Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more. Set pie on a large rimmed baking sheet lined with foil. Step 10īrush beaten egg over crust edges and lattice. Fold overhang over strips and crimp edges decoratively. Trim strips 1/2" shorter than dough overhang. Weave strips over filling, forming a lattice. Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Toss sugar mixture with fruit and transfer to chilled pie shell. Preheat oven to 400° with rack in lower third. Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang. Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out). Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Turn out dough onto a work surface and divide into 6 portions. (Do not overwork mixture, or pastry will be tough.) Step 3 Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated. Variations: Other fresh fruit can be included with the nectarines, such as blueberries, blackberries, pitted and halved cherries, and sliced apricots.Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Very juicy fruit may make your pie soggy. Ripe nectarines or peaches – I prefer the former because you don’t have to peel them. If you prefer a different flavor, you can add ½ teaspoon of vanilla extract instead of the zest. You won’t need the juice of the lemon, so be sure to freeze the lemon juice to use later. Lemon – Fresh lemon zest offsets the fruit beautifully. Powdered sugar – This dissolves better with the cream cheese and whipping cream, giving you a smoother textured filling. Whipping cream – You only need ½ cup, so make sure to use the rest of the carton and remember you can freeze whipped cream. If you’d like a more caramelized crust, you can use brown sugar instead.īutter – Just a few tablespoons of melted butter aid in keeping the crust together.Ĭream cheese – You can use full fat or low fat cream cheese in the filling. Granulated sugar – This is needed to help the crumbs hold together. If you end up with leftover graham crackers, be sure to make a small batch of Smores – no fire required. If you’re avoiding gluten, search out Schar Honeygrams. You can use the food processor to make your own crumbs of other cookies such as Oreo or Biscoff. Graham cracker crumbs – No all purpose flour needed here, the crust on this Nectarine Pie is made from graham crackers. Here’s what you’ll need to make Fresh Nectarine Pie:
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