Nectarine Streusel Pie Recipe
Ingredients
| Nectarines | 2 1/2 Pound | |
| 1/2 teaspoon grated lemon rind | ||
| Lemon juice | 1 Teaspoon | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Quick-cooking tapioca | 3 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Flaky Pastry II or: 1/2 package piecrust mix | ||
| Butter/Margarine | 1 Tablespoon | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs) | |
Directions
1. Drop nectarines, (or peaches or apricots), 3 or 4 at a time, into boiling water; leave in 15 to 30 seconds; lift out with slotted spoon. Peel off skins; cut in half; remove pits, then slice evenly into a large bowl. Sprinkle with lemon rind and juice, sugar, tapioca and cinnamon; toss gently to mix.
2. Prepare unbaked pastry shell. Spoon nectarine (or peach, or apricot) mixture into shell; dot with the 1 tablespoon butter or margarine.
3. Combine brown sugar, flour and the 1/4 cup butter or margarine in a small bowl. Work in butter with fingers, until crumbly. Sprinkle over fruit, covering completely. Cover top of pie loosely with a piece of aluminum foil.
4. Bake in a hot oven (425°) 30 minutes. Remove foil. Continue baking 15 minutes, or until streusel is set and juices bubble up. Cool pie completely on wire rack.
2. Prepare unbaked pastry shell. Spoon nectarine (or peach, or apricot) mixture into shell; dot with the 1 tablespoon butter or margarine.
3. Combine brown sugar, flour and the 1/4 cup butter or margarine in a small bowl. Work in butter with fingers, until crumbly. Sprinkle over fruit, covering completely. Cover top of pie loosely with a piece of aluminum foil.
4. Bake in a hot oven (425°) 30 minutes. Remove foil. Continue baking 15 minutes, or until streusel is set and juices bubble up. Cool pie completely on wire rack.
Chef
