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Preheat the oven to 350°F. In a food processor, combine the vanilla sugar with the flour, oats, poppy seeds, and salt. Add the butter, and grated orange peel (if desired); pulse until a loose dough forms. Scrape the dough onto a parchment-lined baking sheet, forming small and large clumps of dough with your hands.


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Divide the dough in half and flatten into discs. Wrap tightly in plastic wrap and refrigerate for 1 hour. 2. Preheat the oven to 325 degrees F. 3. Make the Filling: In a large bowl, gently mix together the sliced nectarines, sugar, cornstarch, honey and vanilla extract; set aside.


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Peel and slice nectarines; add to a mixing bowl. Add granulated sugar, flour, cinnamon and nutmeg. Stir to combine. This will prevent the nectarines from discoloration and allow syrup to form. Set aside. Roll out pie crust and place in 10-inch deep dish pie plate. Place small dabs of the butter in the unbaked pie shell.


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Prepare the filling: . Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water.


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Preheat the oven to 400 degrees F (200 degrees C). Place a large pot of water over high heat, and bring to a boil. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside. Place nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins.


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Add sugars, spices and gently mix to coat without mashing. Set aside to macerate for 15 minutes if nectarines are peeled and 30 minutes if nectarines unpeeled. Preheat oven to 425ºF (220ºC). On a lightly floured surface roll out first half of pie dough and place in pie shell. Pour filling into pie shell.


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Combine sugar, flour, cinnamon, almond extract, cream, and salt. Set aside. Place nectarines in boiling water for 30-45 seconds, then plunge in cold water. Remove skins. Cut the nectarines in half and remove the pits. Place the halves flat-side down in the pie shell. Pour cream mixture around the nectarines.


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Wash the berries. Toss with the tapioca powder and lemon juice. Set aside. Preheat oven to 350* F. Roll out the first pie crust and gently place in the bottom of a 9" pie pan. Brush a thin layer of beaten egg white over the dough. Gently pile the fruit into the pan. Dot with little bits of butter.


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1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 2. In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate. 3. In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or.


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Preheat the oven to 350°. In a medium-size bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Pat this crumb mixture into an 8-inch pie or tart pan. Bake for 8 minutes. Let cool on a rack. 2. In a large bowl, whip together the cream cheese, heavy cream, confectioners' sugar, and lemon zest.


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3 oz butter. 1½ cups flour. 4 tbsp sugar. 1½ oz water, cold. To prepare the filling, core and slice the nectarines to appropriate wedges. Heat a tbsp of butter in a large pan and add the nectarines to briefly cook. Scatter a tbsp of sugar over them and remove from the heat. Set aside to cool. Chop the remaining butter into small cubes and mix.


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Stir in 3 tablespoons powdered peach jello and 1/4 teaspoon almond extract Allow to cool. Pour glaze over 1 - 1 1/2 quart (1701 g) sliced nectarines or peaches, cleaned and sliced, in a large bowl. Gently stir to distribute glaze throughout the fruit. Pour into a baked pie crust.


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Preheat oven to 400F. In a large bowl, combine the nectarines, 1/2 cup of the sugar, the lemon juice, and lemon zest. Set aside for 10 minutes to juice. Combine the remaining 2 tablespoons sugar and the cornstarch in a small bowl, then stir the mixture into the fruit. Stir in the almond extract.


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Step 2. Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust. Step 3. Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.)


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Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze. Preheat oven to 450 degrees F. Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put.


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Preheat oven to 350 degrees F and spray a 9-inch pie plate with nonstick cooking spray. Roll out the pie crusts, placing one in the bottom of the pie plate. In a bowl, add the nectarines, flour.