Ease of preparation rating: Easy.
Yield: 8 servings.
Ingredients
2 ¼ cups (540ml) all-purpose flour
1 cup (240ml) sugar
Pinch of salt
Pinch of baking powder
¾ cup (180ml) butter, cold and cubed
3 eggs, beaten
2 teaspoons (10ml) vanilla extract
1 teaspoon (5ml) lemon zest
1 teaspoon (5ml) orange zest
1 cup (240ml) blueberries
2 cups (480ml) nectarines
2 tablespoons (30ml) cornstarch
1 tablespoon (15ml) water
Powdered sugar, for garnish (optional)
Method
Preheat oven to 350oF (180oC).
In a food processor, blend flour, ½ cup (120ml) of sugar, salt and baking powder.
Add butter, and blend again.
Add 2 eggs, 1 teaspoon (5ml) vanilla and zest and blend until it looks grainy.
Remove from food processor, and form mixture into a ball.
Wrap dough and place in refrigerator for 30 minutes.
Remove dough from refrigerator, place on a surface dusted with flour and roll into a 14-inch round.
In a mixing bowl, combine blueberries, nectarines, remaining sugar, cornstarch and remaining vanilla.
Mix ingredients together, and pour over the center of the dough, leaving 2-inch space around all edges to fold over.
Fold dough over, pinching edges together so that it holds the filling in the center.
Whisk together 1 egg and water in a small bowl, and brush over the edges of the dough.
Sprinkle coarse sugar over the dough.
Place pie on a baking sheet, and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool at room temperature before serving warm.
Garnish with powdered sugar (optional).
You might also like these recipes
