Ingredients
Basic Piecrust, well chilled
2 tablespoons sifted all-purpose flour
1/3 cup sugar, or to taste
12 ripe nectarines (about 4 pounds), peeled, pitted, and sliced
2 tablespoons cold unsalted butter, cut into small pieces
2 teaspoons fresh lemon juice
1 cup Crumb Topping
Whipped cream, optional
Preparation
Roll out dough to a thickness of 1/8 inch and use it to line a 9-inch pie tin; crimp edges decoratively. Chill until firm, about 30 minutes.
Heat oven to 400 degrees. Combine flour and sugar and toss with nectarines. Fill crust with the nectarines; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.
