Sunday, August 8, 2010
Country Nectarine Pie
Country Nectarine Pie:
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
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.
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.
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 :)