Nectar 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
(205°C). 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 (175°C) 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.
