Vanilla Nectarine Pie Food

NECTARINE PIE

Steps:

• To prepare the dough, place the flour, sugar and salt in a food processor. Pulse the dry ingredients several times to mix.
• Add the butter and pulse the machine until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine).
• With the machine running, add the water and mix until the dough just begins to come together. It will still be very crumbly but should form dough when pressed together.
• Divide the dough into 1/3 and 2/3 portions, wrap in plastic wrap and flatten into round discs. Place in the refrigerator for a minimum of 1 hour (up to 48 hours).
• Bring a large pot of water to a boil. Fill a separate large bowl with ice water. On the bottom of each nectarine, slice a 1-inch X shape (the goal is to cut the skin, not the fruit). Using a slotted spoon, carefully add a few of the nectarines to the boiling water. After 30 seconds to 1 minute you should see the skin separating slightly from the fruit. Use the slotted spoon to move the nectarines into the ice water bath. Repeat with the remaining nectarines.
• Peel the skin from the nectarines (discard the skins). If any of the skins are stubborn, use a small paring knife to assist in the peeling. Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with the lemon juice.
• In a small bowl, stir together the sugars, cinnamon, nutmeg, salt and cornstarch. Add to the nectarines, stirring to combine. Set aside.
• Preheat the oven to 425 degrees F.
• On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the dough as well). Carefully place in a 9 1/2 inch pie pan. There should be a slight overhang. Add the nectarine filling.
• Re-flour the surface and roll out the smaller portion of dough to approximately 10 inches in diameter. Use a pizza slicer to cut 8 even strips. Layer the strips in a decorative lattice pattern. Cut off any excess overhang from the strips and then fold the bottom overhang over the strips. Use a fork to gently crimp the edge of the crust all around.
• Brush the milk or cream evenly over the dough and sprinkle with the turbinado sugar (this will add a nice crunch).
• Place the pie pan on a baking sheet and place in the oven. Cook for 20 minutes and then lower the oven temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the crust is brown and the filling is bubbly.
• Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).

NECTARINE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
• Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
• Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
• Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

VANILLA NECTARINE PIE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
• In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
• Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.

NECTARINE-RASPBERRY SLAB PIE

Steps:

• For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
• Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
• For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
• To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
• Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
• With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
• Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
• Let cool. Slice into wedges and serve warm or at room temperature.

APPLE AND NECTARINE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
• Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
• Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
• Mix corn muffin mix and milk in a bowl. Pour into pie plate.
• Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.

NECTARINE PIE

Steps:

• Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
• Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
• Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.

PLUM AND NECTARINE PIE

Steps:

• For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
• Add the plum and nectarine slices; gently toss plums and nectarines until coated.
• Set filling aside.
• For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
• Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
• Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat, using 1 tablespoon of water at a time, until all is moistened.
• Divide dough in half.
• Form each half into a ball.
• On a lightly floured surface, use your hands to slightly flatten one ball of dough.
• Roll dough from center to edges, forming a 12-inch circle.
• Wrap the pastry around the rolling pin.
• Unroll onto a 9-inch pie plate.
• Ease pastry into the pie plate, being careful not to stretch it.
• For top crust, repeat rolling with remaining dough.
• Transfer the filling to the pastry-lined pie plate.
• Trim the bottom pastry even with rim of pie plate.
• Cut slits in top crust to allow steam to escape.
• Place top crust on filling.
• Trim top crust 1/2-inch beyond edge of plate.
• Fold top crust under bottom crust; flute edge.
• Brush with milk and sprinkle with cinnamon-sugar.
• To prevent overbrowning, cover the edge of pie with foil.
• Bake in a 375 degree F oven for 25 minutes.
• Remove the foil.
• Bake for 20 to 25 minutes more or until top is golden.
• Cool pie on a wire rack.

NECTARINE CRUMB PIE

Steps:

• Roll out dough to a thickness of 1/8 inch and use it to line a 9-inch pie tin; crimp edges decoratively. Chill until firm, about 30 minutes.
• Heat oven to 400 degrees. Combine flour and sugar and toss with nectarines. Fill crust with the nectarines; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.

NECTARINE-BERRY PIE

Steps:

• In large bowl,combine nectarine slices, berries,sugar,cornstarch and vanilla.
• Stir until fruit is coated.
• Pour filling into one of the pie shells and invert the second pie shell over it.
• Crimp edges and press with fork to seal.
• Cut holes in top crust so steam can escape.
• Place a baking sheet on lower rack of oven to catch juices.
• Set pie on middle rack.
• Bake at 350 degrees for 45 minutes.
• Brush top crust with beaten egg and sprinkle with sugar.
• Bake 15 minutes longer.