 cups) )
2 ounces granulated sugar ((1/4 cup) )
1/2 teaspoon kosher salt
8 ounces cold unsalted butter, (cut into small pieces)
1/3 cup cold water
3 1/2 pounds ripe nectarines, (approximately 6-7)
1 1/2 tablespoons fresh squeezed lemon juice
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
a few gratings of fresh nutmeg
1/8 teaspoon kosher salt
3 tablespoons cornstarch
1 tablespoon milk or cream
1 tablespoon turbinado sugar ((granulated sugar may be substituted))

Steps:

  • To prepare the dough, place the flour, sugar and salt in a food processor. Pulse the dry ingredients several times to mix.
  • Add the butter and pulse the machine until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine).
  • With the machine running, add the water and mix until the dough just begins to come together. It will still be very crumbly but should form dough when pressed together.
  • Divide the dough into 1/3 and 2/3 portions, wrap in plastic wrap and flatten into round discs. Place in the refrigerator for a minimum of 1 hour (up to 48 hours).
  • Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water. After 30 seconds to 1 minute you should see the skin separating slightly from the fruit. Use the slotted spoon to move the nectarines into the ice water bath. Repeat with the remaining nectarines.
  • Peel the skin from the nectarines (discard the skins). If any of the skins are stubborn, use a small paring knife to assist in the peeling. Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with the lemon juice.
  • In a small bowl, stir together the sugars, cinnamon, nutmeg, salt and cornstarch. Add to the nectarines, stirring to combine. Set aside.
  • Preheat the oven to 425 degrees F.
  • On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the dough as well). Carefully place in a 9 1/2 inch pie pan. There should be a slight overhang. Add the nectarine filling.
  • Re-flour the surface and roll out the smaller portion of dough to approximately 10 inches in diameter. Use a pizza slicer to cut 8 even strips. Layer the strips in a decorative lattice pattern. Cut off any excess overhang from the strips and then fold the bottom overhang over the strips. Use a fork to gently crimp the edge of the crust all around.
  • Brush the milk or cream evenly over the dough and sprinkle with the turbinado sugar (this will add a nice crunch).
  • Place the pie pan on a baking sheet and place in the oven. Cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the crust is brown and the filling is bubbly.
  • Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).

Nutrition Facts : Calories 413 kcal, Carbohydrate 62 g, Protein 5 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 151 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving

NECTARINE CREAM PIE



Nectarine Cream Pie image

This is a good dessert on hot summer days like we have here in Florida. It's cool and cheery, and it also tastes yummy!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1 cup sliced fresh or frozen unsweetened strawberries, thawed
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon lemon juice
Red food coloring, optional
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
2 cups sliced peeled fresh or frozen nectarines, thawed

Steps:

  • In a bowl, mash the strawberries. In a saucepan, combine the sugar, cornstarch and water until blended; Stir in mashed berries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and food coloring if desired. Cool., In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Fold in whipped cream. Spoon into the pastry shell. Arrange nectarines over cream mixture. Top with strawberry mixture. Refrigerate until set, about 3 hours.

Nutrition Facts :

VANILLA NECTARINE PIE



Vanilla Nectarine Pie image

Fresh nectarines lend an elegant flavor to this scrumptious pie that pairs perfectly with a scoop of vanilla ice cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 11

1 refrigerated pie crust, softened as directed on box
6 medium nectarines, sliced (6 cups)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon vanilla
2 teaspoons orange juice
2/3 cup Gold Medal™ all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon grated orange peel
1/8 teaspoon salt
3 tablespoons cold butter

Steps:

  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
  • In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
  • Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 55 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg

NECTARINE CRUMB PIE



Nectarine Crumb Pie image

Help a friend discover the joy of baking with a a gift that assembles all the tools and ingredients. A package for Nectarine Crumb Pie includes fruit, dough wrapped in waxed paper, a rolling pin, and a ceramic pie plate. Add a jar of crisp topping mixture and the recipe, and tie everything together in a kitchen towel.

Provided by Martha Stewart

Yield Makes one 9-inch pie

Number Of Ingredients 8

Basic Piecrust, well chilled
2 tablespoons sifted all-purpose flour
1/3 cup sugar, or to taste
12 ripe nectarines (about 4 pounds), peeled, pitted, and sliced
2 tablespoons cold unsalted butter, cut into small pieces
2 teaspoons fresh lemon juice
1 cup Crumb Topping
Whipped cream, optional

Steps:

  • Roll out dough to a thickness of 1/8 inch and use it to line a 9-inch pie tin; crimp edges decoratively. Chill until firm, about 30 minutes.
  • Heat oven to 400 degrees. Combine flour and sugar and toss with nectarines. Fill crust with the nectarines; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.

