Nectarine Cream Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
9-inch baked pastry shell
1 1/2 cps heavy cream
1 tbsp sugar
1 tsp orange flavoring
4 or 5 ripe nectarines
2 tbsp apricot jam
2 tbsp boiling water
3 or 4 tbsp shredded blanced almonds
1 - Prepare an bake pastry shell or make crumb shell.
2 - Let cool.
3 - Whip cream and add sugar to taste and orange flavoring.
4 - Spread in cooled pie shell.
5 - Cream should fill pie shell leve with top.
6 - Peel ripe nectarines and cut in thin sections.
7 - Cover surface of cream thickly with fruit.
8 - Mix jam and boiling water.
9 - Let cool a little.
10 - Brush over surface of fruit.
11 - Spread thickly with almonds.
12 - Chill 1 hour or longer before serving.
Makes 6 servings.
Apricot Cream Pie: In recipe above, substitute very ripe apricots.
Peach Cream Pie: In recipe above, substitute very ripe peachs.
Other fruits may be used in this recipe: sliced strawberries make
a delicious pie. So do crushed ripe currants sweetened an allowed
to satand 1 hour before using. Combine cooked dried fruits, such as
prunes with apricots, for another version of this luxurious dessert.