Deep-dish nectarine pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cross tmpj72b | ||
| 6 | larges | Fresh nectarines |
| ⅓ | cup | Flour |
| ½ | cup | Sugar |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Grated lemon peel |
| Pastry for two-crust, 9-inch | ||
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Sugar |
Directions
Preheat the oven to 400 degrees. Slice the nectarines (about 6 cups).
Combine the flour, sugar, cinnamon, salt, and lemon peel. Mix lightly with the nectarines. Roll half the pastry to fit into a deep 9-inch pie plate.
Spoon the nectarine mixture into the crust. Dot with the butter. Roll the remaining pastry. Place over the fruit. Crimp the edges to seal well. Cut slits in the top to allow the steam to escape. Sprinkle with the sugar.
Bake for 45 minutes or until nicely browned.
Source: San Francisco Encore Cookbook Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH
Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@...> on May 29, 1997