Reviewed: Nov. 6, 2011

Awesome. Used vanilla extract instead of almond and still tasted great!

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Reviewed: Sep. 11, 2011

Made this pie and it was delicious and easy to make!! I also doubled the cinnamon, added 1/8 tsp ginger & 1/4 tsp nutmeg. I also made the crumble crust with brown sugar, flour and butter. I will be making this pie again.

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Sandi

Reviewed: Sep. 2, 2011

Great tasting and very easy to make. Made it with crumb topping and it made it a bit too sweet. But otherwise a great treat with ice cream or a big glass of milk.

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livelygirl

Reviewed: Jul. 29, 2011

Easy & delicious pie. I put cubed nectarines and blueberries in and more cinnamon and it turned out so good.

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petrea

Reviewed: Jul. 28, 2011

this is a very good pie

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husky5305

Reviewed: Sep. 16, 2010

Yum! Here is a hint to help get the skins off easier. Before you put the fruits in the boiling water cut a small X in the bottom with a pairing knife then after blanching them in the boiling water and cooling them you can just peel them like a banana.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Aug. 1, 2010

AMAZING! My father is a fruit farmer and I've made 2 of these pies already this week...my family and friends LOVED them and they are so easy to make!! Definitely a recipe to keep on hand for a long time!

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JMS1127

Reviewed: Jul. 24, 2010

Loved this! My husband and son loved it too - an amazing feat! I didn't have almond extract, sadly enough, so I used imitation coconut instead and it actually came out great! I also cut up the nectarines into small peices because I butchered the poor things trying to get the pits out. We ate the whole pie in one night.

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MessyMama

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Cooking Level: Intermediate

Living In: Kodak, Tennessee, USA

Reviewed: Jun. 18, 2010

Excellent pie! I really liked the method for getting the skins off of the nectarines; however, then I was holding a slippery fruit and couldn't get it to come apart after cutting it in half. I'd probably try halving them and then dipping them in the boiling water next time. I ended up just slicing chunks off the fruit, which came out just fine. My pie didn't come out runny, just moist like most pies are. I was a little generous with measuring out the flour, which might have helped with that. We all love the combination of the nectarines and the cream! I used 6 nectarines as they were rather small, and 35 minutes was just right for our oven. Definintely a keeper!

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Oct. 18, 2009

I was told by my boyfriend, his parents, and my roommate this was the best pie any of them have ever ate. I used the 5 nectarines from my local CSA box for this, and loved the tip on hot/cold water to get the skins off. Didn't work perfectly for me, but oh well. The hardest part was cutting the nectarines and getting the pit out! I sliced the nectarines into thin slice, and spread them out in a circle in the pie shell. I did not have almond extract, so I used homemade vanilla extract instead. I also substituted the 2/3 cup of white sugar for 1/3c vanilla sugar I made, and 1/3c brown sugar. I also made a semi-crumble topping with chopped pecans, vanilla sugar, brown sugar, and butter and sprinkled ontop. I HIGHLY recommend this recipe, and next summer i'll try to remember to make extra pies and freeze them!!

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