Deep-Dish Nectarine Pie
Yield
8 servingsPrep
25 minCook
45 minReady
90 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
nectarines
large, fresh |
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | x |
pastry dough
9 inch |
* |
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
nectarines
large, fresh |
|
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
lemon zest
grated |
|
| 2 | x |
pastry dough
9 inch |
* |
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Preheat the oven to 400℉ (200℃).
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.
