Crunch Crust Nectarine Pie
Yield
1 PiePrep
15 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
sugar
plus, 2 tb sugar, divided |
|
| 1 | cup |
granola
|
|
| 8 | ounces |
cream cheese (nonfat)
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | each |
nectarines
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
sugar
plus, 2 tb sugar, divided |
|
| 237 | ml |
granola
|
|
| 231.2 | ml/g |
cream cheese (nonfat)
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3 | each |
nectarines
|
|
Directions
In a small saucepan, combine ⅓ cup sugar and water.
Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown. Add granola, mixing it quickly with a fork.
Turn mixture out onto a nonstick or greased cookie sheet; let cool and harden.
Immediately fill empty pan with hot water to soak and loosen carmelized sugar.
Place cooled granola mixture in a plastic bag and crush with a rolling pin.
Firmly press two-thirds of the mixture into the bottom of a 9-inch pie plate.
In a small bowl, with an electric mixer on high speed, beat cream cheese with vanilla extract and remaining 2 tablespoons sugar until smooth and fluffy.
Drop spoonfuls of filling into pie shell; spread gently to level over crust.
Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling.
Refrigerate overnight or for at least 2 hours before serving.
