Fresh nectarine pie for a twist on a southern classic

Fresh nectarines, brown sugar and spices are mixed and stuffed into a flaky pie crust and baked up rich and sweet. Top this summery dessert with a big spoonful of creamy vanilla ice cream.

Maybe it’s because of my Southern roots, but one of my all-time favorite pie flavors is peach. I decided to put a little twist my all-time favorite and swap out the peaches for juicy nectarines. I topped off warm slices of this easy homemade pie with creamy vanilla bean ice cream.

Fresh nectarine pie a la mode recipe

Yields 8 servings

Ingredients:

• 2 (9 inch) store-bought or homemade pie crusts
• 5 cups fresh nectarines, sliced or chopped
• 1/3 cup all-purpose flour
• 1 cup dark brown sugar
• 1 tablespoon cinnamon
• 1/4 cup unsalted butter
• 1/4 teaspoon sea salt
• Vanilla bean ice cream, for topping

Directions:

1. Preheat oven to 350 degrees F and spray a 9-inch pie plate with nonstick cooking spray.
2. Roll out the pie crusts, placing one in the bottom of the pie plate.
3. In a bowl, add the nectarines, flour, brown sugar, cinnamon and diced butter, mixing well.
4. Pour the fruit mixture into the pie plate and cover with the remaining pie crust.
5. Crimp the edges with a fork or in another desired decorative way as long as the two pieces of dough are sealed at the edges.
6. Bake for 40-45 minutes or until the top of the pie is a golden brown color.
7. Serve warm with a big scoop of vanilla bean ice cream.

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