Nectarine Pie
Baking and Desserts | Author's cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
From Sarah Johnson, chef at Sweet Treats Bakery.
Ingredients
- Wheat Flour - 9.2 oz
- Butter - 6.9 oz
- Chicken Egg - 1 piece
- Almond - 2.1 oz
- Sugar - 9.5 oz
- Nectarines - 22.9 oz
- Oranges - 1 piece
- Raw cane sugar - 1.4 oz
- Whole egg - 1 piece
- Salt - a pinch
Step by Step guide
Step 1
Toast the almonds in a pan until they turn a dark beige color inside. Allow them to cool completely, then blend them into a fine crumb.
Step 2
Cut the cold butter (150 g) into cubes and place it in a blender bowl along with the flour, almond meal, sugar (50 g), and a pinch of salt. Blend everything together until it resembles coarse crumbs.
Step 3
Separate the yolk from the white of one egg. Whisk the yolk with 2 teaspoons of very cold water, then gradually add it to the dough while continuing to knead. After 30-40 minutes, the dough should come together in a ball. If it seems too dry, add a little more cold water and mix again.
Step 4
Quickly knead the dough with your hands to prevent it from warming up, and form it into a ball. Flatten it slightly to allow for more even cooling, wrap it in plastic wrap, and place it in the refrigerator for 3–4 hours, or preferably overnight.
Step 5
Slice the nectarines into wedges about 1.5–2 cm thick. Place them in a bowl, sprinkle with 50 grams of sugar, and let them sit for about 40 minutes to release their juice.
Step 6
Meanwhile, prepare the orange sauce. Use a fine grater to zest the orange (only the bright outer layer). Squeeze the juice from the orange and combine it with the zest.
Step 7
Place a heavy-bottomed saucepan over high heat. Add 170 grams of sugar and, stirring continuously to prevent burning, heat it to 356°F (if you don't have a thermometer, cook the caramel until it reaches a dark amber color).
Step 8
Add 45 grams of butter, stirring constantly until the butter melts and the caramel becomes smooth.
Step 9
Carefully, to avoid splashing and burning yourself, pour in the orange juice with the zest and heat while stirring for a couple of minutes until the sauce thickens. Remove the sauce from the heat and let it cool. For one pie, we will need 75 grams of sauce; the remaining sauce can be stored in the refrigerator and served with pancakes, porridge, and fritters.
Step 10
Remove the chilled dough from the refrigerator, knead it with your hands (just until it becomes pliable but not too warm), and roll it out into a round sheet about 3–4 mm thick.
Step 11
Carefully roll the dough onto a rolling pin and transfer it to a 24 cm springform pan.
Step 12
Press the dough into the bottom and sides of the pan, then roll any excess edges into a ball. If the dough has warmed up, place the pie crust and any remaining dough in the refrigerator.
Step 13
Drain the nectarines in a colander and let them drain excess liquid.
Step 14
Transfer the nectarines back to the bowl, add 1 teaspoon of cornstarch, and stir — the cornstarch will absorb any remaining juice, preventing the pie from becoming soggy.
Step 15
Arrange the nectarines in the dish and spread them out in an even layer. There's no need to arrange them beautifully — there will be a lattice of dough on top anyway.
Step 16
Top the nectarines with orange caramel.
Step 17
Remove the remaining dough from the refrigerator, roll it out to a thickness of 2 mm, and cut it into ten strips that are 2 cm wide and slightly longer than the diameter of the mold.
Step 18
Arrange the strips on the pie at an angle to create a beautiful lattice pattern. Press the ends against the edge of the pan with a fork.
Step 19
Brush the strips of dough with beaten egg and lightly sprinkle with brown sugar.
Step 20
Bake the pie in a preheated oven at 356°F for 45–50 minutes. Allow the finished pie to cool on a wire rack before serving.
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