Evelyn Rose

Country Peach and Nectarine Pie

Preparation info
  • Makes

    6-8

    servings
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

Besides adding a touch of the exotic, the marzipan helps to protect the bottom pastry from the fruit juices of this luscious country-style pie.

Ingredients

  • 4 ripe peaches
  • 4 ripe nectarines
  • 1 sheet, about 225

Method

Preheat the oven to 220°C (425°F/Gas 7).

Blanch the fruit by plunging it into boiling water for 3 minutes, then into a bowl of very cold water for 2 minutes. The skins will then be easy to lift off. Carefully cut in half and remove the stones. If the fruit is difficult to halve