Basic Piecrust (separate
-recipe), well chilled
2 tb Sifted all-purpose flour
1/3 c Sugar, or to taste
12 Ripe nectarines (about 4
-lb), peeled, pitted, and
-sliced
2 tb Cold unsalted butter, cut
-into small pieces
2 ts Fresh lemon juice
1 c Crumb Topping (separate
-recipe)
Whipped cream, opt.
1. 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.
2. Heat oven to 400′. 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.
MAKES ONE 9-INCH PIE
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Yields
1 Pie
