Summer is now technically over. It still feels a lot like summer weather wise, so we still have a good deal of stone fruit hanging around at the farmer’s market. I hadn’t really picked up any nectarines this year, so I gathered a bag of white and yellow mixed together. They were super beautiful and fragrant and I wanted to make them into something.
I have been making a lot of my own liqueurs lately–nocino, limoncello, vanilla extract (that’s not really a liqueur, but it’s still boozy so it counts). I was thinking that next spring I’d like to try my hand at making my own elderflower liqueur like St. Germain. I know a few spots around LA where there are some great elderflower trees that generally produce a ton of flowers. I harvested some a few years ago and made elderflower syrup from them which I ended using mostly to make spritzers….yeah I said it.
Anyhow, where I’m going with this whole elderflower business is that I ended up having a Waitress moment and knew that elderflower and nectarine had to come together to make a pie. I went out and bought a tiny bottle of St. Germain since I won’t be able to make my own until next year. I also acquired some organic dried elderflowers and a pie was born.
Nectarine Elderflower Pie w/ a Hint of White Pepper
1 heaping tbsp dried elderflowers
2 pie crusts, use your favorite recipe–while adding the dry ingredients, add the dried elderflowers. Continue to make your crusts using your usual methods or method called for in the recipe you’re using. I like Martha Stwewart’s Pate Brisee, or the buttery double crust recipe from Vegan Pie in the Sky.
5 c mixed nectarines, pitted and sliced
1/2 c unbleached cane sugar
1 tbsp brown sugar
1 vanilla bean, scraped
1 tbsp St. Germain elderflower liqueur
1 1/2 tbsp arrowroot powder
1/4 tsp freshly ground white pepper
Method: Preheat oven to 425°F. Combine all filling ingredients in a bowl and give it a mix. Roll out your bottom crust and line your pie plate. Pour the filling into the plate. Roll out your top crust and make lattice shapes, or just cover you pie (remember a pie bird or to cut vents for steam). Bake for 15 min at 425°F. Lower oven temp to 350°F and bake for about 45 minutes. Let pie cool completely if you want it to hold a slice. If you don’t care, just let it cool enough not to burn yourself and go for it!