We have a huge Yellow nectarine tree here in Malibu that has easily over a 100 fruit on the tree. I think I have grown to love nectarines more than peaches because I'm not the biggest fan of the fuzzy skin. I love peaches but nectarines are almost the same flavor without the fuzzy skin. My favorite nectarine is probably the white nectarine, those tend to have the most sweetness of all the varieties. But in this recipe I used the yellow flesh nectarines. Try to get ones that are firm but perfectly ripened. You want to be able to peel them but also have the sweetness from a ripened stone fruit.
This recipe is one I made for the fourth of July a few weeks ago, looking for a down home recipe that would bring you back to those child hood memories of hostess pies. I served this dish the following night for comedian Ron White, warm with grilled nectarines and double vanilla ice cream. It was a huge hit to say the least. Here is the recipe I hope you enjoy it!
10 medium size nectarines peeled and medium diced
1/2 of vanilla bean cut in half
1/8 tsp of cinnamon
3 tbsp of flour
1/2 cup of sugar
2 tbsp of butter
1 tsp of salt
Pate brissee (You will have a little dough left over for another use)
3 cups plus 3 tbsp of flour
3 sticks of cold butter
1/3 cup plus 1 tbsp of ice cold water
1 1/2 tsp of salt
1 egg for eggwash
5 tbsp demerara sugar
For the Nectarine filling,
In medium size saute pan on medium high heat add butter, nectarines, and vanilla bean. Cook for 3 minutes and then add sugar, cinnamon, and salt. Cook for 3 minutes and then sprinkle the flour over the fruit. Cook for another 5 minutes so the flour cooks out, the fruit break down a bit and the mixture is somewhat thick. Taste and adjust the seasoning if need be. Then pour into a shallow dish to cool completely. Once cooled you are ready to make the pies.
For the Pie dough
Preheat Oven to 375 degrees. Using the food processor again add flour to the bowl along with the salt. Pulse a few times to combine well. Then turn the processor on and begin to add all the butter a tbsp. at a time. Once the butter has been combined. Drizzle in the cold water. Finish with a few tbsp. of flour if needed. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold. I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency. Take a medium size round ring mold (cookie cutter) and cut out pie crust. Place a spoonful of the cooled nectarine filling in the middle of the round disk of dough. Brush the edges with egg wash. Then take another round disk of dough and place on top. Pinch the edges to seal and then with a fork press the dough all over the edges and prick the top of each pie. Place a piece of parchment paper on a sheet pan and place the finished pies on top. Once all are done brush with more egg wash and sprinkle with Demerara sugar Place in the oven and bake for 22-25 minutes or until golden brown. Take out the pies and allow to cool completely or serve and enjoy!
A little irregularity to the pies gives that really home made look