I used to really dislike pie. In fact, it might have been my least favorite dessert. Last year I stopped by a local farm stand, they sold mostly berries, but also other homegrown goods and pie. I bought a pie on a whim one day, I was starving so everything looked good. That day my perception of pie changed. I was hooked. This year I have made more pies than I can count. I am making at least 2-3 a week. It’s been kind of crazy. Anyway, out of all the pies I have made this year, this nectarine/strawberry is my very favorite. It was just so good. Like, incredibly good.
Every year, one of my favorite places to get nectarines is Costco, believe it or not. They have the best nectarines!!
Cut them into wedges.
Cut the berries in half.
These measurements are variable, if you want more or less of one or the other, simply sub it in.
Sprinkle with sugar and cornstarch.
Mix well, but carefully. I always use a rubber spatula, so as not to break up the fruit.
Roll pie dough for the bottom. Spread in pan. Make sure and leave the overhang.
Pour filling into prepared pan.
I chose a lattice top for our’s. It didn’t turn out very pretty, but I still liked it anyway!
So, weave the top. Curl under the edges and crimp.
Brush with the egg wash and sprinkle with sugar.
Here’s the finished top.
And, baked to perfection.
I wish I could share a slice of this with all of you out there!
Look at how beautiful and juicy!
Now, sit back and enjoy. At least a piece or 2. You deserve it!
Pate Brisee- all white flour
Ingredients
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
Instructions
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Partial Wheat Pie Dough
Ingredients
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
Instructions
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
Ingredients
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
Instructions
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Nectarine and Strawberry Pie
Equipment
- large mixing bowl
- 9 inch pie pan
Ingredients
- 6 cups nectarine wedges
- 2 cups strawberries, washed and halved
- 1/2-3/4 cup sugar This is a variable. I used 1/2 in mine, if you like your pie a little more sweet, add in more.
- 1/3 cup cornstarch you can also sub for small tapioca pearls or even flour. I prefer cornstarch generally. If you want your filling to be more set than mine, you will need to add it more, about 1/2 instead of 1/3. This will depend on the ripeness of your fruit.
- 1 batch pie dough
- 1 egg for egg wash
- 1 tablespoon sugar for sprinkling on top of pie.
Instructions
- I included recipes for pie dough. If you don't have time or desire to make your own, no judgement here. There are plenty of great store bought brands out there.Preheat oven to 350 degrees.Spray 9 inch round pie pan, or 9×9 pan. Roll half of your pie dough for the bottom of pie. Make sure to roll large enough to get a 1-2 inch overhang all the way around. Place in fridge while you prep the filling.Mix nectarine wedges, strawberries, sugar and cornstarch in bowl. I use a rubber spatula, so I don't break up the fruit. Pour into prepared pan.Next, decide on how you want to cover the top. I did a poor job on mine, but hey, it was just for us. It was a lattice. Whatever you choose to do will be amazing. Fold under your overlap on the bottom crust. Crimp how you choose. Mix your egg in a bowl and lightly brush over the top. Sprinkle with sugar. Bake until golden brown and fruit is soft, but now mushy. If you top crust is getting too dark, cover lightly with a piece of tinfoil.Remove from oven. You can either serve immediately, or wait until it has cooled. It is easier to cut cool, but if you like it warm, I say go for it!It is delicious served on it's own, with ice cream, whip cream or even pastry cream. The sky is the limit here!Now, sit back and enjoy. You deserve it!