To Prep


To Cook








( Members)

Nectarine pie

    • Method
    • Notes
    1. 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.

    2. 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.

    3. 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.

    4. 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.

    post from sitemap