Monday, January 31, 2011

Summer nectarine and vanilla pie

Nectarine vanilla summer pie / Torta de nectarina e baunilha

Not sure why, but I’ve realized that as I get older very simple things make me really happy; do you feel the same way?

You wouldn’t believe how pleased I was by making a pie that looked like the ones I saw in cartoons when I was little – those pies put by the window to cool down. It really made me smile. :)

Summer nectarine and vanilla pie
adapted from Bon Appetit

Crust:
2 ½ cups (350g) unbleached all purpose flour
1 ½ teaspoons caster (superfine) sugar
½ teaspoon salt
½ cup (1 stick/113g) chilled unsalted butter, cut into 1.25cm (½in) cubes
½ cup (113g) chilled solid vegetable shortening, cut into 1.25cm (½in) cubes
5 tablespoons (or more) ice water
2 tablespoons whipping cream

Filling:
2/3 cup (133g) + 2 teaspoons caster (superfine) sugar
½ vanilla bean, cut crosswise into 1.25cm (½in) pieces
3 tablespoons unbleached all purpose flour
1.680g (3 ¾ pounds) firm but ripe nectarines, halved, pitted, each half cut into 4 slices (about 10 cups)
1 ½ tablespoons unsalted butter, room temperature

Start with the crust: blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. With the machine running, add the ice water and process until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour (can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out).

Preheat to 200°C/400°F; lightly butter a 23cm (9in)-diameter glass pie dish.
Combine 2/3 cup of the sugar and the vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour into vanilla sugar. Add nectarines to flour-sugar mixture and toss gently to coat.
Roll out 1 pie crust disk on floured surface to 30cm (12in) round. Transfer to prepared dish. Trim dough overhang to 1.25cm (½in). Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 30cm (12in) round. Drape dough over peach filling; trim overhang to 4cm (1½in). Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 5cm (2in)-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
Place pie on rimmed baking sheet. Bake until crust is golden, nectarines are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.
Serve pie lukewarm or at room temperature with vanilla ice cream.

Serves 8

12 comments:

Pam said...

I will save this for summer, even though it feels like it will never come!

schlachtplatte said...

Yeah, I think it is so unfair to bake a SUMMER pie when there are people on the other side of earth who are totally freezing and can't even remember what summer feels like! A hot cup of chocolate, anyone?
Definitely will have to save this recipe for when it gets warmer again!

Priya said...

Irresistible pie,inviting..

Nina said...

Your pie looks *oustanding*! Stunning photo. Perfect post for this time of year - definitely made me smile. Couldn't agree more that simple is best :)

Just Cake Girl said...

Althoug it is winter, i also made a summer cake this weekend :) and we loved it! This one looks amazing :))

OohLookBel said...

What a fabulous way to use fresh nectarines (with sympathies to those who are still enduring winter!). The crust looks beautiful.

Maria said...

Gorgeous pie!

Abby said...

Sigh. I wish it was warm enough to open the windows and cool off a pie!

Looks scrumptious. Perfectly old-fashioned.

culinography said...

That is a *perfect* pie!

Patricia Scarpin said...

Pam, I am sure you'll like it!
xx

Schlachtplatte, well, I feel the same way when you guys are enjoying barbecues and ice creams and it's winter here.

Priya, thank you!

Nina, thank you! I'm glad you like it. I think we tend to forget how good simple things are. ;)

Just Cake Girl, yum! I bet it was delish!
Thank you!

OohLookBel, thank you! The original recipe called for peaches. :)

Maria, thank you!

Abby, in a couple of months I will be telling you the same thing. ;)
xx

Michelle, thank you, sweetie!

ShaneeSez said...

Just made this pie last evening. OMG!!! DEELISH. So simple, so yummy, so refreshing. No too sweet, not too many ingredients. PERFECTION! Thank you for sharing this recipe. I will probably make a few more times before the summer is over.

Patricia Scarpin said...

ShaneeSez, thank you so much for letting me know how the tart turned out! I'm so glad you liked it!
xx

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