NECTARINE PIE



Nectarine Pie image

This recipe came from an old magazine advertisement for Imperial Sugar. It's an easy to make sweet treat!

Provided by loof751

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 unbaked pie shell (9-inch)
4 medium nectarines
4 cups boiling water
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt

Steps:

  • Combine sugar, flour, cinnamon, almond extract, cream, and salt. Set aside.
  • Place nectarines in boiling water for 30-45 seconds, then plunge in cold water.
  • Remove skins.
  • Cut the nectarines in half and remove the pits. Place the halves flat-side down in the pie shell.
  • Pour cream mixture around the nectarines. Bake at 400 degrees for 35-40 minutes.

Nutrition Facts : Calories 325.8, Fat 18.7, SaturatedFat 8.7, Cholesterol 40.8, Sodium 203.4, Carbohydrate 38, Fiber 2.2, Sugar 22.1, Protein 3.1

NECTARINE PIE



Nectarine Pie image

There's really really nothing better than fresh fruit pie. Though peach pies are de rigeur in the summer, this one uses nectarines (O.K. you can use fresh peaches, too). This pie also takes a turn away from the traditional with a graham-cracker crust.

Provided by Amy M. Spindler

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

11 whole graham crackers or 1 1/2 cups graham-cracker crumbs
8 tablespoons butter, melted
5 or 6 nectarines or peaches, peeled, or 8 or 9 apricots or 5 cups frozen sliced peaches
1 1/2 cups sour cream
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
  • Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
  • Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 126 milligrams, Sugar 34 grams, TransFat 0 grams

NECTARINE CLOUD PIE



Nectarine Cloud Pie image

Categories     Milk/Cream     Dessert     Bake     Nectarine     Summer     Gourmet     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

Pastry dough for a single-crust pie
1 1/4 lb ripe nectarines (3 large)
4 teaspoons fresh lemon juice
3/4 teaspoon pure almond extract
3/4 cup sugar
1 envelope unflavored gelatin (1/4 oz)
1/2 cup water
4 teaspoons pasteurized egg white powder such as Just Whites
2/3 cup chilled heavy cream
Garnish: sliced nectarines
Special Equipment
pie weights or raw rice

Steps:

  • Make pie shell:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch (4-cup) pie plate. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
  • Lightly prick bottom and side of pie shell all over with a fork. Line shell with foil and fill with pie weights. Bake shell until edges begin to turn pale golden, about 15 minutes, then carefully remove foil and weights and bake until shell is golden, about 15 minutes more. Transfer to a rack to cool completely.
  • Make filling:
  • Halve, pit, and quarter nectarines, then purée with lemon juice, almond extract, a pinch of salt, and 1/2 cup sugar in a food processor until smooth. Force purée through a fine-mesh sieve into a bowl and discard any solids.
  • Sprinkle gelatin over 1/4 cup water in a 1 1/2-quart heavy saucepan and let stand 1 minute. Add nectarine purée and cook over moderately low heat, stirring constantly, just until gelatin is dissolved, 3 to 4 minutes. Transfer mixture to a metal bowl and set bowl in a larger bowl half-filled with ice and cold water, then chill, stirring occasionally, until mixture starts to mound in spoon, 10 to 15 minutes.
  • While fruit mixture chills, beat together egg white powder and remaining 1/4 cup water in a bowl with an electric mixer at medium speed until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until whites hold stiff peaks. Beat cream in another bowl with cleaned beaters at medium speed just until soft peaks form. Fold whipped cream into fruit mixture, then fold in one third of meringue to lighten. Fold in remaining meringue gently but thoroughly. Spoon into cooled shell and chill until set, at least 3 hours.

Tips:

  • For a perfect crust, use a combination of butter and shortening. This will create a flaky and tender crust.
  • Don't overwork the dough. Overworking the dough will make it tough.
  • Chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
  • Use a sharp knife to cut the dough. This will help prevent the dough from tearing.
  • Bake the pie in a preheated oven. This will help ensure that the crust is cooked evenly.
  • Let the pie cool completely before serving. This will allow the filling to set and the pie to hold its shape.

Conclusion:

The nectarine cloud pie is a delicious and easy-to-make dessert. It's perfect for a summer party or potluck. The combination of sweet nectarines, creamy filling, and flaky crust is sure to please everyone. With a few simple tips, you can make a perfect nectarine cloud pie every time.

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