Peach and Nectarine Pie
A golden, buttery double-crust pie bursting with juicy Riverland peaches and nectarines, lightly spiced with cinnamon and baked until bubbling.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •23 cm pie dish
- •Rolling pin
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 16 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 360 kcal
Instructions
- 1
Rub chilled butter into plain flour and 20 g caster sugar until the mixture resembles coarse breadcrumbs.
- 2
Add iced water gradually, stirring with a butter knife until dough just comes together into a ball.
- 3
Divide pastry into two equal portions, shape into discs, wrap tightly, and chill for 30 minutes.
- 4
Preheat the oven to 190°C (170°C fan-forced) and lightly grease a 23 cm pie dish with butter.
- 5
Toss sliced peaches, nectarines, remaining 100 g caster sugar, cornflour, lemon juice, and cinnamon in a large bowl.
- 6
Roll one pastry disc on a floured bench to 3 mm thickness and gently line the pie dish.
- 7
Spoon the stone-fruit filling and all juices evenly into the prepared pastry base.
- 8
Roll the second pastry disc, lay over filling, trim excess overhang, and crimp the edges firmly to seal.
- 9
Cut three small steam vents in the top, brush with beaten egg, and scatter demerara sugar over crust.
- 10
Bake for 45 to 50 minutes until the pastry is deep golden brown and fruit juices bubble gently.
- 11
Cool the pie on a wire rack for at least 1 hour before slicing to allow filling to set.
Chef's tips
Choose stone fruit that is ripe and fragrant but still firm to the touch so the slices hold their shape. Leaving the skin on the nectarines adds lovely red colour and extra texture to the filling.
Ingredient substitutions
- yellow nectarines → additional peeled yellow or white peaches
- demerara sugar → raw sugar or granulated white sugar
Storage
Cover loosely and refrigerate for up to 3 days.
Reheating
Reheat whole pie or slices in a 160°C oven for 10 to 15 minutes to crisp the crust.
Common mistakes to avoid
- •Slicing the fruit too thinly, which causes it to collapse into a soft puree during baking.
- •Cutting into the pie while piping hot before the cornflour has cooled enough to set the juices.
Serving suggestions
Cooked Peach and Nectarine Pie?
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