Peach and nectarine pie
Description
The pastry is simple and quick to prepare. A recipe for a cake with browned butter, nectarines, and a topping of sugar and cinnamon. Browned butter gives this cake a pleasant nutty flavor. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Cut the nectarines in half, remove the pits, and slice into pieces to make about 4 cups. Melt the butter in a small saucepan over medium heat. Cook until the butter turns brown and develops a nutty aroma, stirring frequently and scraping the browned bits from the bottom of the pan. Watch carefully—once it starts browning, it can burn very quickly. Set aside and let cool (placing it in the refrigerator will speed up the cooling process).
- 2
Step 2
2. Preheat the oven to 175 degrees. Line a round pie pan with parchment paper and grease with butter; set aside. Make the cake. In a medium bowl, mix flour, baking powder, salt, and allspice. In a large bowl, combine 1/2 cup of cooled browned butter (reserve 1/4 of the butter for topping), sugar, and eggs, adding eggs one at a time. Mix in milk or buttermilk. Add the flour mixture and stir until smooth. Pour the batter into the prepared pan.
- 3
Step 3
3. Mix the nectarine slices with lemon juice and arrange them in a single layer on top of the dough.
- 4
Step 4
4. Make the topping. Mix the remaining browned butter, sugar, flour, cinnamon, and salt together. Sprinkle over the nectarines. Bake the cake until golden, 40 to 45 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.