Nectarine pie

Nectarine pie

  • 375g (1 cup) flour
  • 200g butter, chilled, chopped
  • 5 t/s sugar
  • 60ml iced water
  • 1,5 kg nectarine, stone removed, chopped
  • 1 egg, lightly whisked
  • cinnamon
  • Icing sugar

STEP 1: Process flour, butter and 2 tablespoons sugar  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.(See Place in the fridge for 30 minutes.

STEP 2: Preheat oven to 200°C. Line pastry case with non-stick baking paper. Bake for 12 minutes or until light golden.

STEP 3: Combine nectarine, sugar and cinnamone. 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.

The pie is ready, serve with vanilla ice cream, enjoy...  

Chefs note:

Nectarine, pie dish and the other ingredients you can buy, by visiting