A pie to remind you of early fall when the first apples are being harvested but fresh nectarines are still available at the market!Ingredients | Pillsbury Pie Crust Recipes Apple Turnovers
cooking spray
4 apples - peeled, cored and sliced, peel reserved
½ cup white sugar
½ cup light brown sugar
½ cup water
¼ cup brandy
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pastry for 9-inch double-crust pie
½ (8.5 ounce) package corn muffin mix (such as Jiffy®)
¼ cup milk
4 nectarines, peeled and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
Mix corn muffin mix and milk in a bowl. Pour into pie plate.
Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.
Cook's Notes:
I used a mixture of Gala, Golden Supreme, and Empire apples. Save the skins for another use!
Make sure the nectarines (white or yellow flesh) are still slightly firm.
I prefer to use Kraken Black Spiced Rum(R) in this pie.
Info | Pillsbury Pie Crust Recipes Apple Turnovers
prep:
30 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 30 mins
Servings:
8
Yield:
1 9-inch pie
