|The filling should be gooey and sticky and the crust should be flaky and light.|
My nectarine pie recipe was discovered in a used cookbook I bought at a thrift store, and it can be easily adapted. Here, I added some blueberries. How many? I am not sure, I just dumped some in, maybe a good handful? The cookbook I have is the "Farm Journal's Complete Pie Cookbook" edited by Nell B. Nichols and magazine staff members. (I also have their complete bread cookbook, which is also a wonderful mini bible of basic bread baking information.) This pie edition is dated 1965 and has a definite mid-century "please your man and feed the farm hands" tone about it. It has some kick ass pie recipes, using everything from fresh fruit to frozen lemonade. I truly believe pies are the mother of invention in the kitchen, the epitome of making do with what's on hand.
So, here is the original Nectarine Pie recipe, exactly as I found it (no blueberries like in the pictures). I buy a lot of old cookbooks and always browse through for the most used recipes, usually identifiable because the pages are so stained.
|If you look closely, you'll see the recipe below as well as one for Plum-Delicious Pie! A Bonus!|
Pastry for two crust pie (recipe follows)
5 c of peeled, pitted and sliced nectarines (I usually use 10)
1 tsp lemon juice
1 c sugar
1/3 c flour
1/4 tsp mace
1/8 tsp salt
1/4 tsp grated lemon peel
1-1/2 Tbl butter, cut into small bits and pieces
Preheat oven to 425 degrees F.
|If you end up with a few little slivers of peel, they will add a bit of the rosier color to the filling.|
|I toss the butter with the filling, because I always forget to put it on the top.|
|I can not say often enough, cook long enough to get the juices in the filling bubbly and sticky.|
Flakey Pastry Dough
(recipe adapted from Farm Journal's Complete Pie Cookbook, a fabulous collection if you can find it)
This makes two 9" crusts
2 c. sifted, all purpose flour
1 tsp. salt
3/4 c. of butter or lard, or a combo of both (have it slightly softened, not quite room temp)
4 to 5 Tbl. of icy cold water
Put flour in a mixing bowl with the butter, cut into smaller chunks). Add salt and pinch the butter with the flour using your finger tips until you get a coarse crumbly mix. Add the water a couple tablespoons at a time. You want just enough to allow the crust to hang together in a ball. At this point, handle the dough as little as possible. Divide into two balls.
Lightly flour your counter or work surface and roll out dough to about a 10 or 11 inch circle, and use according to your favorite recipe. This makes a nice flaky crust.