Deep Dish Peach and Nectarine Pie

Jenny Morris, Nectarines, Peaches

Make the Pastry First


The Pastry


The Filling


  • 500g firm nectarines, stoned and sliced
  • 500g firm dessert or cling peaches, stoned and sliced
  • 1 large apple grated
  • Juice of 1 yellow lemon
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1/3 tsp ground cardamom
  • ½ cup brown sugar
  • 1 egg yolk beaten
  • 1 egg white lightly beaten
  • 1-2 Tbsp Caster sugar


  1. Preheat: The oven to 200°C degrees
  2. Place: The nectarines, peaches, apple, lemon juice, cinnamon, ginger cardamon and brown sugar in a large bowl and stir together gently.
  3. Brush: The egg yolk over the base of the pastry.
  4. Spoon: In the filling and bring up the edges of the pastry and fold over the filling, make sure to leave an uncovered gap in the centre of the pie.
  5. Brush: The pastry with the egg white and sprinkle with caster sugar.
  6. Bake: For 20 minutes at 200 deg C and then turn the heat down to 180 deg C and bake for another 25 minutes or until the pastry is nice and golden and crisp.
  7. Serve: With great dollops if whipped cream or vanilla ice cream.