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Nectarine Blackberry Open Faced Pie By Irvin Lin This elegant pie makes for a great presentation at the end of a fancy meal, or to impress you friends at a pie party. Be sure to find ripe but firm nectarines. If the nectarines are too ripe, they will fall apart when you try to curl them, but if they are too ripe, they won’t bend. Look for nectarines that have a little give when you gently (gently!) squeeze them. Allow for plenty of time to slice and curl the nectarines. You’ll find that you will have extra nectarine slices leftover, so enjoy them over yogurt or granola, or just eat them while you slice and curl. That’s what I did. Adapted from Martha Stewart’s Baking Handbook Ingredients: Crust 250 g (1 3/4 cup) all purpose flour 1 teaspoon sea salt 1 tablespoon white granulated sugar 150 g (1/2 cup plus 2 tablespoons) unsalted butter 1/4 cup ice cold water 1/4 cup gold tequila Filling 270 g (9 oz or 2 cups) blackberries 27 g (3 tablespoon) all purpose flour, divided 65 g (1/4 cup plus 1 tablespoon) white granulate sugar, divided 8 firm but ripe medium nectarines 3 tablespoon unsalted butter 1 large egg 1 tablespoon orange juice 1 tablespoon gold tequila 1/4 teaspoon sea salt 1/2 teaspoon cinnamon Crumb Topping 55 g (1/4 cup) dark brown sugar 50 g (1/3 cup) all purpose flour 1/2 teaspoon cinnamon 3 tablespoon unsalted butter Special Equipment: Pie tin, preferably one with a straight side Pie weights, dry beans or uncooked rice Sharp chef’s knife or paring knife Directions 1. Make the crust dough by placing the flour and salt in a large mixing bowl. Cut up the butter into 1/2 inch chunks, sprinkle over flour and toss to coat. Flatten the cubes of butter with your fingers until all the butter has been smashed. Start rubbing and squeezing the butter together with your fingers, until the ingredients start to clump together. Sprinkle the water and tequila over the mixture and toss with a fork until it forms a dough. If the dough seems too wet, add a little more flour and fold it in, but the dough is meant to be moist. Gather the dough and flatten into a large 1/2 inch thick disk. Wrap tightly with plastic wrap and place in the refrigerator for an hour or overnight. 2. Once the dough has chilled, preheat the oven to 375˚F (190˚C, Gas Mark 5). Roll out the chilled dough on a generously floured surface. The nice thing about this dough is that you can use as much flour as you need. It’s very forgiving. Roll it out to 10 inches and then fit it into a 9 inch pie pan. Decoratively flute the edges of the crust. 3. Prick the bottom of the crust with a fork all over. Line the bottom of the pie crust with a piece of parchment paper. Fill it with pie weights, dry beans or uncooked rice to weight it down. Bake in the oven for 20 minutes. Remove the parchment paper with the pie weights and put back in the oven and bake for another 7 to 10 minutes or until the crust looks dry and the edges are golden brown. If the edges are browning too fast, cover the edges with aluminum foil. Once the pie crust is fully baked, remove from oven and let cool completely to room temperature on a wire rack. Maintain the oven temperature at 375˚F. 4. Once the crust has cooled, place the blackberries, 9 g (1 tablespoon) of flour and 13 g (1 tablespoon) of sugar into a medium bowl. Toss to coat, and then line the bottom of the pie crust with a single layer of blackberries. 5. Take a nectarine and slice down near the pit, cutting as much of the nectarine meat as possible. Then place the part of the nectarine that you cut off, on the cutting board flat side down. Cut 1/8 inch thick slices off of the nectarine. Starting with the thinnest smallest piece, curl the nectarine (skin side at the top) into concentric circles forming a “rose” like shape. Once you made the rose as big as you can make it, use a spatula (or the side of a large chef’s knife) and move the nectarine rose to the pie, placing it gently on top of the blackberries. Continue to do this with the rest of the nectarines until you have tightly filled the entire surface of the pie. Any gaps in the pie, where the “roses” don’t quite fit in, can be filled with extra slices of nectarine. 6. Melt the butter in a microwave safe glass bowl, then add the egg, orange juice, tequila, sea salt and cinnamon. Whisk with a fork to combine and then pour over the nectarine slices. Make the crumb topping by placing the sugar, flour and cinnamon in a small bowl. Melt the butter and then drizzle it over the dry ingredients. Toss until the crumble starts to lump together. Sprinkle the crumble around the edge of the pie forming a ring inside the pie crust. Place on a baking sheet (to help facilitate removing the pie in and out of the oven) and bake for 40 to 45 minutes or until the edges of the pie are golden brown and the middle of the pie’s filling starts to look puffy. Cool to room temperature before serving. Makes one 9 inch pie. Serves 10.

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