FRESH NECTARINE PIE

FRESH NECTARINE PIE

Thinly sliced fresh nectarines spiced with cinnamon and baked in a tender, flaky crust till hot, bubbly and aromatic!

Serves 6

Preheat oven to 375 degrees

5-7 fresh, ripe, juicy nectarines, unpeeled, very thinly sliced

1/3 c. sugar (more or less to taste)

1 T. flour

dash sea salt

1 t. cinnamon

1 T. margarine

2 c. all-purpose flour

1 t. sea salt

1 T. sugar

1 stick unsalted corn oil margarine, softened at room temperature

7 T. cold water mixed with 1 T. white vinegar

Combine sliced nectarines, sugar, flour, salt, cinnamon and margarine in bowl. Set aside.

Combine flour, salt and sugar in large bowl. Stir well, then add margarine.

Using 2 forks in crisscross motion cut margarine into flour till it forms small beads.

Add water mixed with vinegar and stir till dough pulls away from sides of bowl.

Divide dough in half and turn, one at a time, onto floured surface.

Roll out one half of dough thinly into a large circle, then place over an 8 inch pie plate. Press gently to mold to plate, then trim dough even with rim.

Pour filling into shell.

Roll out second dough the same way you did the first. Cover pie. Trim dough, leaving 1 inch overhang, then tuck the top dough under the bottom dough at rim level.

Make  several small slits on top of pie using tip of sharp knife to allow steam to escape while baking.

Cover edges with foil.

Bake in preheated 375 degree oven for 25 minutes. Remove foil and bake 15 minutes longer till golden browned. Cool on wire rack.

Notes: There’s no need to peel the nectarines. The skins soften as the pie cooks. Besides tasting good, they add texture and beautiful color to the filling. Be sure to slice very thinly.

This pie is best made during summer when nectarines are at their juiciest and sweetest. Adjust amount of sugar to your liking and the sweetness of the fruit. This pie should be juicy.

Aluminum foil tip: Pull out about 15 inches of aluminum foil. Fold into quarters. Starting from the corner where there are no rough edges, about 3 inches down from the tip, cut out an arc (across and up to the top folded edge) leaving about an inch and a half at the opposite end. Open foil and you’ll have a hole in the center.