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Nectarine Cherry Pie with Cinnamon Lattice Crust

A pie filled with nectarines and cherries, topped with a cinnamon lattice crust.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Nectarine Cherry Pie with Cinnamon Lattice Crust

Oven400°F
Time50 minutes

Ingredients

Directions

Make the dough

  1. Pulse flour, sugar and salt in a food processor until blended.

  2. Add butter and shortening, pulse until coarse crumbs form.

  3. Add water, pulse until dough pulls away from sides of bowl.

  4. Shape dough into two disks, one slightly larger.

  5. Wrap separately in plastic and refrigerate 30 minutes.

Line and prepare the pie

  1. On a floured surface, roll out larger disk to a 12-inch circle.

  2. Ease dough into a 9-inch pie plate.

  3. Turn edges under, crimp or flute.

  4. Refrigerate.

  5. Roll remaining disk between two sheets of wax paper to a 10-inch round.

  6. Peel off top paper.

  7. Cut fourteen ½-inch wide strips.

  8. Slide wax paper onto a baking sheet lined with foil and freeze 10 minutes.

Fill, assemble and bake

  1. Heat oven to 400°F.

  2. Mix ¾ cup sugar, cornstarch, cinnamon and salt in a bowl.

  3. Add nectarines and cherries, toss to coat.

  4. Spread mixture in pie plate.

  5. Dot with butter.

  6. Remove dough strips from freezer and let soften slightly.

  7. Arrange seven strips over filling.

  8. Lay remaining strips diagonally in opposite direction.

  9. Tuck cut ends into filling.

  10. Brush lattice with cream and sprinkle with remaining sugar.

  11. Place pie on baking sheet.

  12. Bake for 30 minutes.

  13. Cover edges with foil and bake for 20 minutes longer or until crust is browned and filling is bubbly.

  14. Cool.

  15. Serve with a scoop of vanilla ice cream.

Nutrition, whole recipe (rough)

1019Calories
23 gProtein
40 gFat
144 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Butter1 tbsp (14g)102
Cherry1 cup (138g)87
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0
Nectarinenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the gluten structure that holds the crust together and gives it its body.
Butter
Cold pieces create flaky layers as they melt in the oven and add rich flavor.
Vegetable shortening
Adds tenderness and a flaky texture to the crust.
Nectarines
Provide the main fruit flavor and juice that thickens into the filling.
Cherries
Add tart flavor and body to the fruit filling.
Cornstarch
Thickens the fruit juices into a glossy, sliceable filling.

The step that matters

Baking until the filling is bubbly. Cornstarch only thickens fully when the fruit juices reach a boil. Pulling the pie too early leaves a runny filling, so bubbling through the center matters as much as browning the crust.

Swap the cinnamon

How well each one fits the dish's main ingredients (flour, sugar, butter, cream):

  1. Nutmegfits about as well
  2. Cinnamonthe original
  3. Jalapenofits less well
  4. Capersfits less well

Fit is the average pairing score against flour, sugar, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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