What a lovely lavender-filled pie this is. The lavender is only a hint, but it’s just enough to give this pie a unique and sophisticated character. Using as many nectarine varieties as I could get my hands on also contributed to the flavor fiesta. Not only is this pie flavorful, it is delightfully colorful as well. And so photogenic! I love when that happens. Some desserts were born to shine, and this is one of them. To be eaten quickly and with a smile on your face!
Nectarine Lavender Pie
Recipe for one vegan double pie crust
About 3 lbs of nectarines (any variety) – approximately 14 small nectarines
1/4 cup brown sugar
1 teaspoon vanilla
2 tablespoons fresh-squeezed lemon juice
1/4 cup tapioca starch
1/2 teaspoon salt
1 tablespoon crushed dried lavender
2 tablespoons of cinnamon-sugar mixture (for brushing the crust)
Preheat oven to 375ºF. Roll out half of the pie dough on a well-floured surface. Fold in half and half again, then gently transfer to a pie dish. Unfold and press firmly into the dish. Trim the overhang to about 1 inch and then fold the dough under itself and press firmly. Line the dough with tin foil or parchment paper and fill with uncooked beans, rice, or pie weights. Par-bake the pie shell for 20 minutes. Remove and let cool on a drying rack. While crust is baking and cooling, prepare your filling.
Wash and dry the nectarines, then slice about 1/2 inch thick into a large bowl. I prefer to leave the skin on in favor of wasting and wanting not, but you can peel them first if you prefer. Add the brown sugar, vanilla, tapioca starch, salt, and lavender and toss gently until well mixed. Once your bottom crust has cooled, prepare the top crust.
Preheat the oven to 400ºF. Roll out the 2nd half of the chilled dough and cut strips about 1 1/2 inches thick. Gently pour the fruit filling into the pie dish. Create your lattice top (there are many ways to do this. If you’re a first-timer, I recommend lowering your expectations and giving it your best shot. I imagine the internets have plenty of tutorials out there too). Brush the top crust with almond milk or water and sprinkle with cinnamon-sugar.
Bake on the middle rack of the oven for 20 minutes. Lower temperature to 375ºF and bake for 30-40 minutes more, until crust is deep golden brown and juices are bubbling. Let cool before serving.