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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
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