AFC SOFT-CRUSTED FRESH NECTARINE PIE

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.






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