Apple and Nectarine Pie

Name: Apple and Nectarine Pie
Total time: 150
Yield: 8
Ingredients: cooking spray; 4 apples - peeled, cored and sliced, peel reserved; ½ cup white sugar; ½ cup light brown sugar; ½ cup water; ¼ cup brandy; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 pastry for 9-inch double-crust pie; ½ (8.5 ounce) package corn muffin mix (such as Jiffy®); ¼ cup milk; 4 nectarines, peeled and sliced

Recipe by Amy D H. from allrecipes.com

Dessert 3 Hr. 30 Mins.

Ingredients

8 servings

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cooking spray
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4 apples - peeled, cored and sliced, peel reserved
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½ cup white sugar
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½ cup light brown sugar
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½ cup water
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¼ cup brandy

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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1 pastry for 9-inch double-crust pie
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½ (8.5 ounce) package corn muffin mix (such as Jiffy®)
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¼ cup milk
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4 nectarines, peeled and sliced

Instructions

Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
Mix corn muffin mix and milk in a bowl. Pour into pie plate.
Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.