You can make this pie with all peaches or all nectarines, if you prefer, but the combination of the two seasonal fruits in creamy custard is quite simply irrestible. Use the ripest you can fine for the best flavor.
medium nectarines, peeled, cut into 1/2 - inch chunks
inches pie crusts (pastry dough for 9-inch pie crust)
Serving Size: 1 (1574) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 974 g37 %
Total Fat 108.2 g166 %
Saturated Fat 40.7 g203 %
Cholesterol 498.9 mg
Sodium 1167.4 mg
Dietary Fiber 19.4 g77 %
Sugars 258.1 g1032 %
Protein 39.4 g
Preheat oven to 425°F.
On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
Let cool, slice and serve. Refrigerate any leftovers.