How To make Crunch Crust Nectarine Pie
1/3 c Sugar; plus
2 tb Sugar; divided
1 c Lowfat granola
8 oz Nonfat cream cheese
1/2 ts Vanilla extract
3 Nectarines
Recipe by: Lose Weight & Stay Fit, Vol IV, No 3 In a small saucepan, combine 1/3 cup sugar and water. Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown. Add granola, mixing it quickly with a fork. Turn mixture out onto a nonstick or greased cookie sheet; let cool and harden. Immediately fill empty pan with hot water to soak and loosen carmelized sugar. Place cooled granola mixture in a plastic bag and crush with a rolling pin. Firmly press two-thirds of the mixture into the bottom of a 9-inch pie plate. In a small bowl, with an electric mixer on high speed, beat cream cheese with vanilla extract and remaining 2 tablespoons sugar until smooth and fluffy. Drop spoonfuls of filling into pie shell; spread gently to level over crust. Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling. Refrigerate overnight or for at least 2 hours before serving. Nutrition Analysis: 160 calories, 4g protein, 24g carbohydrate, 6g fat, 16mg cholesterol, 107mg sodium.
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How To make Crunch Crust Nectarine Pie's Videos
Nectarine Pie
I used a boxed pie crust mix to make this pie and it turned out good. I have a pie crust recipe that will be included in a future video and I think I'm going to make a video just for a pie crust in the future. You can use a pre-made pie crust, box pie crust mix, or a homemade pie crust to make this pie.
When you cut up the nectarines, they do not need to be peeled. The peel is soft enough that you don't notice it in the pie.
Ingredients:
pie crust top and bottom
4 to 5 cups of nectarines sliced...fresh or frozen
1 1/2 tbs lemon juice use fresh or bottled
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp cinnamon
pinch or dash of nutmeg
1/8 tsp salt
3 tbs corn starch
Directions: Preheat oven to 425 degrees
Place sliced nectarines in a large bowl. In a small bowl, add sugar, brown sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to combine. Add lemon juice and stir in. Pour sugar mixture over nectarines and toss together to coat. Pour nectarines into pie crust and pour any sugar mixture left in bowl over top. Add top crust, pinch the edges together, and use a knife to make about 4 slits in top crust. Place pie in 425 degree oven for 20 minutes. Turn oven down to 375 degrees and bake for 40 minutes longer. Remove pie from oven and allow to fully cool. You will see some liquid through the slits in the pie crust, don't worry the liquid will thicken up as the pie cools. Once fully cooled, slice and enjoy pie. This is my first nectarine pie and it is a good way to use up nectarines if you have some.
Spelt crust nectarine tart | SBS Food
Rachel Khoo's fruity spelt-crust tart is sweetened naturally, using dates and honey.
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Peach Cobbler
This classic peach cobbler is a Southern staple that's perfect for summer and easy to make. Its a delicious way to highlight the amazing flavor of fresh or canned peaches with simple pantry ingredients. Add a scoop of vanilla ice cream and you'll be in heaven!
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Nectarine tart | super easy and delicious
Crispy crust ... soft cream and slightly sweet cream .... soft and sour nectarines and juicy sweet ... yummy!
Summer tarts are very simple and fast. You can keep them in the refrigerator and do not crumble because they are not very sweet
If you allow the custard to harden well on heat, it will harden considerably after cooling, and after mixing with the cream, it will form a thick cream. This is where cutting the tart becomes beautiful. If you see that your cream is finally loose from the water, know that you did not do well on the concentrated heat.
Always keep summer tarts in the refrigerator so that the cream stays firm and the fruit is cool.
chapters:
00:06 crunchy crust
02:46 custard mixture
4:48 assembling
Music:
Cooking with Styles: Nectarine blueberry galette
What makes this dessert so great is you can mix and match the fruits depending on the time of the year, which is what I do, and it gets rave reviews every time!