The other day I hosted a large family gathering to celebrate my mom’s upcoming birthday. We were lucky that several cousins and their partners/spouses were able to join us, as my mom hasn’t seen some of them in quite a while. I had several people bringing food, mostly salads. I barbecued hamburgers, salmon burgers and black bean burgers. I made this easy marinated cucumber salad and my favorite carrot salad with canned mandarin oranges. I also made a huge fruit salad. Well, I bought the fruit but my mom got here early and ended up cutting up most of the fruit for the salad! Put her to work on her own party day. We had grapes, nectarines, watermelon, cantaloupe and raspberries.
The nectarines were perfectly ripe and delicious. I’d bought a flat of them at Costco so we had some leftover. And it just seemed like a pie day somehow. So I baked a pie, even though it was hot. Tasted great that evening!
- pie dough for two crusts
- 4 cups nectarines peeled and sliced
- 1 cup sugar
- 1/4 cup flour
- squeeze of lemon juice
- Preheat the oven to 450F.
- Make the pie crust and roll out half of it for the bottom crust.
- Bring a pot of water to boil and drop the peaches or nectarines in for a few minutes, then remove. This makes the peel just slide right off! Cut the nectarines into slices and mix with the flour, sugar and lemon juice. Pour the nectarines into the pie shell, then roll out the second half of the dough and cover, pinching the two crusts together.
- Cut a few vent slits into the top crust and bake for 15 minutes at 450, then lower the heat to 350F and bake another 40-50 minutes.
- Let cool before slicing.
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