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Recipe: Nectarine and hazelnut open-crust pie

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You don’t have to been the winner of the Great British Bake Off to create this easy-going free-form pie! The whole idea is that it is loose and relaxed, so why not roll up your sleeves and make this sensational bake?

 

Preparation: 30 minutes

Cooking: 30 minutes

Serves: 8

 

Ingredients

 

Pie:

260g plain flour

1/2tsp salt

1tbsp caster sugar

130g butter, chilled and cut into pieces

40g ground hazelnuts or ground almonds

1 egg, beaten

Chilled water, to mix

 

Filling:

40g ground hazelnuts or ground almonds 

4 nectarines or peaches, pitted and sliced

50g hazelnuts or almonds, roughly chopped 

75g caster sugar, plus extra for sprinkling

Crème fraiche, cream or ice cream, to serve

 

Method

  1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.
  1. Sift the flour, salt and sugar into a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
  1. Stir in the ground hazelnuts or almonds, then add 2tbsp beaten egg and 1tbsp chilled water, stirring with a knife to bring the mixture together to make a soft (not sticky) dough. Knead lightly for a few seconds until smooth.
  1. Wrap and chill for 10 minutes.
  1. Roll out the pastry on a lightly floured surface into a circle with a diameter of about 38cm. Transfer to a baking sheet (the pastry will overlap). Brush the surface with beaten egg.
  1. Sprinkle the ground hazelnuts or almonds over the pastry to within 7cm of the edge, then arrange the nectarines or peaches on top. Sprinkle with the sugar, then scatter the chopped hazelnuts or almonds over the fruit.
  1. Fold the pastry over to form a border, tucking and sealing it to make a free-form pie. Brush with beaten egg and sprinkle with extra sugar.
  1. Bake for 25-30 minutes. Serve warm or cold with crème fraiche, cream or ice cream.

 

Cook’s tip

Another time, try using plums in this recipe.

 


 

HORTGRO

HORTGRO, the industry association representing South African fruit growers, has released a series of recipes to help us make the most of the country’s fabulous natural larder.

 

Plums, peaches and nectarines

South African plums, peaches and nectarines are natural immunity-boosters as they’re packed with nutrients and vitamins.

What’s more, South African fruit is counter-seasonal – so it’s available when European produce isn’t.

Varieties of peach and nectarine are available in all major retailers from November until May, while plums become available from the end of December.

 

Location and climate

The sheltered valleys between mountains in the Western Cape are ideal for the cultivation of fruit such as plums, peaches and nectarines.

The amazing combination of Mediterranean climate, steep hillsides and over 100 years of experience has helped to produce the most delicious, high quality fruit.

 

Ethics

The South African fruit industry prides itself in supporting various ethical and transformation initiatives that focus on training, worker welfare, skills development and land ownership projects.

The vast majority of South African stone fruit producers choose to ship their produce to the UK, rather than flying it over.

 

 

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