Okay so actually not pin stripes… (though I often like the look)
or Picnics… (fun, but not so much in Arizona in July)
or Porsche… (pretty, but expensive)
Just PIE! (good anytime!!)
You have to promise me something before I tell you the recipe.
Are you ready?
PROMISE you will enjoy this pie with a scoop (or TWO) of your favorite vanilla ice cream.
Do you promise?
Okay, I trust you… so much so that I’ll give you the RECIPE now… not just at the end of the post.
With a craving for something cold (besides ice cubes) and extra nectarines on hand… what else could I do except make a pie?! Well, if it meant mixing, chilling, rolling, and trimming pie crust dough… I would have came up with something else to make. HOWEVER, I had some ready-made pie dough on hand so I went for the pie! I’m sure if you have homemade pie dough in your freezer OR if you have the energy and time to make a pie crust…. well, it would make this pie even better! Nonetheless, I have nothing against the ready-made pie crusts and I really do love how they taste… when they go on sale I stock up and freeze them. In my opinion… they are AWESOME! Once in a while I get a surge of desire to make and roll out my own, hand-crafted dough… this recipe was not one of those times though.
I hope you don’t mind.
You’re going to want these things to get started….
Nectarines, sugar, cornstarch, and vanilla!
Stir together the cornstarch and sugar…
Core & slice up 4 medium nectarines (roughly 16 slices per piece of fruit).
You don’t want them too ripe, the baking will soften them so if they start super-ripe your nectarines will end up too mushy.
Pour the sugar/cornstarch mixture over the nectarines…
Drizzle in a bit of vanilla… I love this smell…
Toss the fruit SUPER well until you feel it is all well-coated.
Now comes the hard part… you have to WAIT for the sugar to do its thing and become one with the fruit… bringing out its juices!
Just 30 minutes though… and then you’re off and rolling again!
In the meantime, this is what you need…
Take a pre-made pie crust (about 11 inches in diameter when you initially roll it out), sprinkle it with just a bit of flour (and the surface below it too), and roll it out just a tad so it’s closer to 12 inches in diameter. You don’t want to go too thin!!
Line a LARGE, rimmed baking sheet with parchment paper (the first time I made this I did NOT do this and was sorry…). Then move the pie dough carefully over to the parchment, centering it on the baking sheet as best you can.
Pour the fruit filling into the center of the pie dough…
Then beat an egg in a small ramekin and brush the egg wash around the outer couple of inches of the dough.
Then fold the outside of the dough in toward the center, pinching it together every couple of inches or so…
There is no “perfect” way to do this part… that is why I call this a “Rustic” Nectarine Pie… I promise you, it will look beautiful.
Now brush the top of the folded-over dough with some more egg wash…
And then, sprinkle both the nectarines (those that are showing) and the rim of dough with coarse sugar (or regular if you don’t have coarse) or Sugar in the Raw. I happened to have a bit of Raw Sugar leftover from something so I thought I’d use it!
Time to bake! 375°F for about 50-55 minutes and…
Heat a few tablespoons of Apricot (or Peach) preserves in a small ramekin… just 10-15 seconds is all it needs really… and BRUSH this over the top of the pie. The WHOLE thing… peaches AND crust! This will give it a touch of extra sweetness and flavor, and it will give it a bit of a shine that looks beautiful…
You’ll want to leave the pie on the parchment paper and carefully transfer it to a cooling rack for about 45 minutes. Then you can move it to a serving platter or cake stand… or, do what I did, cut a slice…
DON’T FORGET THAT ICE CREAM!!!!!
And DIG IN!!
The Cost… even with the vanilla ice cream you’re looking at right around $1 per serving! WHOA! Definitely worth it. No doubt about it.
Here is your RECIPE!
Happy Economical Eating!