One of my favorite fruit combinations!
Serves 8
For the Crust:
4 cups plain flour 1 teaspoon salt
1 tablespoon sugar
1 3/4 cups unsalted cold butter, in cubes
1 tablespoon white vinegar
1 large egg
1/2 cup iced water
For the Filling:
5 nectarines, pitted and sliced
1/2 cup blueberries
2 tablespoons plain flour
2 tablespoons lemon juice
1 tablespoon sugar
1 egg
1 tablespoon milk
4 cups plain flour 1 teaspoon salt
1 tablespoon sugar
1 3/4 cups unsalted cold butter, in cubes
1 tablespoon white vinegar
1 large egg
1/2 cup iced water
For the Filling:
5 nectarines, pitted and sliced
1/2 cup blueberries
2 tablespoons plain flour
2 tablespoons lemon juice
1 tablespoon sugar
1 egg
1 tablespoon milk
- Combine flour, salt and sugar in a large bowl.
- Add butter and use your fingers until the mixture resembles coarse meal.
- Mix vinegar, egg and water in a bowl and mix into the flour with your hands just until combined.
- Press the dough gently together, wrap in plastic and chill for at least 1 hour.
- Take it out and roll it flat.
- Fill a 9 inch pie plate with it.
- Cut of excess dough.
- Cut out small circles with a cookie cutter to go around the edge of the pie.
- Place the nectarines and blueberries in a bowl and toss with flour.
- Place it in the pie shell. Pour over the lemon juice and sprinkle with sugar.
- Line the edge of the pie with the small dough circles.
- Beat egg and milk and brush the dough with it.
- Bake at 450F for about 40 minutes, or until golden.
- Cool and serve.
TIP:
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Photography by
Colin Cooke
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