Featured Pinch Tips Video
- 1/2 c
- peach preserves
- 2 c
- loose packed basil leaves
- 6 medium
- ripe nectarines, peeled and sliced
- 2 tsp
- fresh lemon juice
- 3 Tbsp
- sugar, divided
- 3 Tbsp
- 1/8 tsp
- 1 pkg
- refrigerated pie crusts, softened
- egg white, lightly beaten
1in a saucepan bring preserved to a boil over medium heat. Stir in basil, cover. Remove from heat and let stand for 30 minutes. Strain out to measure 1/4 cup.
2toss nectarines and lemon juice. Combine with cornstarch, salt and 2 tbsp sugar. Add to nectarines and toss. Add preserve mixture, stir until coated. set aside
3Unroll 1 pie crust and place in 9 in pie pan pressing in bottom and up sides. Unroll 2nd and cut into 1/2 inch strips.
4Fill pie crust with filling and form a lattice top with the strips. Brush the top with egg white and sprinkle remaining sugar.
5tent pie with foil and bake 25 minutes at 450. Reduce heat to 425 and bake an additional 35 minutes, removing foil when 15 minutes remain.
6cool 3-4 hours before serving.