There are many debates about using half shortening/half butter to achieve the perfect flavor/flakiness ration. If you just let it run for too long it can result is overworking your dough, causing that gluten stuff to act up resulting in a tough dough. Just be sure when using the food processor, to pulse the dough together. But for this pie I did use my food processor. In fact, you’re less likely to overwork it if you don. Remove the pie from the oven and place on a cooling rack for at least 2 hours before serving. (In case of drips, slide a large aluminum-foil-lined baking sheet on the rack below the pie).Īfter 30 minutes, go ahead and sprinkle the topping on and continue to bake for an additional 30 to 40 minutes. Return the pie to the oven and bake until the juices bubble thickly around the edge, 30 to 40 minutes. Dump the crumbs in the center of the pie, spreading them evenly and tamping them lightly with your hands. Remove the pie from the oven and reduce the temperature to 375F. Refrigerate until ready to use.Īdd the topping to the pie. Dump the crumbs into a bowl and rub between your fingers to make large, buttery crumbs. Scatter the butter over the top and pulse until the mixture looks like fine crumbs. Add the flour and salt and pulse briefly to mix. Make the topping. Combine the almonds and sugar in food processor, pulsing in short burst to chop the almonds well. Pour the nectarine filling into the pie crust, smoothing the fruit with a spoon. Meanwhile, combine remaining 2 tablespoons of sugar and the cornstarch in a small bowl, then stir mixture into the fruit. In a large bowl, mix the nectarines, 1/2 cup of the sugar, lemon juice, and lemon zest. Without stretching the dough, use your hands to tuck the pastry into the pan and sculpt a standing ridge. Invert over a 9 1/2 inch pie pan, center, and peel off the wax paper. On a sheet of lightly floured wax paper, roll crust into a 13-inch circle. Preheat the oven to 400F and position a rack in the center of the oven. Refrigerate dough until firm enough to roll, about 1 hour. Place in large zipper bag and press into a flat disk. Sprinkle ice water over the flour mixture, then process or use pastry cutter to combine until the mixture starts to come together. Sprinkle very cold butter over the top and pulse for a few seconds or cut the butter with the pastry cutter until it is slightly broken up into the flour, but is still visible in pieces. In a food processor or by hand with a pastry cutter, stir together the flour, salt, and sugar. Whole or slivered almonds – Real almonds add great flavor and texture to the crumb topping.Almond extract – Just a touch of almond extract spreads the almond flavor throughout the whole pie.Cornstarch – Cornstarch helps the filling bind so that it isn’t runny after baking.Lemon zest – Again, the lemon flavor adds a fresh component that perfectly compliments the nectarines.Fresh lemon juice – Adds a bright, fresh flavor to the filling.Nectarines – Choose ripe nectarines that are soft to the touch, but not squishy.Ice water – The colder the better! This is key to a flaky pie crust dough.Unsalted butter – I use unsalted butter since there is already salt in the recipe.White granulated sugar – The sugar will sweeten the filling and help draw out the nectarine juices.Kosher salt – Just a bit of salt will balance out the sweetness of the nectarine filling.All purpose flour – Nothing special here, just all-purpose flour for the pie crust and crumb topping.The ingredients for Nectarine Pie are very simple and you likely have most of them in your pantry already. Ingredients for Nectarine Pie with Almond Crumb Topping The almond taste was subtly in the background, not too overpowering. The almond crumb topping with this pie was a perfect balance with the nectarines. I just simply sliced them and they were good to go- which made this pie pretty fast to throw together! I didn’t have to blanche my nectarines like I would normally with peaches (put them in boiling water for a minute in order to remove the skins). This was just a perfect juicy summer pie. Pie always has a place on my table.įor this pie, I decided to use nectarines. In the summer time, I get excited about peach pie, and berry pies galore. I honestly cannot have any other kind of dessert afterwards. Nothing is more satisfying than a slice of pie after my Thanksgiving meal. I adore pie in the wintertime with all the holidays. I think you will agree there is not.Īnd pie is something I think seems to have a place all year round. Is there anything homier and more comforting than pie? Seriously think about it for a second.
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