There’s really really nothing better than fresh fruit pie. Though peach pies are de rigeur in the summer, this one uses nectarines (O.K. you can use fresh peaches, too). This pie also takes a turn away from the traditional with a graham-cracker crust.
Ingredients
- 11 whole graham crackers or 1 1/2 cups graham-cracker crumbs
- 8 tablespoons butter, melted
- 5 or 6 nectarines or peaches, peeled, or 8 or 9 apricots or 5 cups frozen sliced peaches
- 1 ½ cups sour cream
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Nutritional Information
Nutritional analysis per serving (6 servings)
512 calories; 30 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 6 grams protein; 132 milligrams cholesterol; 149 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
- Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
- Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.
Dining and Cooking