Nectarine-Basil Pie

Nectarine-basil Pie

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Melissa Baldan


Spring is coming and with it...fresh flavors! I love making this one and the flavors burst!


★★★★★ 1 vote



  • 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
  • 1
    egg white, lightly beaten

How to Make Nectarine-Basil Pie


  1. in 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.
  2. toss 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
  3. Unroll 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.
  4. Fill pie crust with filling and form a lattice top with the strips. Brush the top with egg white and sprinkle remaining sugar.
  5. tent 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.
  6. cool 3-4 hours before serving.

Printable Recipe Card

About Nectarine-Basil Pie

Course/Dish: Pies

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