Established 1912

Nectarine, Brown Butter & Honey Pie Recipe

Beat the chill this winter with a warming pie from the Pie Project...

...and why settle for just one pie when you can have two?

This nectarine pie recipe pairs superbly with our deliciously opulent 2015 The Noble Mud Pie Viognier Arneis. Enjoy the complementary stone fruits springing from both pies, tempered by the fine, lingering acidity of this noble wine.

Try the recipe and wine match yourself and pick up the full August / September issue of the Halliday Wine Companion magazine for more wine matches and recipes from The Pie Project by Phoebe Wood and Kirsten Jenkins.

Nectarine, brown butter & Honey pie with The Noble Mud Pie



  • 70g unsalted butter
  • 500g nectarines (about 3),
  • stones removed and chopped
  • 1 tsp vanilla bean paste
  • 115g (⅓ cup) honey
  • 1 tsp plain flour
  • 2 sheets frozen butter puff pastry
  • (total 330g), thawed, and if needed,
  • rolled to a thickness of 2mm
  • 1 egg, lightly beaten
  • 1 tbs demerara sugar


Melt the butter in a large deep saucepan over medium-high heat for 4-5 minutes until a nutty brown. Pour the butter into a small bowl and set aside. Reduce the heat to medium-low. Add the nectarines, vanilla and honey and cook, stirring occasionally, for 30 minutes or until the nectarines are softened and jammy. Remove from the heat.

Preheat the oven to 200°C. Cut the sheets of pastry in half and then press the ends of two of them together, overlapping by about 3cm, to form a 36cm × 15cm rectangle. Place on a baking tray lined with baking paper.

Press the remaining two pieces together to form another 36cm × 15cm rectangle. Using a serrated knife, shallowly score the pastry about 8mm apart, leaving a 1cm border the whole way around.

Spread the nectarine mixture over the first rectangle, leaving a 2cm border all the way around the edge. Brush the edges with the beaten egg. Cover with the second rectangle and press the edges to seal, then brush with the egg and scatter with the demerara sugar. Bake for 30 minutes or until bubbling and golden. Leave to cool for 30 minutes before slicing.


A glass of 2015 d’Arenberg The Noble Mud Pie Viognier Arneis.