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Vanilla-Scented Nectarine and Blackberry Pie

Source: Cooking.com
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  5 Hours 5 Minutes
  10 servings
The tender crust is a perfect foil for the fresh-tasting filling with just a hint of vanilla.
RECIPE INGREDIENTS
For the Filling:
3/4  cup plus 1 tablespoon sugar
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)
Other necessary recipes:
The Perfect Tender Pie Crust
DIRECTIONS
FOR THE FILLING:
Line baking sheet with foil; place in bottom of oven (to catch any potential spills). Position rack in 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 nectarines and blackberries. Using small knife, scrape in seeds from vanilla bean; discard bean. Toss gently to blend well. Let stand until juices form, about 15 minutes.


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


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


Recipe created exclusively for Cooking.com by Margaret Cederberg.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 The Deep Dish: Pies
Nutrition Facts per Serving
Yield:   10 servings
Calories: 828
Fat. Total: 40g
Fiber: 5g
Carbohydrates, Total: 112g
Sodium: 476mg
% Cal. from Fat: 43%
Cholesterol: 50mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Bethany Reviewed: 08/17/2009
Fresh and delicious
This was the best pie I've made to date! I changed a few things: I used my own whole wheat crust recipe, vanilla sugar instead of adding vanilla beans, and added 1 tbs of cornstarch because my nectarines were pretty juicy and far from firm. It worked perfectly, and the mix of flavors is amazing! One night, and there's barely anything leftover.
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