The Transplanted Baker: Strawberry Nectarine Pie

Here's another revival from the old site, originally published in July, 2008. It's actually my very first posted recipe ever! This is the kind of pie that should be made at least once a year, since it seems as though the peak of the local (Norwegian) strawberry season and the peak of the (Spanish) imported Nectarine season coincide perfectly.

If under ripe strawberries are all that's available to you, it's best to opt for frozen ones. As frozen nectarines are a bit hard to come by, peaches would be a natural substitution, or perhaps another stone fruit like plums or apricots would make a nice pairing with the strawberries. Whatever you choose, it's hard to go wrong with ripe summer fruit!

Strawberry Nectarine Pie

Jordbær og Nectarin Pai

2-Layer crust:

(adapted from my lady, Emily at piefinger)

*makes a 9"-10" pai

2 1/2 cups (325 g) all-purpose flour

1/2 teaspoons salt

2 Tablespoons sugar + more for sprinkling over top

2 sticks (1 cup) (230 g) butter, chilled and cubed

6 Tablespoons (or more) ice water

1 egg yolk, beaten with a drop of cream for an egg wash

1. Combine your dry ingredients, then cut in the butter until the butter pieces are no larger than peas. Sprinkle the ice water over the top, incorporating into the dough.

2. Press dough into two discs and wrap in plastic. Allow to rest in the fridge for at least 30 min.

3. Preheat your oven to 425F (220 C). Sprinkle work surface with a scant amount of flour, then roll out each disc to a 1/4" thickness. Lay the first onto your pie dish and prick the bottom with a fork. Fill with mixed fruit filling (recipe below).

4. Cover fruit with second dough. Secure your edges by pressing together the two layers of crust. Trim excess dough, crimp edges real pretty and slice little vents into top, as you see fit. Give your pie a good brushing with the egg wash.

5. Bake for 20 min. on the bottom of your preheated oven, then remove the pie, turn temperature down to 375F (190 C), cover delicate edges with foil. Continue baking pie for another 25 min.

6. Remove pie again, giving a second coating of egg wash and a sprinkling of sugar. Bake for another 10 min., or until your darling is an appropriate golden tone.

The Fruit Filling:

2 cups (450 g) strawberries, rinsed, hulled, and sliced

5-6 ripe, but firm nectarines, washed, pitted, and sliced (I leaves skins on)

1/2 cup (100 g) sugar

1/4 cup (35 g) cornstarch

1/4 teaspoon nutmeg

good squeeze of lemon juice

*Place everything in a large mixing bowl and mix until the fruit is well coated.

Comments

You can follow this conversation by subscribing to the comment feed for this post.

Your mother is sooo glad your blog is back. Planning our 4th of July picnic today, wish you were here to make us a pie, then everything would be perfect!

Posted by: rachel | June 28, 2009 at 07:40 PM