• 1 1/2 quantity of this pie dough
• 2 peaches, pitted and sliced into eighths
• 4 nectarines, pitted and sliced into eights
• 100 grams blueberries
• 2 tablespoons + 1/2 tablespoon cornstarch
• 1/3 cup + 2 tablespoons sugar
• juice from half a lemon
• 2 tablespoons butter
• 1 egg slightly beaten
• 2 tablespoons demerara sugar

Roll out the dough between two sheets of parchment paper. When rolling, turn dough over frequently and lift the parchment so it doesn’t form creases. When about 1/8 inch thick place in the fridge to chill for about 20-30 minutes.

Mix all the fruit in a bowl with the 2 tablespoons cornstarch, 1/3 cup sugar, and the lemon juice. Set aside.

Mix the 1/2 tablespoon cornstarch with the 2 tablespoons sugar and set aside.

After the pie dough has chilled, place in a 9-inch pie pan. Trim the edges. Return to the fridge.

Gather the rest of the dough and roll our once more. Using a 2-inch diameter round cookie cutter cut the rest of the dough into circles**.

Take the pie pan out of the fridge. Sprinkle the cornstarch/sugar mixture on the base of the crust and arrange the fruit on top of this. Dot fruit with the butter. Line the border of the pie with the dough circles, overlapping them as you go. Press edges to seal.

Brush the pastry with the egg and sprinkle demerara sugar evenly over both the dough and fruit.

Place the pie pan on a parchment lined baking sheet and bake in a 400F over for 40-45 minutes or until crust is golden brown and filling is bubbling.

by Pak101.com (few years ago!) / 840 views