SOFT-CRUSTED FRESH NECTARINE PIE
A new way to consider pie crust. Why not add a bit of air? Fresh sliced nectarines with coriander and lime baked in a spicy orange soft-crusted pie. Youch!!
Makes 1, 9 inch pie with top and bottom crust
Preheat oven to 375 degrees
NECTARINE FILLING:
6 lg. or 8 sm. fresh nectarines, washed, sliced around pits about 1/4 inch wide – leave peels on
1/2 c. light brown sugar
1/2 c. granulated sugar
1 T. unbleached all-purpose flour
1 t. salt
1 t. ground coriander
1 t. cinnamon
2 t. bottled lime juice – I used Nellie and Joe’s Key West brand or 2 T. fresh squeeze
1- Combine all ingredients in bowl. Gently toss to coat. Cover and set aside till ready to use.
PIE DOUGH:
2 c. unbleached all-purpose flour
1 t. salt
1/2 t. baking soda
1/2 t. turmeric
1 t. fenugreek
1 t. cinnamon
1/4 c. light brown sugar
1 stick baking margarine, cold
1/3 c. orange juice, cold – plus additional as needed
1-2 T. margarine
1- In large bowl place flour, salt, baking soda, turmeric, fenugreek, cinnamon, sugar. Stir to evenly distribute.
2- Shred cold margarine over large holes of grater onto dry ingredients.
3- Add 1/3 c. orange juice plus additional as needed – 1 Tablespoon at a time.
4- Using clean hands, mix margarine and juice into dry ingredients, moving lightly, the less you mix the better, but it still needs to be moistened.
5- Add more juice as needed, and knead till flour sticks together and all can be scooped up into a ball without crumbling apart.
6- Turn onto lightly floured surface and knead, again lightly, forming dough into a ball. Cut dough equally in half.
7- Form one half at a time into smooth ball. Flatten, then using rolling pin roll out from center to edges evenly.
8- Lift and flip then roll some more. Add flour to board as needed.
9- Fold rolled out dough in half. Lift and place over 1/2 of a 9 inch pie plate. Pull dough over to cover other half.
10- Press to bottom and sides, then cut overhanging dough evenly around plate, leaving about 3/4 inch overhang.
11- Fill pie plate with filling. Top with 1-2 Tablespoons margarine.
12- Roll out second dough as you did the first. Place over plate as you did before.
13- Roll top edges under bottom dough. Press to seal, then crimp as desired. Use equidistant finger indentations, pinches or fork impressions around the top edge.
14- Using tip of sharp knife make multiple slits on top dough to allow for steam to escape.
15- Place in preheated 375 degree oven on lower rack for 20 minutes.
16- Loosely cover entire top with aluminum foil.
17- Bake another 20 minutes or till pie is done to your liking.
18– Remove from oven and cool to room temperature.
Serve at room temperature or cold.
Notes: Now, about that crust. I’ve never been very fond of pie crust. Especially around the top, which is usually rock-hard unless you load the dough with margarine or shortening. And more often than not the bottom crust isn’t cooked through leaving a nearly raw center.
So this time I added a little baking soda to give it a raise and some spices for flavor and texture variation a plus orange juice to replace the cold water usually used.
It’s a lot easier to roll and apply. The edge doesn’t burn as quickly.
The result is a soft-crust with varying textures of soft throughout. The bottom crust, though fully cooked melds, almost melts, into the filling like a firm pudding. The edge crust though more dense and firmer than the bottom is chewy and creamy at the same time. In fact I’m thinking of making some small biscuit-type cookies with the dough to serve with coffee and/or wine. The top crust is soft and pliable, but cuts easily.
I loved it hot, cold and at room temperature. It is different. A difference I got used to quickly.
ANIMAL-FREE SOUS-CHEF™ 