Studded with juicy, antioxidant-rich blueberries, this nectarine pie also boasts a special house-made crust - it's sure to put all other fruit desserts to shame. The recipe makes six beautiful, individual pies.
2 1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. ground cardamom
1/4 tsp. salt
6 oz. unsalted butter
3 1/2 - 4 tbsp. cold water
6 tbsp. Amaretti cookie crumbs
1 pint blueberries, fresh or frozen
2 cups ripe nectarines, diced
3 tbsp. sugar
2 tbsp. cornstarch
1 egg yolk, beaten with
1 tbsp. heavy cream
6 tsp. coarse raw sugar
- Prepare Pastry: Combine flour, sugar, cardamom and salt in food processor; pulse to combine. Add butter and pulse to pea size. Sprinkle 3 tbsp. water over flour, process 3 to 4 sec. until starting to come together. (If dough looks very sandy, add more water and pulse a few more times until clumping but slightly loose). Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form a 7-in. disc. Chill until cold.
- Divide dough into six equal pieces. Roll out on lightly floured board to 1/8 in.- thick-circles about 5-in. in diameter.
- Line a baking sheet with parchment paper; transfer circles to sheet. Spoon 1 tbsp. cookie crumbs into center of each circle.
- Prepare Filling: In large bowl, gently toss blueberries, nectarines, sugar and cornstarch. Mound fruit evenly in center of each circle, leaving a 1-in. border around edge, Bring pastry up and over filling just to form a 1-in. border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.
- Preheat oven to 425°F.
- Bake pies 35 min. or until center lightly bubbles and crust is deep golden. Cool 15 min.
- For service, serve warm with gelato or lightly sweetened whipped cream.