Recipes Desserts Pies Custard and Cream Pies Nectarine Pie 4.4 (96) 88 Reviews 23 Photos A different type of pie and very good. My husband would eat the whole pie if I allowed him. Recipe by crashkwiccon Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 23 23 23 23 Servings: 8 Yield: 1 to 9 - inch pie Jump to Nutrition Facts Ingredients ⅔ cup white sugar 4 tablespoons all-purpose flour ½ teaspoon ground cinnamon 1 cup heavy whipping cream ¼ teaspoon almond extract 5 nectarines 1 (9 inch) unbaked pie shell Directions Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside. Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines. Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold. I Made It Print Nutrition Facts (per serving) 333 Calories 19g Fat 40g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 333 % Daily Value * Total Fat 19g 24% Saturated Fat 9g 44% Cholesterol 41mg 14% Sodium 128mg 6% Total Carbohydrate 40g 14% Dietary Fiber 3g 9% Total Sugars 23g Protein 3g Vitamin C 5mg 24% Calcium 29mg 2% Iron 1mg 6% Potassium 213mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved