Apple and Nectarine Pie
Description
This is a delicious nectarine pie for late summer when the first apples are being harvested but fresh nectarines are still available.
Ingredients
•
cooking spray
•
4 apples - peeled, cored and sliced, peel reserved
•
1/2 cup white sugar
•
1/2 cup light brown sugar
•
1/2 cup water
•
1/4 cup brandy
•
1 teaspoon ground cinnamon
•
1 teaspoon vanilla extract
•
1 pastry for 9-inch double-crust pie
•
1/2 (8 1/2 ounce) package corn muffin mix (such as Jiffy®)
•
1/4 cup milk
•
4 nectarines, peeled and sliced
Directions
1
Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
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.
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.
4
Mix corn muffin mix and milk in a bowl. Pour into pie plate.
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.
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.