Nectarine Pie

Yields 1 (9-inch) pie

4 cups sliced nectarines (peeled)

1¼ cups granulated sugar

3 tablespoons cornstarch

2 tablespoons cold, unsalted butter

1 teaspoon pure vanilla extract

¼ teaspoon salt

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Coarse sugar (for sprinkling)

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 400° F.
2. In a large bowl, combine nectarines, sugar, cornstarch, vanilla extract, and salt. Toss well until nectarines are coated.
3. Line a greased and floured 9-inch pie pan with pastry dough. Add nectarine filling. Dot with pieces of butter. Brush edges with egg wash. Cover filling with pastry dough. Seal and flute edges. Cut three slits on top for ventilation. Brush entire surface with egg wash, and sprinkle with coarse sugar.
4. Place pie pan on a baking sheet to catch any drippings. Bake at 400° F for approximately 50-60 minutes, or until golden brown and juices begin to bubble from vents. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
5. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a dollop of whipped cream.