A simple pie from Home Baked Comfort. "When I was growing up, we baked a lot of fruit pies — pies were among the first recipes I learned to master in the kitchen. I was always impressed with lattice-topped pies. Seemingly intricate, they are actually quite easy to put together. I like them best with a colourful fruit filling, such as nectarines, peaches or cherries."
Flaky pie dough for double crust, store bought or homemade
About 7 ripe nectarines, pitted and sliced
About 1/2 cup granulated sugar, depending on the sweetness of the fruit
1/4 cup (1-1/2 oz.) all-purpose flour
1 large egg, beaten with 1 tbsp water
Turbinado sugar for sprinkling (optional)
Step 1: Prepare the flaky pie dough and chill as directed.
Step 2: Position a rack in the middle of the oven and preheat to 375°F.
Step 3: In a bowl, toss the nectarine slices with 1/2 cup granulated sugar and a squeeze of lemon. Taste for sweetness and add a bit more sugar if needed. Set aside for about 20 minutes.
Step 4: Divide the dough in half. On a lightly floured work surface, roll out one half into a circle about 13" in diameter and 1/8" thick. Line a deep 9" pie pan with the dough. Refrigerate while you roll out the remaining dough. Roll the dough to a rough circle about 11" in diameter. Using a 1" wide ruler as a guide, cut 10 strips of dough.
Step 5: Sprinkle the flour over the nectarines and stir together. Pour the nectarines and juices into the lined pie pan. Lay 5 strips of dough evenly across the top, using the longest strips in the centre and the shorter strips on the sides. Brush lightly with the egg wash. Lay the remaining 5 strips perpendicular to the other strips, spacing them evenly. You can also weave the strips together*. Trim the ends of the strips, ideally so they extend 1/2" beyond the pan (don't worry if the dough isn't completely even). Tuck the dough under itself to create a rim. Use your fingers or a fork to make a decorative rim. Lightly brush the top of the pie with more of the egg wash and sprinkle with turbinado sugar, if desired.
Step 6: Bake until the crust is golden brown and the fruit is bubbly and soft, 45-60 minutes, depending upon the ripeness of the fruit. Let cool for at least 1 hour before slicing.
* I often simply lay the strips of dough on top of each other to create the lattice, but if you want to get fancy, lay five strips of dough on the pie filling. Fold back every other strip halfway, and lay down a strip perpendicular across the unfolded strips. Repeat to place five strips of dough evenly across the top, folding back the alternate strips each time.
Makes one 9" pie
See more recipes from Kim Laidlaw.
Reprinted with permission from Kim Laidlaw's Home Baked Comfort (2012 Weldon Owen).