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Nectarine pie
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Try this delightful nectarine pie - a fresh twist on a timeless dessert, perfect with a cup of tea!
Ingredients:
  • 375g (2 1/2 cups) plain flour
  • 200g butter, chilled, chopped
  • 100.00 gm caster sugar
  • 60ml (1/4 cup) iced water
  • 1.5kg yellow nectarines, halved, stone removed, cut into wedges
  • 40.00 ml plain flour, extra
  • 1 egg, lightly whisked
  • Pure icing sugar, to dust
Instructions:
  • In a food processor, blend flour, butter, and 2 tablespoons of sugar until it forms fine breadcrumbs. Add water and blend until dough combines. Shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes. Roll out two-thirds of the dough into a 28cm disc, line a 20cm pie dish, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200°C. Line the pastry case with non-stick baking paper and fill it with pastry weights or rice. Bake for 12 minutes. Remove the paper and weights. Bake for another 5 minutes until the pastry is a light golden color.
  • Mix together the nectarine, additional flour, and the rest of the sugar. Spread over the pastry base. Roll out the rest of the pastry into a disk big enough to cover the pie. Place on top of the pie, seal the edges, trim off any extra dough, brush with egg wash, and make 2 slits on top for steam to escape.
  • After baking at the initial temperature for 20 minutes, lower the heat to 180°C and continue baking for an additional 25 minutes, or until beautifully golden. Finish by delicately dusting with icing sugar.

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