NECTARINE AND BOURBON PIE
SERVES 12
When making pie, choose fruit that’s in season and heavily perfumed. The flesh should be ripe, but not overly so. There’s a fair bit of work involved in plaiting pastry, more timeconsuming than difficult. A straightforward pastry top will taste just as good.
FOR THE PASTRY
• 450g cake wheat flour
• 45ml icing sugar
• 2,5ml fine salt
• 300g cold salted butter, cut into cubes
• 1 egg yolk
• 15ml lemon juice
• 45-60ml ice water
FOR THE FILLING
• 12 (about 1,2kg) nectarines, washed and cut into 1cm slices
• 250ml blueberries
• 60ml cake flour
• 120g demerara sugar
• 80ml store-bought jam
• 30ml lemon juice
• 30ml bourbon (optional)
• egg wash (1 egg whisked with 15ml water)
• 15ml demerara sugar, for finishing
1. To make the pastry Sift the flour, icing sugar and salt into the bowl of an electric mixer. Add the butter and mix until it forms a breadcrumb texture. Add the egg yolk, lemon juice and water. Mix on a low speed just until the dough comes together.
2. Turn out onto a lightly floured surface and press together without overworking. Wrap in clingwrap and chill for 1 hour.
3. Preheat the oven to 200°C.
4. To make the filling Place the fruit in a large bowl. Sprinkle the cake flour over and toss gently. Add the sugar, jam, lemon juice and bourbon (if using) and mix together. Make sure the fruit is evenly coated. Set aside while you prepare the pastry.
5. Portion off one-third of the dough and wrap in clingwrap to keep from drying out. Roll the remaining pastry into a circle, wide enough to line a 22cm pie dish. Trim most of the overhanging pastry, but leave enough for crimping later. Add the trimmings to the reserved pastry.
Fill the pie base with the fruit and the resting juices.
6. On a floured surface, roll the remaining pastry into a rectangle. Cut into strips of 2cm and 1cm widths. Plait the 1cm lengths and lay on top of the fruit, alternating with the 2cm lengths. Alternatively, weave the strips into a lattice. Use the scraps to cut decorative shapes. Brush the pastry top with egg wash and sprinkle with demerara sugar.
7. Bake on the lowest shelf for 10 minutes. Turn the oven down to 180°C and bake for a further 60-65 minutes. Turn the oven off and leave the pie in for another 10 minutes. Cool for at least 30 minutes before serving.