Nectarine Pie with Almond Crumb Topping
from mariab's recipe box
Ingredients:
Dough for 1 single-crust pie crust
Filling
6 cups pitted and sliced ripe nectarines, unpeeled
Scant ½ cup plus 2 tablespoons sugar
1 ½ tablespoons fresh lemon juice
2 teaspoons grated lemon zest
2 ½ tablespoons cornstarch
¼ teaspoon almond extract
Almond Crumb Topping
¾ cup whole or slivered almonds
½ cup sugar
½ cup all-purpose flour
¼ teaspoon salt
6 tablespoons (¾ stick) cold unsalted butter, cut into ¼-inch pieces
1. Refrigerate pastry for crust until firm enough to roll, about 1 hour.
2. On a sheet of lightly floured wax paper, roll half the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 ½-inch deep-dish pie pan, center, and peel off the paper. Tuck the pastry into the pan, with out stretching it, and sculpt the edge into an upstanding ridge. Place in the freezer for 15 minutes. Preheat the oven to 400F.
3. In a large bowl, combine the nectarines, ½ cup of the sugar, the lemon juice, and lemon zest. Set aside for 10 minutes to juice. Combine the remaining 2 tablespoons sugar and the cornstarch in a small bowl, then stir the mixture into the fruit. Stir in the almond extract. Scrape the filling in to the chilled pie shell, smoothing the fruit with a spoon. Place the pie on the center oven rack and bake for 30 minutes.
4. Meanwhile, make the topping. Combine the almonds and the sugar in a food processor, pulsing in short bursts to chop the almonds well. Add the flour and the salt and pulse briefly to mix. Scatter the butter over the dry ingredients and pulse until the mixture looks like fine crumbs. Dump the crumbs into a large bowl and rub between your fingers to make large, buttery crumbs. Refrigerate until ready to use.
5. Remove the pie from the oven and reduce the temperature to 375F. Carefully dump the crumbs in the center of the pie, spreading them evenly and tamping them lightly with your hands. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum-foil-lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge, 30 to 40 minutes.
6. Transfer the pie to a wire rack and let cool for at least 2 hours before serving.
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