Nectarine pie is bubbling with juicy nectarines

Nectarines are a really delicious blend of peaches and apricots. This beautiful fruit manages to capture the best of each of its parents in a beautiful flavour profile.

Frankly I’m happy to just eat them as they come, but my family really likes nectarine pie. It’s a slightly tarter version of classic peach pie. And it’s irresistible. In the Fall, when the fruit isn’t quite as pretty and may have more bruises from the colder weather, it’s a great way to still have this delicious flavour on the menu. And unlike peaches, you don’t have to peel nectarines!

For the Crust:

Make your own favourite pie crust recipe. This is mine:

• 12 ounces all-purpose flour (2 1/2 cups)
• ½ tsp. salt
• 1/8 tsp. baking powder
• 8 ounces cold shortening, cut into small pieces
• 1/3 cup cold water

I make mine in a food processor – it’s easy peasy. Just put all the ingredients except water into the processor and process quickly until it’s crumbly. Add water a little at a time through the spout and process for a few seconds each time. Do this until the dough forms a ball. It should be stretchy and able to be rolled.

 Nectarine filling:

• 3-4  pounds ripe nectarines, approximately 7-8
• 1 tablespoons fresh squeezed lemon juice
• 1/2 cup granulated sugar
• Dash of ground cinnamon
• a grating of fresh nutmeg
• 3 tablespoons cornstarch

 Preheat the oven to 425 degrees F.

Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut each half into three slices. In a large bowl, toss the slices with the lemon juice, sugar, cinnamon and nutmeg. Leave for about 5 minutes, then add the cornstarch and lightly toss again.

On a generously floured surface, roll out just over half the dough and line your pie pan. Roll the second Carefully place in a 9 1/2 inch pie pan. There should be a slight overhang. Add the nectarine filling.

Roll out the remaining dough to about 10 inches in diameter. With a pizza slicer or sharp knife, cut even strips. Layer the strips in a decorative lattice pattern. Fold the bottom overhang over the strips and gently crimp the edge of the crust all around.

Place the pie pan on a baking sheet and place in the oven and cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 30-40 minutes, or until the crust is browning at the edges and the filling is bubbling.

Cool to almost room temperature and serve with some vanilla ice cream.