As it turns out, nectarine lime pie is one of my favorites. I made the first one early in the summer, before I started Naughty Pies, so it was the perfect opportunity to re-do and document. I made a double-batch (two pies)—one went to a Slow Food OC planning meeting (Slow Food potlucks are the BEST) and the other went to a friend who kept asking my husband, “Where’s my naughty pie?”
Pie Filling:
Crust: Double 9" pie crust made of 50:50 Spectrum Shortening-Plugra (butter)
Turbinado sugar to sprinkle over the top
Directions:
Prepare a 9” double pie crust (see recipe under “pie crusts”). Divide the dough into two balls, one slightly larger than the other. The larger ball will be the bottom crust. Form the smaller ball, or top crust, into a rectangle, wrap in plastic and place in the freezer for 1-2 hours until thoroughly chilled but not frozen.
Mix the pie filling ingredients and let juice for a minimum of 15 minutes.
Meanwhile prepare the bottom crust with a standing edge. Perforate the dough with a fork (10-15 times) and pre-bake at 400⁰F for 10 minutes.
Once the top crust dough has chilled, the fruit juiced and the bottom crust pre-baked, the pie is ready to assemble. Place the pie filling in the bottom crust. Then use the largest grate of a box grater to grate the partially frozen dough. I have found that rotating the dough as you grate produces long strips and curlicues. If the dough is too cold, you will (1) grate the skin off your knuckles (I’m speaking from experience) and (2) end up with small, unattractive shards of dough. If this happens, no worries, allow the dough to warm up a bit and try again. Spread the grated dough evenly over the fruit. Sprinkle turbinado sugar and lime zest over the top. Bake the pie for 30 minutes at 400⁰F, then rotate the pie 180⁰ degrees and bake an additional 20-25 minutes or until the pie is bubbly. If the pie crust begins to brown too much, protect it with an aluminum foil collar. Allow the pie to cool and set before slicing.
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