- Step 1
Process flour, butter and 2 tablespoons sugar in a food processor until it resembles fine breadcrumbs. Add water. Process until dough just comes together. Form a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest. Roll out two-thirds of the dough to a 28cm disc. Line a 20cm pie dish with pastry. Place in the fridge for 30 minutes.
- Step 2
Preheat oven to 200°C. Line pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Bake for a further 5 minutes or until light golden.
- Step 3
Combine nectarine, extra flour and remaining sugar. Spoon over pastry base. Roll out remaining one-third of the pastry to a disc large enough to fit the top of the pie. Place over pie. Seal edges. Trim excess. Brush with egg. Cut 2 slits in top for steam to escape.
- Step 4
Bake for 20 minutes. Reduce temperature to 180°C. Bake for 25 minutes or until golden. Dust with icing sugar.
More ideas: Poach nectarines for an easy dessert. Place in a saucepan with sugar, vanilla, cinnamon and grated orange rind. Add enough water to cover and top with a disc of non-stick baking paper. Simmer until tender.
Try this fresh seasonal salsa - Combine chopped yellow nectarines, finely chopped red onion, torn fresh mint and fresh lime juice. Serve with fish.