Nectarine Lattice Pie
Seemingly intricate, lattice-topped pies are actually quite easy to put together. They look best with a colorful fruit filling, such as cherries, peaches or the nectarines featured here.
For the pie dough:
- 2 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1 tsp. sugar
- 12 Tbs. (1 1/2 sticks) very cold unsalted butter, cut into cubes
- 1/2 cup ice water, plus more if needed
- About 7 ripe nectarines, pitted and sliced
- About 1/2 cup granulated sugar, depending on the sweetness
of the fruit
- 1/2 lemon
- 1/4 cup all-purpose flour
- 1 egg beaten with 1 Tbs. water
- Turbinado sugar for sprinkling (optional)
To make the pie dough, in the bowl of a food processor, stir together the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, just until the butter is slightly broken up into the flour but is still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Transfer the dough to a work surface and press it together, then divide it in half. Press each half into a disk and place in a large resealable bag. Refrigerate the dough for at least 30 minutes or up to 1 day.
Preheat an oven to 375°F.
In a bowl, toss the nectarines with 1/2 cup granulated sugar and a squeeze of lemon juice. Taste for sweetness and add a bit more sugar if needed. Set aside for about 20 minutes.
On a lightly floured work surface, roll out 1 dough disk into a round about 13 inches in diameter and 1/8 inch thick. Line a 9-inch deep-dish pie dish with the dough. Refrigerate while you roll out the remaining dough. Roll the dough into a rough round about 11 inches in diameter. Using a 1-inch-wide ruler as a guide, cut 10 strips of dough.
Sprinkle the flour over the nectarines and stir together. Pour the nectarines and juices into the pie shell. Lay 5 strips of dough evenly across the top, using the longest strips in the center and the shorter strips on the sides. Brush lightly with the egg wash. Lay the remaining 5 strips perpendicular to the other strips, spacing them evenly. You can also weave the strips together (see note below). Trim the ends of the strips, ideally so they extend 1/2 inch beyond the pan (don’t worry if the dough isn’t completely even). Tuck the dough under itself to create a rim. Use your fingers or a fork to make a decorative rim. Lightly brush the top of the pie with more of the egg wash and sprinkle with turbinado sugar.
Bake until the crust is golden brown and the fruit is bubbly and soft, 45 to 60 minutes, depending upon the ripeness of the fruit. Transfer the pie to a wire rack and let cool for at least 1 hour before slicing. Makes one 9-inch pie; serves 8.
Baker’s note: To create the lattice, you can simply lay the strips of dough on top of each other, but if you want to get fancy, lay 5 strips of dough on the pie filling. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).