Nectar, the drink of the
ancient Greek gods, has come to mean any juice that is divinely
sweet. This pie, with gold and red-orange nectarines visible
through the lattice top, is heavy with summery sweet juices.
It's heavenly alone and truly divine à la mode.
Mom's Nectarine
Lattice Pie
- 10 nectarines, pitted
and sliced
1/2 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons finely grated lemon peel
Pastry for 1 (9-inch) double-crust pie
1 tablespoon milk
2 tablespoons granulated sugar
- Thaw the frozen unbaked
pie dough. Line a pie dish with one crust; prick bottom with
a fork. Roll out remaining dough; cut into 1/2-inch strips. Set
aside.
- Preheat oven to 400°F.
Using a medium bowl combine first addition of sugar with flour
and lemon peel; add nectarines and gently toss. Spoon into unbaked
pie crust.
- Form a lattice crust by
weaving the dough strips over nectarine filling. Seal and crimp
edges. Brush lattice top with milk; sprinkle with remaining sugar.
- Place on baking sheet;
bake for 10 minutes. Reduce heat to 350°F and bake 45 to
50 minutes or until lattice top is golden brown and fruit is
tender. Cool on a wire rack.
Makes 8 servings.
