1 pkg refrigerated pie crusts (2 crusts), softened according to pkg directions
1 egg white, lightly beaten
Instructions
Bring preserves to a boil in saucepan over medium high heat, stirring occasionally. Stir in basil; cover. Remove from heat; let stand 30 mins. Strain, pressing to measure 1/4 cup.
Preheat oven to 450 degrees. Toss nectarines and lemon juice in bowl. Combine 2 tbsp of the sugar, cornstarch and salt in separate bowl. Toss nectarines w/ sugar mixture. Add preserve mixture; stir to coat and set aside.
Unroll one pie crust; place in a 9-in pie plate, pressing into bottom and up sides. Spoon nectarine mixture into crust. Unroll second pie crust onto pastry mat. Cut crust into 1/2 in. strips using pastry wheel fitted w/fluted wheel.
Fold six long strips in half into v shapes and arrange evenly over filling, leaving a 1-in. open space in center of pie. (Ends of strips will drape over edge of pie.) Fold another six strips into narrower v's and arrange insdie larger v's, draping ends of strips over edge of pie. (Discard remaining strips) Trim edges of strips even with edge of crust. Press ends of strips onto top edge of crust. Roll edges of crust inward & flute. Brush top crust with egg white and sprinkle with remaining 1 tbsp sugar. Tent loosely with aluminum foil; bake 25 mins. Reduce oven temperature to 425 degrees. Bake an additional 30-35 mins or until filling is bubbly and crust is golden brown, removing foil during the last 15 mins of baking. Remove from oven; cool 3-4 hours.
Originally Submitted
7/12/2010
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