Fresh Nectarine Ramekin Pies
Ingredients:
Crust:
½ cup all-purpose flour
3 tablespoons unsalted butter, cut in small chunks
Pinch of salt
1½ tablespoons cold water
Filling:
2 nectarines
2 teaspoons sugar
2 teaspoons all-purpose flour
Pinch of cinnamon
2 teaspoons unsalted butter, grated
1 egg white
1 tablespoon water
Pinch of granulated sugar
Instructions:
1. Preheat the oven to 425 degrees.
2. To prepare the crust, place the flour, butter and salt in a small bowl. Work the butter into the flour with your fingers using a pinching sort of motion. Work quickly and stop when the flour and butter chunks are the size of small peas. Sprinkle with the cold water and toss the flour and water together until it is uniformly moistened. Form the dough into a ball, adding water by the teaspoon if needed. The less water the better. Place it in plastic wrap and smash it into a disk shape and place it in the refrigerator while you prepare the nectarines.
3. Cut the nectarines in half and remove the pits. Cut the fruit into chunks. Place it in a small bowl and toss with the sugar, flour, and cinnamon. Divide the fruit between two ramekins (approximately 1 cup capacity, each). Top with grated cold butter.
4. Remove the dough from the refrigerator. On a floured surface roll it out in an oblong shape. Choose a glass or cookie cutter that is roughly the same size as the ramekin. Cut two circles out of the dough. Place the dough on the ramekins. Slice a few vents in the top of the dough. Mix the egg white with the water and brush the tops of the dough. Sprinkle the dough with a pinch of granulated sugar.
5. Bake at 425 for 15 minutes. Reduce the heat to 375 and continue to bake until the tops are golden and the fruit is softened, approximately 30 additional minutes. Remove from the oven and allow to cool. Serve with vanilla ice cream.