Nectarine pie

Name: Nectarine pie
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Ingredients: 375g (2 1/2 cups) plain flour; 200g butter, chilled, chopped; 5 tbsp caster sugar; 60ml (1/4 cup) iced water; 1.5kg yellow nectarines, halved, stone removed, cut into wedges; 2 tbsp plain flour, extra; 1 egg, lightly whisked; Pure icing sugar, to dust

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Prep Time: 20 minutes

Cook Time: 65 minutes

Total: 85 minutes

Servings: 10

Cost: $1.46 /serving

Author : Gemma Luongo

kid friendly egg afternoon tea

Ingredients

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375 grams (2 1/2 cups) plain flour200 grams butter, chilled, chopped5 tbsp caster sugar60 milliliters (1/4 cup) iced water1.5kg yellow nectarines, halved, stone removed, cut into wedges2 tbsp plain flour, extra1 egg, lightly whiskedPure icing sugar, to dust

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Instructions

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Step 1

Process 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 2

Preheat 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 3

Combine 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 4

Bake for 20 minutes. Reduce temperature to 180°C. Bake for 25 minutes or until golden. Dust with icing sugar.