Reviewed: Jan. 28, 2009

I used about 3/4 condensed milk and 1/4 low fat milk instead of heavy whipping cream; I also added some chopped rhubarb and 1/2c sugar. Then I baked it for an hour. It is cooling now...

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Reviewer:

anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

Reviewed: Nov. 7, 2008

I love making this pie because it's quite easy, but out of the ordinary enough to get rave reviews and tons of praise. I still haven't served to anyone who didn't rate it highly. I usually add a little more cinnamon and sometimes other sweet spices if I have them at hand.

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Reviewer:

Sheila-Mari

Cooking Level: Intermediate

Reviewed: Sep. 24, 2008

tastes great. i also used the crumb topping on top.

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Reviewer:

allie

Reviewed: Sep. 7, 2008

This is delicious! I followed the advice of some of the reviewers and doubled the cinnamon, added the 1/8 tsp ground ginger and 1/4 tsp ground nutmeg. I also made a crumble crust with 1/2 cup brown sugar, 1/2 cup flour, and 1/4 butter. i topped the pie off with some whipped cream made of heavy whipping cream and powdered sugar. it was one of the best pies i've ever had! my roommate licked her plate she liked it so much.

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Reviewer:

Jenni

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

Reviewed: Aug. 17, 2008

We'd bought too many nectarines from Costco and needed to use the remainder up quick, so I gave this recipe a try. I tweaked it a bit - didn't boil the fruit, i just sliced/chunked it with the skin on. I added 1.5 teaspoons of extract, and I upped the spices, too - more cinnamon, as well as nutmeg and ginger. I did a simple crumb crust of chopped butter, 1/2 cup brown sugar and 1/2 cup flour. Cooked it for 40 minutes and cooled it completely. It was excellent! Really terrific! My 8 year old said it looked funny, but he changed his tune once he tasted it. I highly recommend this recipe. This recipe would work well with peaches or plums. Next time I'm going to throw in some blueberries, too.

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Reviewer:

CHEMOANGELS

Reviewed: Aug. 15, 2008

I placed 5 large nectarines in a pot and filled it with water to ensure the water would cover them when it came time to loosen the skins. It was a lot easier to halve the fruit with the skins on than with out but it was alright since going into this I knew I was going to chop up my fruit instead of leaving it in halves. I used half and half instead of cream and the pie still looked and tasted beautifully. The small amount of almond flavor could really be tasted throughout so if your not much of a fan substitute it for vanilla. Also I think I baked it for about 45 minutes, after the center started to bubble. I had no problems with my pie being runny.

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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Sasebo, Nagasaki, Japan

Reviewed: Mar. 30, 2008

I love nectarines so was so excited when I saw this recipe. I made a crumb topping for it and baked it about 55 minutes. It was still jiggly in the middle, but as it cooled came together (like the way cheesecake does). It was pretty good, a little too creamy for a fruit pie for me. I think next time I will make a top crust and perhaps using something instead of heavy cream? Needs a little tweaking but overall a great pie. Thanks for the recipe.

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Reviewer:

Chrystal

Reviewed: Jan. 27, 2008

This was absolutely delicious (I just finished my third slice of the night) and pretty darned easy... other than the fact that my nectarines were not all that ripe and didn't want to peel or come off the pit. I simply cut the skin off with a knife and sliced chunks off (instead of halves) and it was perfection. Baking time was good at 40 minutes. Looked good and tasted better. It is one of the only recipes I have found for good desserts that will actually cook right at high altitude too. =) I will certainly be making this again.

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Reviewer:

ziprose

Cooking Level: Expert

Home Town: Miami Beach, Florida, USA

Living In: Helena, Montana, USA

Reviewed: Jul. 22, 2007

Followed this recipe to a t except for substituting fat free 1/2 and 1/2 for heavy cream. Other reviewers said it worked out the same for them. My nectarines were not juicy at all (which is why I was trying to get rid of them). The flavor of the pie was very good but it was incredibly runny; to the point that it appeared more like a bread pudding. I cooked it for 35 minutes; I would have cooked it for a hour in hind-sight. It looked beautiful and completey done, but on the way to my aunt's house, whom I was bringing this dessert over for, I noticed alot of juice trying to spill out around the pie. If you make this pie I would touch the middle of the pie and see if it feels "liquidy".

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Reviewer:

sindy

Reviewed: Jul. 20, 2007

I've made this pie two times now. The first time I made it I took the skins off the nectarines. Second time I didn't bother to do that. We liked the pie better with the skins on and it was less work! It was a real hit. Absolutely delicious.

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22 users found this review helpful