Last week we introduced you to our all-time favorite recipe for pie crust.  The recipe is near fool-proof, not to mention it is perfectly buttery and deliciously flaky.  To balance the crunch of the crust, we decided to go with a tangy, sweet, and zesty pie recipe.  Introducing Larkspur Company's very own Nectarine and Crystallized Ginger Pie!

From top left:  diced crystallized ginger, generous bite size nectarine pieces, lemon, cornstarch, and brown sugar.

From top left:  diced crystallized ginger, generous bite size nectarine pieces, lemon, cornstarch, and brown sugar.

After preparing the dough for the crust (remember it will need to refrigerate for at least 2 hours), assemble your ingredients for the filling:

  • 4 cups nectarines, sliced
  • 1/2 cup brown sugar
  • juice from 1 lemon
  • 1/4 teaspoon corn starch
  • 1/4 cup diced crystallized ginger
  • 1 egg
  • 1 disposable pie pan

The first step is to roll out the dough.  Your dough will be quite firm due to refrigeration, that's ok!  Generously flour your work surface and roll 1/2 the dough into a ball using your hands to help it become more flexible.  Next, flour your rolling pin and the top of the dough ball and gently begin rolling the dough outwards, alternating between rolling horizontally and vertically.  For a 9" disposable pie pan, your dough should be about 1/8" thick and 12" wide.  Loosely roll dough onto rolling pin and unroll into the pie pan, leaving 1" of overhang dough.  Working your way around, gently lift edges of dough with one hand while pressing into plate bottom with the other hand.  

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Next, fold overhang under itself so dough edge is flush with pie pan.  Prick edges and bottom of dough with a fork.  Refrigerate until dough is firm, about 20 minutes.  Adjust oven rack to lowest position and heat to 425 degrees.

Remove pie pan and line dough with aluminum foil, dropping in a few pennies to help weigh foil down.  Bake for 15 minutes.  Remove foil and bake for an additional 5 to 10 minutes until crust is golden brown.  Remove from oven and allow crust to cool.

Now it's time to prepare the filling!  Mix together nectarines, ginger, brown sugar, cornstarch, and lemon in a large bowl.  Let the mixture sit for a few minutes to allow the flavors to come together. Gently pour filling into pie pan.  Adjust oven rack to middle position and heat to 375 degrees.

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Using the second half of your pie dough, roll out a 13" circle.  Loosely roll dough onto rolling pin and unroll on top of pie.  Pinch crust and dough edges together.  For a decorative look, pinch dough into triangles using your fingers.  With a sharp knife, cut slits into dough.  Bake in oven for 45 minutes.

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The last (and most difficult) step is to allow the pie to cool, the filling is piping hot.  Trust us though, it's well worth the wait!.  Enjoy!

Nectarine & Crystallized Ginger Pie.jpg Nectarine &Crystallized Ginger Pie.jpg

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