Bonus Recipe: Nectarine Crumb Pie

Nectarine Crumb PieSo, I decided to enter a pie contest sponsored by Tidy Mom.  First prize is a new range. Ours isn’t dying (yet), but the convection oven is appealing. I used two different inspiration recipes in creating this pie. Since I am really bad at rolling pie crust, I tried a no-roll crust recipe from and substituted whole wheat flour. I also substituted whole wheat flour into’s crumb topping recipe. There is no sugar in the filling, just a little in the crumb topping. It tastes really good! If I didn’t already have pumpkin, I might try this for Thanksgiving!

Nectarine Crumb Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2¼ cups whole wheat flour, divided
  • ½ teaspoon salt
  • ½ cup canola oil
  • ¼ cup ice water
  • ⅓ cup sugar
  • 2 teaspoons cinnamon, divided
  • 6 tablespoons butter, slightly softened
  • 8 cups sliced nectarines
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¾ cup pecan pieces
  1. Preheat oven to 400 degrees.
  2. Combine 1½ cup whole wheat flour, salt, canola oil, and ice water. Press into deep dish pie pan. Set aside.
  3. Combine remaining whole wheat flour, sugar, and 1 teaspoon cinnamon. Cut in butter with pastry blender (or 2 forks), until topping is crumbly. Set aside.
  4. Combine nectarines, remaining cinnamon, nutmeg, allspice, and pecans. Pour into prepared crust. Sprinkle with crumb topping. Bake until topping is golden, about an hour. (Watch the crust; I had to cover the edges after about 20 minutes.)


Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range!

Happy eating!


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