Recipe: Nectarine Ginger Pie

PIE-A-DAY #35

We love Hourie Sahakian’s desserts at Short Cake.

So we think you’ll love this Nectarine Ginger Pie. The crumble on top uses nutmeg and three different kinds of ginger.

Find the recipe below and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.

Nectarine Ginger Pie

(From Hourie Sahakian of Short Cake)

Crumble

4 oz organic butter melted and cooled (We use Straus)

½ cup sugar

1 cup All Purpose Flour

¾ tsp nutmeg

½ tsp salt

1 tsp candied ginger, chopped

1 tsp fresh ginger, pureed in food processor

¼ tsp ground ginger

Pie Dough

3 ¼ cup All-Purpose flour

¼ cup sugar

2 tsp salt

10 oz or 2 ¼ sticks cold organic butter, cubed (We use Straus)

2 oz organic palm oil, cold and cubed

½ cup of ice water

Nectarine Filling

8 cups of nectarines, sliced – about 2 ½ lbs

⅓ cup sugar

3 Tbsp Flour

1 Tbsp Cornstarch

½ tsp salt

½ tsp nutmeg

1 ½ tsp ground ginger

1 tsp lemon juice

1 tsp vanilla

Cream

3 Tbsp sugar

1 Tbsp Cinnamon

1. Make pie dough. Put the flour, sugar, and salt in a food processor with a blade. Pulse in freezing cold butter and palm oil. Don’t overwork. Pulse until the butter is incorporated to the size of peas or oat flakes.

Move dough to a mixer with a paddle attachment. Add a little ice water at a time just until the dough comes together. You may not use all the ice water. Try not make the dough too wet. It is good to see big pieces of butter.

Wrap dough, then chill dough for at least 30 minutes.

2. Make ginger crumble. Melt 4 oz of butter and let cool. Mix together sugar, flour, nutmeg, salt, candied ginger, fresh ginger, and ground ginger. Pour in butter a little at a time, and mix with flour so that a crumble forms. Be careful not to form a dough. When all the butter has been mixed into the flour mixture, spread the crumble out on a sheet pan and freeze while you make your pie filling.

3. Preheat oven to 400°. Make nectarine filling. Mix nectarines with sugar, flour, cornstarch, salt, nutmeg, ground ginger, lemon juice, and vanilla. Let sit.

Roll out pie dough to ⅛ of an inch thick. Drape over pie pan. Crimp edge and trim off excess.

In a small bowl, mix together 1 Tbsp cinnamon and 2 Tbsp sugar. Brush edge of pie with cream. Sprinkle cinnamon sugar mixture over the edge of the pie crust. Fill shell with nectarines so that nectarines are about flush with the top of the pie crust but heaping in the center.

Take ginger crumble out of freezer and cover pie with crumble.

Bake in a 400° oven for 60-80 minutes or until nectarines are juicing and the crust and crumble is nicely golden brown.