Favorite Menu Apple and Nectarine Pie :: Tasty Recipes

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Apple and Nectarine Pie

"A pie to remind you of early fall when the primary apples are being harvested however fresh nectarines are nonetheless available on the market!"

Ingredients :

cooking spray
four apples - peeled, cored and sliced, peel reserved
half cup white sugar
half cup light brown sugar
1/2 cup water
1/4 cup brandy
1 teaspoon floor cinnamon
1 teaspoon vanilla extract
1 pastry for 9-inch double-crust pie
half of (8.5 ounce) package deal corn muffin mix (including Jiffy®)
1/four cup milk
four nectarines, peeled and sliced

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H30M

Preheat oven to 425 degrees F (220 levels C). Grease a 9-inch deep-dish pie plate.
Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; convey to a boil. Reduce temperature and simmer until aromatic, about five minutes. Remove apple peels with a fork.
Roll 1 crust right into a 12-inch circle; area inside the prepared pie plate. Roll out 2nd crust into a ten-inch circle. Cut a few slits within the center to vent steam.
Mix corn muffin blend and milk in a bowl. Pour into pie plate.
Bake within the preheated oven for five to eight mins. 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.
Bake within the preheated oven for 10 minutes. Reduce warmness to 350 stages F (175 tiers C). Continue baking until top crust is golden brown, 35 to forty five minutes. Let cool to room temperature earlier than reducing, about 1 hour.

Notes :

Cook's Notes:
I used a combination of Gala, Golden Supreme, and Empire apples. Save the skins for any other use!
Make sure the nectarines (white or yellow flesh) are nevertheless slightly organization.
I favor to use Kraken Black Spiced Rum® in this pie.

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