Nectarine Pie in a Grilled Skillet

Votes: 1

How to Make - Grilled Nectarine Pie in a Skillet

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Nectarine pie is perfect as a dessert for an outdoor barbecue party. Baked in a cast iron skillet over indirect heat, it's a delicious treat. Juicy nectarine halves nestle deliciously in the golden crumb of the pie, making it incredibly delicious and easy to make. Before adding the nectarines to the batter, rub them with butter and brown sugar and grill them cut-side down for a richer flavor, a caramelized crust, and beautiful grill marks. Serve with a light sour cream topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Nectarines

700 g small nectarines (3-4 pcs.), cut in half and remove the seeds
1 tbsp unsalted butter, melted
1 tbsp light brown sugar

Pie

70g unsalted butter, room temperature, plus extra for greasing the pan
1 cup premium flour
0.5 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt
2/3 cup + 1 tbsp granulated sugar
1 large egg, room temperature
1/4 tsp almond extract
0.5 cups of sour milk or kefir
1 cup chilled crème fraîche (French sour cream)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: nectarines, premium flour, eggs, sour milk, kefir, crème fraîche, almond extract

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat and prepare the indirect heat zone: on a gas grill, turn off one or two center burners, or on a charcoal grill, move the hot coals to the sides, leaving the center clear.
Grill nectarines:

In a medium bowl, toss the nectarines with melted butter and brown sugar. Grill over direct heat until crisp, 2-3 minutes per side. Transfer to a bowl.

Cover the grill and reduce the heat to medium-low (temperature should be 175°C - 200°C).
Make a pie:

Grease a 25cm (9-inch) cast iron skillet with butter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter with 2/3 tbsp of granulated sugar with a mixer on medium speed until fluffy, 2-3 minutes. Beat in the egg and almond extract. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the buttermilk.
Spread the batter into the prepared pan. Arrange the nectarines, cut side up, on top. Place the pan over indirect heat, cover, and bake, rotating the pan halfway through, until golden brown and a toothpick inserted into the center comes out clean, 40-50 minutes. Let cool slightly.
In a medium bowl, beat the crème fraîche with the remaining 1 tablespoon granulated sugar with a mixer on medium speed until soft peaks form, about 2 minutes. Serve with the pie.