Sunday, August 8, 2010

Country Nectarine Pie

And this is why I love Cooking Magazines!! Cause eventually I will use recipes from them! This one comes from Cooking Club magazine, and its the newest issue. Stater's had nectarines on sale, and Mom was like hey I saw a pie recipe and brought them home hehe. So I went through it, and sure enough there it was. The awesome thing about this recipe, very little sugar!! its pastry and fruit! The perfect combo and just a great pie. Now.. for me the pastry was a little bland.. so I may try tweaking, a little lemon zest? or something to add a bit of punch to it, but over all it was great!

Country Nectarine Pie:

Dough:
1 1/2 c all purpose flour
10 Tbsp unsalted butter, chilled, cut up
1 Tbsp sugar
1/4 tsp salt
1/4-1/3 c ice water

Filling:
2 Tbsp all purpose flour
4 Tbsp sugar, divided
2 Tbsp ground almonds
1 1/2 lbs ripe but firm nectarines sliced (1/2 inch)


Pulse all dough ingredients except water in food processor until butter is size of peas. Add 1/4 cup ice water, pulse 3-4 times or until just  combined, adding additional water 1 tsp at a time as needed.
Shape into 6-inch flat round. On lightly floured surface, roll dough into 12-inch round 1/8 inch thick. ( I chilled the dough for about 10 min before rolling out, it was very hot in my kitchen!) Place on parchment paper-lined baking sheet, refrigerate or freeze 20 minutes or until chilled. Heat oven to 400. Slide dough onto large rimmed baking sheet ( edges will hang over.) Combine 2 Tbsp flour, 2 Tbsp of the sugar and ground almonds in a small bowl; Sprinkle over dough, leaving 2 inch border around edge.
Arrange nectarine slices, rounded-side out, in overlapping concentric circles over almond mixture, starting from outside and working toward center. Fold edge of dough over fruit, pressing dough to fill any cracks if necessary. Sprinkle fruit and edge of dough with remaining 2 Tbsp sugar.
Bake 50-60 minutes or until crust is golden brown on top and underside and fruit is tender. Cover crust during last 5-10 minutes if browning too quickly. Cool 30-45 minutes or until warm, not hot.
I baked mine a bit longer, and ended up brushing cream around the edge's as I felt it was not browning enough. I may have added about 20 min even on to it, so just watch and gauge your own time :)
We really liked it and the sweetness of the fruit just shined through, the only thing missing was a scoop of vanilla ice cream melting through it! I would also like to use coarser sugar for the top, to get that sparkle when It comes out. I had a friend worried about how runny it would be, She said every time she tried nectarine pies the juices were crazy. So I was worried when it came out, I thought it looked like it was going to be that way and would need some tweaking, but after it set and we finally cut into it, NO JUICES!! it was perfectly firm! I really enjoyed my first ever Nectarine pie!! it actually reminded me more of a tart than a pie :) which was even better hehe.. I may even add some nutmeg and cinnamon on top next time. I think it would taste great with the sweetness of the fruit!

Either way it was a damn good pie and we will make it again :)

2 comments:

brooke said...

Love the way you made the crust very pauper. I do not like Nectarines, how about Apples or Stawberries.

Brooke
http://www.momentsofelegance.com

SweetDesigns said...

With apples you need to make sure you have lemon juice so that they do not turn brown on you. Strawberries would be awesome!! even plums or peaches.. those generally you should be safe with out the lemon juice! They would be really tasty, we liked the pastry very much, and I am thinking strawberries would be sooo yummy.. toss in blackberries too hehe