This nectarine pie is a great spin on a dessert classic. It’s ideal with a cuppa for afternoon tea!
Ingredients
- 375g (2 1/2 cups) plain flour
- 200g butter, chilled, chopped
- 5 tablespoons caster sugar
- 60ml (1/4 cup) iced water
- 1.5kg yellow nectarines, halved, stone removed, cut into wedges
- 2 tablespoons plain flour, extra
- 1 egg, lightly whisked
- Pure icing sugar, to dust
Method
- Step 1Process flour, butter and 2 tablespoons sugar in a food processor until it resembles fine breadcrumbs. Add water. Process until dough just comes together. Form a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest. Roll out two-thirds of the dough to a 28cm disc. Line a 20cm pie dish with pastry. Place in the fridge for 30 minutes.
- Step 2Preheat oven to 200°C. Line pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Bake for a further 5 minutes or until light golden.
- Step 3Combine nectarine, extra flour and remaining sugar. Spoon over pastry base. Roll out remaining one-third of the pastry to a disc large enough to fit the top of the pie. Place over pie. Seal edges. Trim excess. Brush with egg. Cut 2 slits in top for steam to escape.
- Step 4Bake for 20 minutes. Reduce temperature to 180°C. Bake for 25 minutes or until golden. Dust with icing sugar.
- High fibre
- High protein
- Low sodium
Nutrition
1642 kj
Energy
17g
Fat Total
11g
Saturated Fat
5g
Fibre
7g
Protein
67mg
Cholesterol
130.7mg
Sodium
21g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
More ideas: Poach nectarines for an easy dessert. Place in a saucepan with sugar, vanilla, cinnamon and grated orange rind. Add enough water to cover and top with a disc of non-stick baking paper. Simmer until tender.
Try this fresh seasonal salsa – Combine chopped yellow nectarines, finely chopped red onion, torn fresh mint and fresh lime juice. Serve with fish.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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