Nectarine-Basil Pie

Nectarine-basil Pie Recipe

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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


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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

How to Make Nectarine-Basil Pie


  • 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.

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About Nectarine-Basil Pie

Course/Dish: Pies

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