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Corn & Nectarine Pie

Aug 14, 2025

Sweet summer nectarines and fresh corn come together in this unexpected pie that’s bright, juicy, and full of texture. The corn adds a subtle creaminess to the filling, while the fine cornmeal in the streusel gives the topping a rich golden crunch. It’s baked in an extra blind baked Perfect Butter Pie Crust so the base stays crisp under all that fruit and buttery crumb.

Filling

2 cups (about 150 g) corn kernels plus juices, fresh off the cob, separated
½ cup (100 g) granulated sugar
2½ pounds (1.1 kg) nectarines, cut into ½-inch (1.25 cm) chunks (about 4 cups)
1 tablespoon (15 g) freshly squeezed lime juice
¼ cup (30 g) tapioca starch
¼ teaspoon (1 g) kosher salt
2 tablespoons (28 g) cream cheese, at room temperature
1 blind baked 9-inch pie crust (see Perfect Butter Pie Crust), cooled
1 large egg (50 g), beaten

Cornmeal Streusel

1 cup (150 g) fine cornmeal
½ cup (60 g) all-purpose flour
⅓ cup (70 g) brown sugar
½ teaspoon (3 g) salt
14 tablespoons (200 g) unsalted butter, cold and cut into small cubes

Assembly

Preheat the oven to 350°F (175°C). Stand an ear of corn upright in a large bowl and slice kernels off with a sharp knife. Run the knife upward along the cob to release the milky residue, adding it to the bowl. Repeat with all ears until you have about 2 cups corn and juices. Take one cup and puree it in a blender, and reserve the rest of the kernels. Prepare the nectarines by cutting each into quarters, removing the pits, then cutting into ½-inch chunks.
In a large bowl, combine the corn kernels, puree and juices, nectarines, and lime juice. In a small bowl whisk together granulated sugar, tapioca starch, and kosher salt. Stir gently into the fruit and corn mixture to coat evenly.
Spread the softened cream cheese evenly over the bottom of the cooled pie crust. Brush the crust edges with the beaten egg. Pour the fruit mixture into the crust, spreading evenly.
Make the streusel by combining the cornmeal, flour, brown sugar, and salt in a medium bowl. Add the cold butter and use a pastry blender or your fingertips to work it in until large, crumbly pieces form. Sprinkle generously over the fruit, leaving a small hole in the center as a steam vent.
Place the pie on a parchment-lined baking sheet and bake for 1½ to 2 hours, or until the filling is bubbling in the center and the streusel is deep golden. If the steam vent closes during baking, carefully open it with a knife.
Cool the pie on a wire rack for at least 4 to 6 hours before slicing. Store covered at room temperature for up to 2 days.

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