|BLUEBERRY-NECTARINE PIE Leslie Mackie
3 cups fresh blueberries
2 cups sliced nectarines
3/4 cup sugar
1 1/2 tablespoons all-purpose flour
Large pinch of grated lemon zest
2 teaspoons fresh lemon juice
1/2 recipe Flaky Pie Dough
1 tablespoon unsalted butter, cut into bits
1 large egg beaten with 1 tablespoon cold water, for egg wash
Crystal or turbinado sugar, for sprinkling
Makes 6 - 8 servings
Put half of the fruit in a medium saucepan, add sugar, flour, and lemon zest. Stir to mix. Bring to a soft boil, stirring constantly, and simmer until liquid thickens. Remove from heat, transfer into a bowl and stir in the uncooked fruit. Taste liquid, and adjust flavoring by adding lemon juice. Let cool.
Cut dough in half and on a lightly floured work surface roll one half into an 11-inch circle. Fit crust into a 9-inch cake pan with 1-inch-high sides. Allow excess dough to hang over sides. Roll remaining piece of dough into a 10-inch circle. Spoon the cooled filling into the pie shell and dot with butter. Trim the overhanging dough to 1/2 inch. Lift the 10-inch circle of dough onto the pie, aligning edges of top crust with bottom crust. Fold both layers of overhanging dough under to create a thick edge around the rim of the pan. Crimp with fingers, creating scallops every 2 inches around the rim. Press the tines of a fork against the flat scallops to decorate. Paint with egg wash and sprinkle with crystal sugar. Cut 4 to 6 slits in the crust and chill for minutes.
Position rack in center of oven and preheat to 375°F. Place pie on a parchment lined pan and bake 50 minutes or until crust is golden. Let cool 30 minutes before cutting.
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