Nectarine-Basil Pie

Fresh Nectarine-Basil Pie

Ingredients:

1/2 cup (125 mL) peach preserves
2 cups (500 mL) loosely packed fresh basil leaves
5-6 medium ripe nectarines, peeled and sliced (2 1/2 lbs/1.13 kg or 6 cups/1.5 L)
2 tsp (10 ml ) fresh lemon juice
3 tbsp (45 ml ) sugar, divided
3 tbsp (45 ml ) cornstarch
1/8 tsp (0.5 ml ) salt
1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
1   egg white, lightly beaten


Directions:

Bring preserves to a boil in (1.5-qt./1.4-L) Saucepan over medium heat, stirring occasionally. Stir in basil; cover. Remove from heat; let stand 30 minutes. Strain using (7-in./18-cm) Strainer, pressing to measure 1/4 cup (50 mL).

Preheat oven to 450°F (230°C). Toss nectarines and lemon juice in Stainless (6-qt./6-L) Mixing Bowl. Combine 2 tbsp (30 ml ) of the sugar, cornstarch and salt in (2-cup/500-ml ) Prep Bowl. Toss nectarines with sugar mixture. Add preserve mixture; stir to coat and set aside.

Unroll one pie crust; place in a 9-in. (23-cm) pie plate, pressing into bottom and up sides. Spoon nectarine mixture into crust. Unroll second pie crust onto Pastry Mat. Cut crust into 1/2-in. (1-cm) strips using Pastry Cutter fitted with fluted wheel.

Fold six long strips in half into "“v"” shapes and arrange evenly over filling, leaving a 1-in. (2.5-cm) open space in center of pie. (Ends of strips will drape over edge of pie.) Fold another six strips into narrower v'’s and arrange inside larger v’'s, draping ends of strips over edge of pie. (Discard remaining strips.) Trim edges of strips even with edge of crust. Press ends of strips onto top edge of crust. Roll edges of crust inward and flute. Brush top crust with egg white and sprinkle with remaining 1 tbsp (15 ml ) sugar.

Tent loosely with aluminum foil; bake 25 minutes. Reduce oven temperature to 425°F (220°C). Bake an additional 30-35 minutes or until filling is bubbly and crust is golden brown, removing foil during the last 15 minutes of baking. Remove from oven; cool 3-4 hours.