Summer nectarine and vanilla pie

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