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Domestic Goddess: Nectarine-Brown Sugar Pie

July 31, 2010

Ok, so I’m feeling like literally a domestic goddess with this latest creation in the kitchen. I’ve never made a pie- ever. I was really looking forward to try to make one for tonight’s dinner with friends. I was nervous too- only master bakers make pies, right?

Wrong! It was so easy! (and that IS my finished product!)

So, I went the easier route and bought Pilsbury’s 9in pre-made and refrigerated pie crusts. I wanted to slide into things slowly!

You need:

  • 2 9in pre-made pie crusts
  • 1 9in (mine was 8.25in.) disposable pie tin
  • 6-8 medium sized nectarines, peeled and cut into eighths
  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon butter, stick
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice

So from here, after your nectarines are eighthed, press the first pie crust into your pan, gentle molding it to shape.

Set your oven to pre-heat at 425.

  • mix flour, sugar, brown sugar and cinnamon together.
  • Using your hands, gently toss the nectarine slices in the dry combination until they are coated in the mixture.
  • Add the lemon juice before gently using your hands to move the nectarine mixture into your crust, making sure the crust is filled evenly.
  • Cut your butter into small chunks and spread them over the top of the nectarine filling evenly.
  • Add top crust to the pie and fold over the edges with a fork, sealing it.
  • Cut small lines into the top of the pie to aid cooking.
  • Wrap foil only over the very edges of the pie to avoid too much browning.

Cook at 425 for 30 minutes. Open oven and remove the foil from edges and time cooking for an additional 15 minutes.

Voila!

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