August means peaches and nectarines are flooding into the markets, time for pie!
Nectarines are similar to peaches, but different. It’s like the best parts of a peach married the crisp goodness of a plum, what a perfect fruit! Sweet, juicy and delicious.
In August, nectarines are just hitting the peak of their season here in Ontario. I don’t know about you, but when I see all the fresh local peaches and nectarines in my market, I need to make a pie! While peach pie is a classic choice, I thought it was time the nectarine got some quality time in the pie spotlight. This Nectarine Pie first appeared in the FALL 2014 issue of EatInEatOut™ magazine. It’s worth a second look, because it’s pure magic!
I’ve gone on and on about the fruit filling, but what about that crust… OMG so flaky! This is a really unique recipe created for our friends at Manitoba Canola Growers using the goodness of canola oil. Making a pie crust from scratch can be intimidating, I feel your panic. But, calm down, take a breath. Each step is really simple and the results are huge.
Here’s some tips to make the journey easier:
• When blending the fat-flour mixture, whether by hand or in a food processor, the pieces should range in size from crumbs to 1/2 inch
• Add the water and look for a crumbly texture – when squeezed it should hold together but not be sticky.
• Keep the work surface floured so the dough does not stick, lose its shape or tear.
• Try to make it an even thickness
• The rolled out round should be 3 inches larger than the pie shell (for a 9” pan roll out a 12” round)
• Don’t be afraid to pile your fruit filling high, it does condense during the cooking process.
Ready to give it a try? If making a pie crust from scratch is too much to tackle, don’t let that stop you. Buy a store bought frozen crust, thaw and fill with this amazing nectarine filling. Don’t tell anyone, just accept all the glory. Cheers, enjoy!
- 2½ cups All-Purpose Flour
- ¾ teaspoon salt
- ⅔ cup canola oil – frozen 6+ hours
- 4 Tbsp ice water
- 1 Tbsp cider vinegar
- 8 cups (about 6-7 ripe nectarines), peeled (they can also be left unpeeled, up to you), pitted and cut into 1” chunks
- 1 Tbsp lemon juice
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ tsp nutmeg
- ¼ tsp allspice
- ⅛ tsp salt
- 4Tbsp cornstarch
- 1 Tbsp brandy
- 1 tsp vanilla extract
- 1 egg white, beaten
- 1 Tbsp granulated sugar
- Whisk together the flour and salt. Chop frozen canola oil and cut into flower in 3 parts. Mix water with vinegar, add by Tbsp until it begins to form a soft ball – no not overmix. Transfer to floured board and need 2-3 times. Divide in half to form 2 balls refrigerate until needed.
- In a large bowl toss all nectarines and lemon juice. Add sugars, spices and gently mix to coat without mashing. Set aside to macerate for about 15 minutes if nectarines are peeled or 30 minutes if unpeeled.
- Preheat oven to 425ºF.
- On a lightly floured surface roll out first half of pie dough t 12” round. Place in 9-inch pie pan.
- Pour filling into pie shell.
- Roll out second half of pie dough. Press down around the edges with your fingers to seal the edges while tucking excess dough under and creating flutes. With a knife cut 6-10 slits. Brush the top with egg white mixture and sprinkle with sugar.
- Bake for 20 minutes at 425ºF preheated oven in centre of middle rack on a baking sheet (pie may spill over). After 20 minutes turn the oven down to 325ºF and continue to bake for 35-40 minutes. Let cool before serving.
This post is sponsored by the awesome folks at Manitoba Canola Growers. Thanks in advance for supporting the great products that support EIEO.