Chef Carole Greenwood makes a no-fuss pie crust dough with butter and a fair amount of salt when she makes this pie. She starts with chilled butter but does not refrigerate the dough before rolling it out. She also does not use an egg wash or sprinkle sugar on the top crust before baking, but you're welcome to do so here.
Yield: Makes one 9-inch pie
- 1/4 cup flour, plus more for dusting the work surface
- Homemade or store-bought pie dough for a double-crust pie
- 1 quart Nectarines in Vanilla Wine Syrup drained, each half cut into 3 slices (4 to 5 cups; see related recipe) reserve the syrup for another use
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and have ready a 9-inch glass pie plate.
On a lightly floured work surface, roll out the pie dough for a double-crust pie, making 1 circle of dough slightly larger than the other. Line the pie plate with the larger half of the rolled-out pie dough, trimming any dough overhang to 1 inch. Set aside what will be the top crust, or use it to form a lattice-top crust.
In a medium bowl, combine the nectarines, the 1/4 cup of flour, cornstarch, sugar, vanilla extract, salt and cinnamon, mixing until the fruit is well coated. Pile the fruit mixture on the bottom crust (no need to spread evenly). Place the top crust on the pie; use a sharp knife to vent it by making several slits, unless it is a lattice-top crust. Crimp the bottom and top crusts together. Place the pie on the foil-lined baking sheet and bake for 50 to 55 minutes, until the fruit is bubbly and thick and the juice surrounding the fruit is translucent. Allow to cool for at least 30 minutes before serving.
From chef Carole Greenwood.
Tested by Bonnie S. Benwick.
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