Nectarine Pie!

Summer brings with it delicious fruit and, if you don't mind the heat of the oven, this pie is well worth it. Fresh nectarines make for a wonderful treat. Have I got your attention? Come with me and I'll show you how!

You will need, for the crust:
2 3/4 cups (385g) all-purpose flour
3 tablespoons(40g) granulated white sugar
1 teaspoon salt
1/2 cup(113g) unsalted butter, cut into 1/2" chunks and kept cold
1/2 cup(103g) shortening, cut into 1/2" chunks and kept cold
1/2 cup(~120mL) very cold water

You will need, for the filling:
1 large egg
3 lbs. (~1.4kg) fresh nectarines
1/3 cup(40g) all-purpose flour
1 tablespoon lemon juice
1/4 cup(32g) cornstarch
1 cup(220g) granulated white sugar
1/4 cup(54g) light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Place the flour, sugar for the crust, salt for the crust, butter, and shortening in a food processor and pulse...

Until the butter and shortening are cut into pea-sized pellets that are coated in flour.

Add the cold water 1 tablespoon at a time and pulse(note: you may not need to use all of the water).

When the dough starts forming large clumps...

Transfer it to a work surface.

Press the dough into a disk.

Cut roughly in half. Make each into a smaller disk. Wrap and refrigerate for at least 45 minutes, up to 2 days.

Start a large stockpot filled with water boiling. Make a shallow x cut in the bottom of each nectarine.

When the water comes to a rolling boil, drop in the nectarines and blanch for 30-45 seconds.

Remove immediately and place in cold water.

Peel the nectarines and cut into slices. Place in a mixing bowl, top with lemon juice, and toss.

Mix together the flour, sugar, cornstarch, brown sugar, cinnamon and salt and pour over the sliced fruit.

Mix until the ingredients are hydrated.

Strain the nectarines to remove any excess liquid which would make the pie soggy.

Preheat the oven to 450F and place one dough disk on a well-floured work surface and liberally dust the top.

Roll the dough out large enough for a pie pan(I went to about 11"). If it starts sticking, gently add more flour to the surface or the rolling pin.

Transfer the dough gently to a pie pan, making sure it's directly in contact all over.

Beat the egg and use it to generously paint the bottom and sides. Using a fork, poke multiple small holes in the dough across the bottom and walls.

Pour in the nectarines and level them off with a spatula. Roll out the second dough disk just long enough to totally cover the top. Crimp the bottom and top dough together. Paint with the remaining egg and sprinkle, optionally, with sugar. Cut ventholes in the top crust. Bake on the middle rack of the oven for 10 minutes before reducing the heat to 350F and baking about another hour.

The crust will be a lovely golden brown and the filling should bubble a little bit when you remove it from the oven.

Let rest on a cooling rack and let cool completely, about 2 hours.

Isn't she gorgeous?

See that luscious filling? It tastes as good as it looks.

Cut yourself a piece and enjoy! Now you know how; cook on!