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Sunday, August 05, 2007

Perfectly "Peachy" Nectarine Pie

I wanted to make a peach pie, but seeing as how I had three nectarines that had been sitting in the fridge for a while because they just weren't very sweet, I decided to use them for the other half of my pie dough. I usually make peach cobbler. And have never baked nectarines before so I wasn't sure how it would turn out. Nectarines taste slightly more tart than peaches to me, but when baked, they tasted exactly the same. Hence, I dubbed this a "perfectly peachy nectarine pie." :)

See the very flaky crust? That's what I mean when I said this pie dough recipe has never failed me yet.

You can use the full pie dough recipe I used in my cherry pie to make a normal-sized pie, or divide it in half like I did and use up some leftover fruit. The dough is really where all the work is anyway and this way you get two pies with very little extra labor. The crust isn't as nice as it can be though because my pasta plates have a much wider lip than a normal pie tin.

Perfectly "Peachy" Nectarine Pie

You'll need pie dough.

For filling, you'll need:
3 smallish nectarines for a small pie, 6 nectarines for a normal-sized pie, pitted and sliced
2 tblsp sugar
1 tsp cinnamon
1 tblsp flour

Make pie dough as instructed in my recipe. While the dough is chilling, mix pie filling ingredients and set aside.

Pre-heat oven to 350 degrees.

Roll out two circles large enough to fit the size of the pan. Lay one circle on the bottom and top with pie filling. Lay the other circle on top and trim edges. Then lift the top and mix small excess bits of dough in with the filling. The dough will mix with the fruit juices and thicken while the pie cooks. Crimp the edges, or use a fork, or however you want your crust to look. With a fork or knife, make a few holes in the top of the pie for steam to escape.

Bake for about half an hour or until golden. Serve warm with ice cream.



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