pulse until the dough is starting to come to-
gether, about 5 more times; add 1 tablespoon
water, if necessary. Turn the dough out onto
a clean surface and knead until it comes to-
gether. Divide the dough in half and shape into
two 5-inch-wide disks. Wrap each in plastic
wrap and refrigerate for at least 1 hour.
- When ready to assemble & bake: Preheat
oven to 425°F.
- Roll out one disk of dough on a lightly
floured surface into a 12-inch circle. Transfer to
a 9-inch pie pan.
- To prepare filling: Gently toss apricots,
sugar, flour, tapioca, lemon juice, salt and nut-
meg in a large bowl. Scrape the filling into the
crust. Dot with butter.
- To prepare lattice top (see photos, page
134): Roll out the remaining dough on a lightly
floured surface into a 12-inch circle. Cut the
dough into about 12 strips (1 inch wide). Lift off
every other strip and lay them on top of the
pie, leaving about a 1-inch gap between strips.
Fold back the first, third and fifth strips of
dough all the way to the edge of the pie. Place
a shorter strip of dough across the unfolded
strips, about 1 inch from the edge. Unfold the
folded strips over that crosswise strip. Fold
back the second and fourth strips to the cross-
wise strip. Place another strip crosswise, about
1 inch from the first. Unfold the strips over that
second crosswise strip. Continue alternately
folding and placing until the top is covered
with woven strips. (You may not use them all.)
- Trim the crust so it evenly overhangs the
edge of the pan by about 1 inch. Tuck the over-
hang under and press to seal the two crusts
together. Crimp the edge with a fork or flute it
between your thumb and the side of your index
finger (see photos, page 135). Brush the lattice
with egg white mixture and sprinkle with the
remaining 2 teaspoons sugar.
- Bake the pie for 15 minutes. Reduce oven
temperature to 375°F and continue baking until
the crust is golden brown, the fruit is tender
and the juices are bubbling, about 35 minutes
more. Tent with foil if the crust is browning
too quickly. Let cool completely on a wire rack
before slicing.
SERVES 12: 1 slice each
CAL 296 / FAT 11G (SAT 4G) / CHOL 14MG / CARBS
44G / TOTAL SUGARS 17G (ADDED 11G) / PROTEIN 6G /
FIBER 3G / SODIUM 233MG / POTASSIUM 206MG.
Nectarine Scones
ACTIVE: 35 min TOTAL: 11/4 hrs
TO MAKE AHEAD: Store airtight for up to 1 day;
reheat at 300°F for 10 to 15 minutes.
EQUIPMENT: Parchment paper
Try swapping in different stone fruits as they
ripen throughout the season.
2 cups all-purpose flour
2 cups white whole-wheat flour
1/2 cup sugar plus 2 teaspoons, divided
11/2 tablespoons aluminum-free baking
powder (see Tip)
1/2 teaspoon salt
1/8 teaspoon baking soda
1 large egg
11/4 cups sour cream
1 cup whole milk plus 2 teaspoons, divided
4 tablespoons butter, melted
1/4 cup canola oil
1 tablespoon grated orange zest
1 teaspoon vanilla extract
11/4 cups diced ripe nectarine (1 medium)
- Position racks in middle and upper thirds of
oven; preheat to 425°F. Line 2 baking sheets
with parchment paper.
- Whisk all-purpose and whole-wheat flours,
1/2 cup sugar, baking powder, salt and baking
soda in a large bowl.
- Make a well in the flour mixture and crack
egg in the center. Add sour cream, 1 cup milk,
butter, oil, orange zest and vanilla. Using a fork,
mix together quickly until everything has just
come together but is not overmixed. Using a
spatula, fold in nectarine.
- Turn the dough out onto a lightly floured
surface. Form into 2 balls and pat each into a
7-inch circle about 1 inch thick. Brush with the
remaining 2 teaspoons milk and sprinkle with
the remaining 2 teaspoons sugar. Cut each
round into 8 wedges, separate and place on the
prepared pans.
- Bake the scones, swapping pans from top to
bottom and front to back after 10 minutes, until
golden brown, 20 to 25 minutes total.
SERVES 16: 1 scone each
CAL 239 / FAT 10G (SAT 4G) / CHOL 30MG / CARBS
33G / TOTAL SUGARS 9G (ADDED 7G) / PROTEIN 5G /
FIBER 2G / SODIUM 236MG / POTASSIUM 101MG.
Tip: To avoid the risk of a metallic taste, recipes
that use more than a few teaspoons of baking
powder often call for an aluminum-free version
of the leavener. It can be found in the baking
section of well-stocked markets.
Nectarine Scones
FOOD STYLING: THERESA GILLIAM
JULY/AUGUST 2019 EATINGWELL 125
