Vanilla Nectarine Pie

Fresh nectarines lend an elegant flavor to this scrumptious pie that pairs perfectly with a scoop of vanilla ice cream. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Gold Medal Flour

Ingredients

refrigerated pie crust, softened as directed on box

medium nectarines, sliced (6 cups)

1/3

cup granulated sugar

tablespoons cornstarch

tablespoon vanilla

teaspoons orange juice

2/3

cup Gold Medal™ all-purpose flour

1/2

cup packed light brown sugar

tablespoon grated orange peel

1/8

teaspoon salt

tablespoons cold butter

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1

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2

In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
3

In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
4

Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.