This hazelnut nectarine pie is one of the most delicious pies you can make. A buttery crust filled with hazelnut cream, caramelized nectarines and crunchy streusel topping. Serve it warm with a nice scoop of vanilla ice cream, and it’s the perfect dessert on hot summer days.
Hazelnut Nectarine Pie
24-26 round pie pan or baking ring
For short crust pastry:
175 grams all-purpose flour
100 grams cold butter, cut into cubes
40 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
2-3 tbsp. cold milk (as needed)
For hazelnut cream:
100 grams hazelnuts
75 grams cold butter cut into cubes
75 grams light brown sugar
1 tbsp. all-purpose flour
Pinch of salt
1 large egg
1-2 tbsp. hazelnut liqueur or brandy
2-3 tbsp. sugar
3-4 large nectarines, diced
juice of 1/4 lemon
For the crumble:
50 grams cold butter cut into cubes
50 grams all-purpose flour
20 grams whole hazelnuts
2 tbsp. light brown sugar
Icing sugar for decoration
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-15 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until golden.
- Cool slightly at room temperature.
- Hazelnut cream: in a food processor with a steel blade put hazelnuts, butter, sugar, flour and salt and blend until mixture is crumbly.
- Add egg and liqueur and continue to process until creamy, smooth and thick.
- Pour the cream over the crust, and smooth the top.
- Nectarines: in a medium pan put sugar and form caramel.
- When caramel is amber, add the diced nectarine and a little lemon juice and cook over medium heat until slightly softened nectarines. Cool.
- Arrange the nectarine on the cream evenly.
- Crumble: in a food processor with a steel blade put butter, flour, hazelnuts and sugar and blend together until mixture is crumbly.
- Put the crumbs over the nectarines.
- Bake for 15-25 minutes or until the crumble is golden browm.
- Cool completely at room temperature, sprinkle with powdered sugar and serve.
- Keep the pie in a closed container in the refrigerator for up to 4-5 days.
- Serve the pie at room temperature or even slightly warm.
- You can use pears, peaches and even berries instead of nectarines.
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