Makes one 9-inch pie
A lattice crust is a way to give this pie an old-fashioned and inviting look. The easiest way to form it is to layer pastry strips on top of the fruit in one direction, then set the second set on top at a right angle; press the ends to the rim of the crust.
|2||tablespoons granulated sugar|
|11||tablespoons cold unsalted butter, cut up|
|3||tablespoons ice water|
|2||teaspoons cider vinegar|
|Extra flour (for sprinkling)|
1. In a bowl, combine the flour, granulated sugar, and salt.
2. With your fingers or two blunt knives, cut the butter into the mixture until it resembles coarse meal. In a small bowl, whisk together the ice water and vinegar. Add the vinegar mixture to the flour mixture and stir with a fork until the dough holds together. Add more ice water, 1 teaspoon at a time, if necessary.
3. On a lightly floured counter, knead the mixture lightly to form a dough. Divide in half and flatten each piece into a disk. Wrap in foil and chill 1 hour.
|7||medium nectarines, sliced|
|1||tablespoon lemon juice|
|⅔||cup granulated sugar|
|⅛||teaspoon ground nutmeg|
|Confectioners' sugar (for sprinkling)|
1. Set the oven at 425 degrees. Have on hand a 9-inch pie plate.
2. On a lightly floured counter, roll 1 piece of dough to a 12-inch round. Lift it on the rolling pin and ease it into the pan.
3. In a bowl, combine the nectarines, lemon juice, granulated sugar, cornstarch, and nutmeg. Transfer to the pie pan.
4. Roll the remaining dough to a 12-inch round. Cut into 12 strips. Arrange 6 strips, spaced evenly, across the pie. Set the remaining 6 strips on top of the first to form a lattice. Press the rim so it is ¼-inch high.
5. In a bowl, whisk the egg and milk. Brush the pastry with the mixture. Bake the pie for 10 minutes. Lower the oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until the pastry is golden and the juices are bubbling. (Total baking time is 45 to 50 minutes.) Transfer to a wire rack to cool. Sprinkle with confectioners’ sugar.