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


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.

About Nectarine-Basil Pie

Course/Dish: Pies