NECTARINE PIE WITH LATTICE CRUST

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).

Hunt & Harvest Nectarine Lattice Pie

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:

  1. 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.
  2. Prepare filling. Combine nectarines, sugar, cornstarch, lemon zest and vanilla in a medium bowl. Stir to coat thoroughly. Spoon filling into prepared crust.
  3. 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. 
  4. 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

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