Apple and Nectarine Pie

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.

2. 2

   Combine the apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan and bring to a boil. Lower the heat and simmer until fragrant, about 5 minutes. Use a fork to remove the apple peels.

3. 3

   Roll 1 crust into a 12-inch circle and place it in the prepared pie plate. Roll the second crust into a 10-inch circle. Cut a few slits in the center to vent steam.

4. 4

   Stir the corn muffin mix and milk together in a bowl. Pour the mixture into the pie plate.

5. 5

   Bake in the preheated oven for 5 to 8 minutes. Remove from the oven. Arrange the apple slices and nectarine slices on top. Slowly pour the sugar mixture over the fruit; cover with the second crust. Press the crusts together to seal; flute the edges.

6. 6

   Bake in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C). Continue baking until the top crust is golden brown, 35 to 45 minutes. Let it cool to room temperature before slicing, about 1 hour.

• Calories 496.37 kcal High
• Protein 2.46 g Low Source
• Carbs 69.37 g Moderate
• Total Fat 23.89 g High
• Saturated Fat 3.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 5.2 mg Low Source
• Sodium 247.72 mg Moderate
• Fiber 4.45 g Moderate
• Sugar 40.45 g High
• Added Sugar 0.61 g Low Source
• Calcium 18.99 mg Low Source
• Iron 0.94 mg Low Source
• Potassium 25.74 mg Low Source
• Vitamin A 66.38 mcg_rae Low Source
• Vitamin C 4.56 mg Low Source
• Vitamin D 0.08 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Corn 🌽
• Alcohol 🚫🍷