American Pie Council

2017 Professional Entry


Almond Nectarine Pie

Almond Nectarine Pie
Pie Crust

13.5 oz. flour
1 teaspoon salt
6 oz. cold butter chopped into cubes
4 oz. cold shortening chopped into cubes
1 egg
5 Tablespoons ice water

Mix salt and flour together.
Add cubes of shortening and butter, mix till combined
Add beaten egg and vinegar
Mix in ice water until dough JUST comes together.

Frangipane Filling

1 Cup finely ground whole blanched almonds
½ cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon salt
4 tablespoons unsalted butter, softened
2 fresh eggs

Cream the softened butter and sugar for 2 minutes on medium speed with paddle attachment. add the ground almonds and beat on medium speed until blended. add the eggs one at a time on medium-low speed, beating well after each addition. Scrape down the sides of the mixing bowl and add the flour. Spread in raw pie shell.

Nectarine Filling
1 ½ pounds Nectarines Pitted and sliced
4 oz. butter
6 oz. brown sugar
3 oz. clear gel
½ teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon almond extract

Sautee all ingredients in a sauce pan till peaches are al dente. Put in the pie shell, on top of frangipane.

Streusel Topping
2/3 cup flour
2/3 cup oats
1/3 sliced almonds
2/3 cup brown sugar
2/3 cup butter (melted)

Mix together till combined. Sprinkle on top of assembled pie and bake a 350 degrees till golden brown and 200 degrees in the center. Enjoy!