Nectarine, blueberry & bourbon pie

Name: Nectarine, blueberry & bourbon pie
Prep time: 20 min
Yield: 6 - 8
Ingredients: 450 gm cake flour; 45 ml 3 Tbsp icing sugar; ½ tsp fine salt; 300 gm cold salted butter cut into cubes; 1 large free-range egg yolk; 1 Tbsp lemon juice; 45-60 ml ice-cold water; 1.2 kg nectarines; 250 ml /1 cup fresh blueberries; 60 ml / ¼ cup cake flour; 120 gm Demerara sugar; 80 ml / 1/3 cup excellent quality berry jam; 2 Tbsp / 30ml lemon juice; 2 Tbsp / 30ml Bourbon; Egg wash; 1 Tbps demerara sugar for finishing

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Prep Time
20 mins
Servings
6 - 8
Course
Dessert
Cuisine
American

Nectarine, blueberry & bourbon pie

Iris Warren

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The best nectarine, blueberry & bourbon pie recipe with perfect pastry.

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Ingredients

Servings

Pastry:

450 gm cake flour
45 ml 3 Tbsp icing sugar
½ tsp fine salt
300 gm cold salted butter cut into cubes
1 large free-range egg yolk
1 Tbsp lemon juice
45-60 ml ice-cold water

Filling:

1.2 kg nectarines whole weight – about 8 – 12 depending on size – washed and cut into 1 cm slices
250 ml /1 cup fresh blueberries I’m sure frozen and thawed would be fine too
60 ml / ¼ cup cake flour
120 gm Demerara sugar
80 ml / 1/3 cup excellent quality berry jam
2 Tbsp / 30ml lemon juice
2 Tbsp / 30ml Bourbon optional
Egg wash 1 egg whisked with 15ml water or use the leftover egg white from the egg yolk used in this recipe
1 Tbps demerara sugar for finishing.

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Instructions

To make the pastry sift the dry ingredients and add to the bowl of a stand mixer with the paddle attachment. Add the butter and mix until you have the texture of breadcrumbs.
Add the egg yolk, lemon juice, and water (in parts) until the dough comes together. Add a splash more water if necessary.
Turn the dough out onto a floured surface and briefly knead to get it together. Wrap in cling film and chill for an hour.
Preheat the oven to 200C/400F
For the filling place the fruit into a bowl and toss gently in the flour. Add the rest of the ingredients and mix until everything is evenly coated. Set aside.
Cut a third of the pastry off and wrap it in cling film to prevent drying. Roll the remaining pastry out on a well-floured surface to a size that would easily cover your pie dish. Drape it over the pie dish to fill and trip off any overhang. Allow some pastry on the edge for crimping.
Fill with pie with the fruit and juices.
Add the trimmed pastry to the remaining pastry and roll this out onto a floured surface once again. Cut the pastry into strips using a ruler to ensure each strip is the same width. I cut mine into 2.5cm strips and the pastry was fairly thick. Place the pastry over the fruit in your desired lattice and then crimp the edges. Brush the pastry with egg wash and sprinkle over the demerara sugar.
Bake on the lowest shelf in your oven for 10 minutes then turn the oven down to 180C and bake for a further 60 – 65 minutes. Watch and loosely cover the pie with tin foil to prevent over-browning. Turn the oven off and leave the pie in for a further 10 minutes and allow to cool for about 30 minutes before serving.
I loved it with vanilla bean ice cream.