Nectarine Pie

A- lovely fruity pie, dredged with brown sugar and sprinkled with lemon juice and brandy, Nectarine Pie makes a really filling dessert. Serve hot with Creme a la Vanille, or cold with freshly whipped cream.

4-6 SERVINGS

5 large nectarines, peeled, stoned and sliced grated rind of

1 lemon

1 tablespoon lemon juice

2 teaspoon grated nutmeg

4 tablespoons soft brown sugar

1 tablespoon brandy

1 tablespoon butter, melted

1 egg yolk, well beaten with

2 tablespoons milk

2 tablespoons castor sugar

PASTRY

10 oz. flour

½ teaspoon salt

3 oz. butter

2 oz. vegetable fat

1 tablespoon sugar

1 egg yolk, lightly beaten

1 to

2 tablespoons water

First make the pastry. Sift the flour and salt into a large mixing bowl. Add the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips rub the fats into the flour until the mixture resembles coarse bread-crumbs. Stir in the sugar.

Add the egg yolk and 1 tablespoon of the water and mix them in with the knife. Knead the dough lightly, adding the remaining water if the dough is too dry. Form the dough into a ball and place it in the refrigerator to chill for 30 minutes.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Break off two-thirds of the dough and place it on a lightly floured board or marble slab. Using a floured rolling pin roll out the dough into a circle j-inch thick and large enough to line a 9-inch pie dish. Lift the dough on the rolling pin and place it over the pie dish. With your fingers, gently ease the dough into A marvellous combination of fruit, brown sugar, brandy and crisp pastry, Nectarine Pie is delicious hot or cold. the dish. Trim off any excess dough with a sharp knife.

Layer the nectarine slices in the dough case, sprinkling the lemon rind, lemon juice, nutmeg and brown sugar between the layers. Pour over the brandy and melted butter.

Roll out the remaining dough into a circle large enough to cover the pie. Lift the dough on the rolling pin and place it over the pie. Using your fingers, crimp the edges together to seal the pie. Using a sharp knife, cut a small cross in the middle of the dough.

Using a pastry brush, brush the dough with the egg yolk and milk mixture and sprinkle over the castor sugar.

Place the pie in the centre of the oven and bake for 30 to 40 minutes, or until the pastry is crisp and golden brown.

Remove the pie from the oven and serve it at once or allow to cool completely before serving.

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