Shortcrust pastry pie with a fragrant nectarine filling and almond butter.
“Delicious! gives a cozy home feeling…” This was a note I wrote (ages ago) alongside the recipe for peach pie in Ruth Sirkis’ book “From the Kitchen with Joy” (on the basis of which this recipe was created); Indeed, the house is filled with a wonderful scent!
In the blink of an eye, I fly to a country house, with a balcony, a rocking chair, a small table with a jug of chilled lemonade, next to it rests a nectarine pie (picked this morning from the nearby orchard), covered with a “grid bell” to protect from the gluttonous flies – can you imagine the picture?
And yet: the Home to me is not just the smell of a baking pie or “Hamin” on a wintry Shabbat morning!
Although an active kitchen is essential to me to achieve a warm home atmosphere, it is definitely not enough!
A home is supposed to provide a sense of security and well-being – physically, mentally, and emotionally alike; a Home is a place where we change to slippers and fearlessly remove the protections we wore outside of it during the day; Home for me, is a place where we feel the most protected in the world – and yet – just the way we really are!
A home is an embracing place, accepting us just as we are – unconditionally!
Nectarine pie, one of my favorite cakes in particular. I have been making it for over 30 years and it is always, without exception, enthusiastically received (along with a scoop of vanilla ice cream).
Start by making a short pastry; divide it into two parts, line a pan with one part, and save the other part to cover the pie. Next, we make a filling of nectarine, some flour, lemon juice, and salt.
Spread the base of the short pastry with almond butter and place the nectarine filling on top.
Close the pie with the rest of the dough, make cuts to release the steam, and bake over medium-high heat.
Cool to room temperature, serve with powdered sugar and/or vegan vanilla ice cream, and fly to your favorite rural area – the one where you feel most at home 🙂
- 2 cups White spelt flour
- 150 grams vegan butter
- ¼ cup powdered sugar
- pinch salt
- 4 tbsp water
For spreading on the short pastry base
- 2 tbsp almond butter optional but recommended
- 600 grams nectarine net weight without the pits
- ¾ cup sugar
- 1 tbsp fresh lemon juice
- 2 tbsp flour
- pinch salt
- Mix the ingredients for the short pastry in a bowl or food processor until a ball of dough forms. If too dry add a little water gradually.
- Divide the dough into two parts in a ratio of 2/3 and 1/3.
- Line a greased pan (bottom and sides) with the larger portion of the dough using your hands; Refrigerate for at least half an hour. Also, refrigerate the small ball of dough wrapped in cling film or baking paper. Meanwhile, prepare the nectarine filling.
- Preheat oven to medium-high heat – 190 degrees Celsius.
- Grease a 24cm pie pan (measure the base of the pan)
- Cut the nectarines into medium-sized cubes of about 1 cm, transfer to a medium bowl, add sugar, flour, salt and lemon juice and mix well.
- Remove the pan with the dough from the refrigerator, spread the bottom with almond butter, and place evenly the nectarine filling on top.
- Remove the second dough ball from the refrigerator; Roll it out between two baking sheets to create a circle about 25 cm in diameter (the diameter of the top of the pie pan); remove one baking sheet, flip so that the side without the paper is facing down, and place in the pan, on the filling. Remove the other baking paper. Close the dough around – while pushing it with the sides down.
- Using a knife, make 4-6 cuts in the center of the dough, to allow the steam to be released – without harming the top dough.
- Bake in the center of the oven – 45-50 minutes – or until nicely golden. Remove from the oven and cool on a wire rack.
- Sprinkle with powdered sugar (preferably ground with vanilla). Serve lukewarm or at room temperature.
- Serve with vegan vanilla ice cream.