Usually I'm not a fruit-treat person. In the summer though, that all goes out the window. Full disclaimer - I totally cheated and used frozen pie dough. I'm not quite Martha (yet).
WHAT YOU NEED:
Pie dough*
6-8 nectarines, pitted and sliced (peeling is optional)
3/4 cup sugar**
3 tablespoons cornstarch
Zest of 1 lemon
1 teaspoon vanilla
Few tablespoons milk or cream
Granulated sugar
*I used one box of Trader Joes Frozen Pie Dough. If you're feeling industrious, I'm confident this homemade version will do the trick.
**Adjust sugar to ripeness of fruit. Mine were still pretty crisp, so use less if yours are already sweet and juicy.
HOW TO:
- Preheat oven to 375 degrees. Make your dough (i.e. follow directions on the box or go be a trophy wife and do it yourself), roll it out and drape over pie pan.
- Prepare filling. Combine nectarines, sugar, cornstarch, lemon zest and vanilla in a medium bowl. Stir to coat thoroughly. Spoon filling into prepared crust.
- Now's the part where you choose your own destiny. You can either drape the other 10 inch circle you have remaining over the pie to make a double crust (don't forget the slits!) OR you can go for the lattice gold. Here's a great tutorial on making a lattice crust - it's way easier than it looks, but hard to completely perfect.
- Brush pie with a bit of milk or cream (I used unsweetened vanilla almond milk and it turned out just fine). Sprinkle lightly with granulated sugar. Bake 45-65 minutes or until crust is golden brown. Cool completely before slicing.
Recipe loosely adapted from The Baker Chick
