Vanilla-Scented Nectarine and Blackberry Pie

  • Active Time 20m
  • Total Time 5h 5m
  • Rating ****

10 servings

The tender crust is a perfect foil for the fresh-tasting filling with just a hint of vanilla.


  • For the Filling:
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 3/4 cup (packed) golden brown sugar
  • 5 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 3 pounds firm but ripe nectarines (about 10 medium), peeled, pitted, cut into 1/3-inch-thick slices (about 6 cups sliced)
  • 1 cup fresh blackberries (about 5 1/2 ounces)
  • 1 vanilla bean, split lengthwise
  • 2 Tender Pie Crust Disks (see recipe)
  • Whipping cream (for glaze)
  • Vanilla ice cream or sweetened whipped cream (optional)

Companion recipe: The Perfect Pie Crust



Line a baking sheet with foil; place in bottom of oven (to catch any potential spills). Position a rack in the center of oven and preheat to 375 degrees F.

Whisk 3/4 cup sugar, brown sugar, cornstarch and cinnamon in large bowl to blend well. Add the nectarines and blackberries. Using a small knife, scrape in seeds from the vanilla bean; discard the bean. Toss gently to blend well. Let stand until juices form, about 15 minutes.


Roll out 1 pie crust disk on generously floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Spoon filling into the crust. Roll out the second pie crust disk on a floured surface to 13-inch round. Drape the crust over the filling. Press the top and bottom crusts together to seal. Fold the edges under and crimp decoratively, forming a high standing rim 1/2 to- 3/4-inch above the sides of the dish. Cut four 2-inch long slits in center of the top crust to allow steam to escape during baking. Brush the top of the crust (not edges) lightly with whipped cream. Sprinkle the top with remaining 1 tablespoon sugar.

Bake the pie 30 minutes. Cover the edges with a foil collar to protect from overbrowning. Continue to bake the pie until the crust is golden brown and the juices bubble thickly through slits, about 1 hour longer. Transfer to a rack and cool at least 3 hours. Cut the pie into wedges. Serve with vanilla Ice cream or sweetened whipped cream, if desired.

Recipe created exclusively for by Margaret Cederberg.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4029

nutrition information per serving

828 calories; 40g total fat; 50mg cholesterol; 476mg sodium; 112g carbohydrates; 5g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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