Serves: Makes 1 (9-inch) pie, serving 8 to 10
- 2 recipes Flaky Pie and Tart Dough, prepared through Step 4
- 6 medium (2¼ pounds) nectarines
- 1 half-pint basket (6 ounces) blackberries
- ⅓ cup (2½ ounces) sugar, plus 1 to 2 teaspoons for sprinkling
- 3 tablespoons (1½ ounces) unbleached all-purpose flour
- 1 tablespoon (½ounce) freshly squeezed lemon juice
- 1 large egg yolk
- 2 tablespoons milk or cream
- Vanilla Crème Fraîche, Almond Cream, or vanilla ice cream for serving
Roll out one recipe of the pie or tart dough (Step 5). Transfer to a 9-inch pie pan (Step 7) and chill until ready to use. Firmly shape the other recipe of dough into a small rectangle, then roll it into a 14 by 12-inch rectangle that is about ⅛ inch thick, trimming if necessary to reach the right dimensions. Carefully fold the dough rectangle into quarters, transfer it to a baking sheet, unfold, and chill until ready to use.
Rinse the nectarines and pat dry. Use a paring knife to cut each in half, remove the pit, and cut each half into 4 or 5 slices. Transfer to the large bowl. Pour the blackberries out onto a baking sheet. Pick through them and discard any debris or molded berries. (Do not wash, or they will absorb the water and turn to mush.) Add the berries to the nectarine slices. Add the sugar, flour, and lemon juice and gently toss with a spatula until the fruit is evenly coated.
Scrape the filling into the chilled pie shell. From the chilled rectangle of dough, create a lattice. Refrigerate the pie for 30 minutes but no longer than 1 hour.
Preheat the oven to 400°F and position a rack in the bottom third of the oven. In a small bowl, beat the egg yolk with the milk or cream to create an egg wash, then use the pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with the 1 to 2 teaspoons sugar. Bake for 50 to 60 minutes, until the crust is golden brown and the fruit is bubbling and tender (test with the tip of a paring knife). Transfer to a cooling rack and allow the pie to cool for 40 to 60 minutes. Serve warm or at room temperature with crème fraîche, almond cream, or vanilla ice cream.
Storing: The pie will keep at room temperature under a cake dome for up to 2 days. For longer storage, cover with plastic wrap and refrigerate. Reheat in a 375°F oven for 15 to 20 minutes to warm the filling and re-crisp the crust.