Nectarine Blackberry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">250g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ripe nectarines (about 5-6 medium), pitted and sliced</li><li class="ingredients-single-item">300g fresh blackberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie dough. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and apple cider vinegar together. The vinegar inhibits gluten development, ensuring a tender crust. Gradually add this mixture to the flour-butter blend, a tablespoon at a time, until the dough just comes together when pinched. You may not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (60%) for the bottom crust and one smaller (40%) for the lattice top. Form each into a flat disc, wrap in cling film, and refrigerate for at least 2 hours, preferably overnight. Proper chilling relaxes the gluten and firms the butter, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to bake, preheat your oven to 190°C (375°F) with a rack in the lower third position. Place a baking sheet in the oven to preheat – this will help the bottom crust cook properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prepare the filling by gently tossing the sliced nectarines and blackberries in a large bowl. In a separate small bowl, whisk together the sugars, cornstarch, lemon juice, zest, cinnamon, nutmeg, and salt until well combined. Add this to the fruit and fold gently to coat without crushing the berries.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the larger disc of dough to about 30cm (12 inches) in diameter and 3mm (1/8 inch) thickness. Keep rotating the dough a quarter turn as you roll to ensure it doesn't stick and maintains an even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin. Gently press it into the corners without stretching the dough. Trim the excess, leaving about 2cm (3/4 inch) overhang. Place in the refrigerator while preparing the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disc to the same thickness. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips for the lattice. For a traditional lattice, arrange half the strips parallel across the filled pie, then weave the remaining strips perpendicular, lifting and folding back strips as needed to create the over-under pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bottom crust from the refrigerator and pour in the fruit mixture, mounding slightly in the center. Arrange your lattice strips on top. Fold the overhang of the bottom crust over the edges of the lattice strips and crimp decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the lattice thoroughly with egg wash, which creates that beautiful golden shine during baking. Sprinkle generously with coarse sugar for added crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C (375°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, shield them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting period is crucial for the filling to set properly – cutting too soon will result in a runny pie. The pie is at its best served slightly warm with a scoop of vanilla ice cream or lightly whipped cream. Enjoy your beautiful creation!</li></ol>