Nectarine Pie

1. 1

   To make the pastry, place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and half the lemon zest then stir in 2-3 tbsp ice cold water and mix to a firm dough. Knead briefly until smooth then shape to a flattened round, wrap in plastic wrap and chill in the fridge for 30-40 mins.

2. 2

   Preheat the oven to 375u00b0F. Place a baking sheet in the oven to heat up. Roll out half the dough on a lightly floured surface to an 11 inch circle and place in a 9 inch round pie dish, allowing the excess pastry to hang over the edge of the dish.

3. 3

   Mix the cheese and honey together and spread in the base of the pastry-lined dish. Top with the sliced nectarines and sprinkle over the rest of the lemon zest. Roll out the rest of the pastry to a 8 x 16 inch rectangle and cut into diamond and triangle shapes. Brush the shapes on one side with a little water and arrange over the top of the filling to almost cover it completely - leave a small open circle in the center of the pie. Glaze the pastry with beaten egg and bake on the hot baking sheet for 45-50 mins until the pastry is crisp and golden. Drizzle with honey just before serving, if liked.

No nutritional information available.

No additional tips available.