This Spiced Nectarine Apple Pie is an amazing pie to bake during the transition from summer to fall when both nectarines and apples are in season!
Why You'll Love This Recipe
Hello September – it is officially pie season! I love fall baking, and while it might still feel like summer as far as the temperature goes, if you want to start baking pie, this Spiced Nectarine Apple Pie is the perfect place to start!
With the transition from summer to fall, both nectarines and apples are in season. So, this Spiced Nectarine Apple Pie is the perfect bake! I add nectarines into apple pie inside a buttery and flaky homemade pie crust. This apple pie is filled with spices so it’s the perfect kickoff for warm and cozy fall recipes!
Ingredients for Spiced Nectarine Apple Pie
Organic Salted Butter I use organic salted butter in the pie crust for this recipe, just like in all my pies. My favorite butter comes from Organic Valley and if you can't find that, then Costco Kirkland Organic Salted Butter is also amazing and it's a really good price!
Organic Cane Sugar Organic cane sugar is used in the pie crust, and that's it. In this recipe today I used the Costco Organic Cane Sugar. Wholesome and Florida Crystals are also my faves!
Organic Light Brown Sugar I used my Homemade Light Brown Sugar in this recipe today. But you can also use Wholesome Sweeteners or find it at Vons the O Organics option is also great.
Organic Apples I used Fuji apples in this pie today. I love using Fuji apples in pie, as those apples are one of my favorites to eat. I like a sweet and mild flavored apple, such as this. You could also use Gala or Cripps Pink apples as they have a similar flavor. But, you can use any kind of apple in this pie and it will be delicious!
Organic Nectarines I used organic nectarines in this pie. Nectarines are not used in lot of pie recipes, but I had some in the fridge that were a little soft to eat. When nectarines or peaches get like that, they are great for making pie!
Organic All Purpose Flour I used Cairnspring Mills Organic All Purpose Flour in this recipe. I love their flour and you can fine it online!
Organic Cornstarch I use cornstarch in my pies to help thicken and solidify the fruit juices. This is a crucial ingredient to making pie that cuts very nicely and the juices don't run out everywhere. I buy Frontier Co-Op Organic Cornstarch.
Organic Pumpkin Pie Spice Mix I use Frontier Co-Op Organic Pumpkin Pie Spice in this recipe because it is a blend of cinnamon, ginger, nutmeg, and cloves. I love this mix of spices for apple pie. And just because it's labeled pumpkin pie spice, doesn't mean you can't use it in other recipes!
Organic Cinnamon Cinnamon is key to any apple pie. But, the type of cinnamon you use can have a major effect on the flavor, as not all cinnamon is created equal. Read my post Cinnamon Versus Cinnamon to learn more. But my favorite kind is Frontier Co-Op Korintje and it's the only cinnamon I use! I promise, if you haven't tried this, you want to!
How can I make my apple pie taste better?
There are many things you can do to make apple pie taste better. The first one would be to use apples that you like. Just because an apple pie calls for Fuji or Granny Smith – it doesn't mean you have to use those. Yes, some of the ingredients in the recipe may compliment that specific apple well, hence why it's calling for it. But, if a recipe calls for Granny Smith and you hate Granny Smith, then substitute another type of apple!
You can also add brown sugar in place of cane sugar in apple pie. This will provide more flavor to your apple pie. Sugar is interchangeable in any apple pie recipe, so you can sub one for the other in any recipe, and it will just change the flavor.
To make your apple pie taste better – make sure you are using organic ingredients! This is super important, as organic ingredients are less processed and therefore have more flavor! So, if your pie is bland, try changing your ingredients to higher quality organic ones.
What is apple pie spice made of?
Apple pie spice can be made up of any combination of spices. However, the most common spices used in apple pies are: cinnamon, ginger, cloves, nutmeg, cardamom, or allspice. Apple pie can have all of these spices or a combination of a few. These spices all go very well with apple pie.
In this recipe for Spiced Nectarine Apple Pie, my trick is actually to use a pumpkin spice mix! I use Frontier Co-Op Organic Pumpkin Pie Spice. Their pumpkin pie spice is a mix of cinnamon, ginger, nutmeg, and cloves. I like to use this in other recipes as it makes using these four spices very easy! I just need one spice, not four. Plus, if I want just a small amount of each, it makes measuring so much easier!
Just because it says pumpkin pie spice – doesn't mean you have to only use it for pumpkin recipes. Other brands of pumpkin pie spice may contain different spices, or a different ratio. So, keep that in mind and try out Frontier Co-Op Organic Pumpkin Pie Spice!
Do you peel nectarines before baking?
If you would like to peel nectarines before baking them in pie, you can. But, I never do! I feel it's too much work, plus nutrients live in the skin. And when you bake a pie, the fruit is cooked down so much that it's very soft and you can totally leave the skin on.
Do you peel apples for apple pie?
Same goes for apple pie. You can peel the apples if you would like, but you definitely do not have to. I never peel apples when I make apple pie. Nutrients are in the skin of apples, and it's just more work to peel them – so why not leave them on!
Can I substitute nectarines for peaches in a pie?
Peaches and nectarines have a very similar texture. So, if you can't find nectarines or don't want to use them, you can substitute peaches in this pie recipe.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Spiced Nectarine Apple PieDifficulty: Intermediate
My trick to getting the perfect spiced apple pie is using pumpkin pie spice mix! I add nectarines into this pie as well for a twist on a classic apple pie.
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour, plus extra for rolling
1 teaspoon organic cane sugar
3/4 cup (170 grams) organic salted butter, cold
1/4 cup plus 3 tablespoons cold water
170 grams (3/4 cup) packed organic light brown sugar
21 grams (3 tablespoons) organic all purpose flour
1 teaspoon organic cornstarch
1/2 teaspoon organic cinnamon
1/4 teaspoon organic pumpkin spice
3 organic large Fuji apples, sliced
2 organic nectarines, sliced
1 organic egg yolk
1 tablespoon water
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
- Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- To make the filling: In a small saucepan, add the brown sugar, flour, cornstarch, cinnamon, pumpkin pie spice, apples, and nectarines. Put over medium heat, and continue to stir occasionally. The sugar will start to melt and coat the apples and nectarines. The juices will start to bubble. Continue to cook until the liquid has thickened, you’ll know when you scrape the bottom of the pot and you can visibly see that it doesn’t fill in the open space immediately. This should take 8 to 14 minutes. Place the mixture in the fridge to cool, or allow to cool until room temperature.
- Preheat the oven to 400°F.
- To make the topping: Add the egg yolk and water to a small dish and whisk together. Set aside.
- Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread evenly.
- Place the smaller pie dough on top, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges. Using a pastry brush, brush the dough with the egg wash topping.
- Bake for 1 hour, or until golden brown.
- Store at room temperature for up to 3 days.
- High Altitude – Bake at 400°F for 45 minutes, or until golden brown.
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