Usually I get excited for autumn which is my favourite season above all. When it gets here I’m all about scarves, candles and apples and cool weather. I just wish it would wait a little bit longer. As much as I love autumn, I’m not quite ready for summer to be over. Particularly since I don´t feel it´s been a summer at all this year with low temperatures and lots, lots of rain. But luckily the last weeks we´ve had several days of sun and heat, and I was reminded that I’m not ready to move forward into autumn yet. I want more summer!
The good things about autumn though, is the abundance of (Norwegian) plums and apples which are my favorite fruits. On the downside, it´s the end of nectarine season, which is another favorite of mine. So the last days I`ve been buying a lot of nectarines, just in case it would be my last chance.
They are no longer at their peak, but still delicious, and this weekend I decided to put some of them into a pie. Before they are gone. Luckily plums will be there to fill their gap. For a while, at least. The season is way too short for stone fruits…
This nectarine pie might be my last chance to celebrate stone fruit for awhile. Be sure to make it before the nectarines have vanished for the year! Each bite of this sweet, decadent pie tastes like summer. Even if summer never was here, this pie makes it feel like it.
1 hour 30 mins
2 hours 30 mins
150 g all purpose flour
115 g cold butter
3 tbsp cold water
1/2 tsp salt
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
Roll dough out to fit a 9 inch/22 cm pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
100 g marcipan
50 g sugar
1 tpsp cornstarch
pinch of salt
Slice the fruit in half and remove the pits. Place the nectarines flat side down and cut into thin slices. Place the sliced nectarines in a large bowl and toss with cornstarch and half of the sugar.
In a small bowl, stir together egg, grated marcipan the rest of the sugar and salt.
Pour the filling into the pie crust.
Arrange the sliced nectarines on top of the filling in any way you like. Or don´t arrange them at all, and just toss them over. Still pretty, and equally tasty – but less fuss.
For once I took the time to make a litte effort arrenging the fruits.
Sprinkle with sugar and bake on 180 C for 40-50 minutes, or until the crust is golden and the filling is bubbly. Allow to cool completely to room temperature before slicing (the filling will thicken as it cools).
Enjoy with a dollop of creme fraiche and savour the sweet, juicy taste of summer!
The pie was very sweet, so I think one easily reduce the amount sugar, or even omit it. The nectarines are sweet on their own, and even more so after they´re baked, and the marcipan also adds sweetness. But don´t leave out the marzipan, as it makes the filling sweet, but also buttery and creamy. So that will be at your own risk.