Easy Apple Nectarine Pie Recipe

Ingredients

• cooking spray
• 4 apples - peeled, cored and sliced, peel reserved
• 0.5 cup white sugar
• 0.5 cup light brown sugar
• 0.5 cup water
• 0.25 cup brandy
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 pastry for 9-inch double-crust pie
• 0.5 (8.5 ounce) package corn muffin mix (such as Jiffy®)
• 0.25 cup milk
• 4 nectarines, peeled and sliced

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Lightly grease a 9-inch deep-dish pie plate for easy removal.
2. In a saucepan, combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract. Bring the mixture to a boil, then reduce heat and simmer until fragrant, about 5 minutes. Remove the apple peels using a fork.
3. Roll one pie crust into a 12-inch circle and carefully place it in the prepared pie plate. Roll the second crust into a 10-inch circle and cut a few slits in the center to allow steam to escape during baking.
4. In a mixing bowl, combine corn muffin mix and milk. Pour the mixture evenly into the pie plate as a base layer.
5. Bake in the preheated oven for 5 to 8 minutes to set the base. Remove from the oven. Arrange alternating layers of apple slices and nectarine slices on top of the base. Slowly pour the sugar mixture over the fruit, then cover with the second crust. Press the edges of the crusts together to seal and create a decorative flute.
6. Bake in the preheated oven for 10 minutes to set the crust. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the top crust is golden brown, approximately 35 to 45 minutes. Allow the pie to cool to room temperature before slicing and serving, about 1 hour.

Nutrition

• Calories: 366 kcal
• Fat Content: 9 g
• Fiber Content: 4 g
• Sugar Content: 40 g
• Sodium Content: 365 mg
• Protein Content: 4 g
• Cholesterol Content: 1 mg
• Carbohydrate Content: 64 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g