thefoodlessprocessed

Sometimes in the fresh fruit section of a grocery one may come across a fruit labeled as “tree-ripened”. This means the fruit was allowed to mature and soften to some extent before it was picked, rather than being picked when it was still hard and green and ripened later. Fruit picked ripe has developed its characteristic flavour, texture, and perfume more fully than commercial fruit harvested early to withstand long shipping and storage. The latter might then be ripened with a treatment of ethylene gas.

‘Tree-ripened’ is not a legal or regulated term and sometimes is only a marketing claim. But not always–and when the description is genuine, the fruit promises to be of good quality.

One may judge by several signs. A ripe nectarine is predominately red, streaked with orange and yellow. If there is green around the stem end, the fruit was picked before it was quite ripe. But if there is a bit of soft wrinkling at the stem, the fruit had time to ripen before picking. Press near the stem. It should give slightly to pressure. The entire surface of the fruit should feel smooth and consistent in texture–not hard in some spots and soft in others. Random soft spots could be bruising or a sign that the fruit is turning to mush beneath the skin. The test you most likely cannot perform is the definitive one: Slice into it. These tree-ripened nectarines, for example, cut cleanly without breaking apart and are full of juice, with deeply coloured flesh.

The less processed ingredients include: Apple Juice, Apple Juice Concentrate, Butter,  Flour, Fresh Fruit, Nutmeg, Potato Starch, Salt, Vanilla, and Water.

Equipment for the Pastry and Filling

• A Large Mixing Bowl in which to make the pastry
• a Pastry Board
• a Rolling Pin
• a Pizza Cutter
• a Traditional American Slant-Sided Pie Pan with a 10-inch (25.5 cm) Diameter Base
• Kitchen Scissors
• a Large, Heavy-Bottomed Saucepan
• a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. The filling can cook slowly and evenly and is less likely to scorch. Some brands may be used on smooth-top burners.
• a Whisk
• a Large Bowl in which to reserve the sliced fruit and then to cool the filling
• a Rimmed Baking Pan lined with a sheet of Parchment Paper

Ingredients

• 3 pounds (1.36 kg) of Tree-Ripened Nectarines
• 1 and 1/2 recipes of thefoodlessprocessed: Alsatian Short Crust Pastry. 
• 1 and 1/4 cups (300 ml) of Homemade Apple Juice Concentrate divided into two parts of 1 cup (240 ml) and 1/4 cup (60 ml): The recipe for the concentrate is here: Apple Juice Concentrate.
• 3 Tablespoons of Unmodified Potato Starch
• 4 Tablespoons (56 g) of European-Style Unsalted Butter divided into two parts of 3 (42 g) Tablespoons and 1 Tablespoon (14 g).
• 1/8 teaspoon of Ground Ginger
• 1/8 teaspoon of Organic Ground Nutmeg and a little more to sprinkle over the top of the lattice crust
• a pinch of Ground Cloves
• 1 teaspoon of Homemade Vanilla Extract: Click on this link for thefoodlessprocessed recipe: Vanilla Extract.

Making the Filling

• Cut the unpeeled nectarines into slices and reserve them in a bowl. (The nectarines in this pie are not organic, but peeled slices will break down in cooking.)
• In the saucepan whisk together 1 cup (240 ml) of the apple juice concentrate and 3 tablespoons of potato starch.
• Place the saucepan on the flame tamer. Add 3 tablespoons of the butter and whisk the mixture over very low heat just to form a smooth sauce.
• Remove the pan from the heat and whisk in the additional 1/4 cup (60 ml) of apple juice concentrate and tablespoon (14 g) of butter.
• Whisk in the ginger, nutmeg and clove and the vanilla.
• Pour the mixture over the fruit and let it cool at room temperature while making the pastry.

Preheating the Oven and Assembling the Pie

Gas or Convection Oven:  thefoodlessprocessed uses a gas oven. The conversions from Fahrenheit to Celsius do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven, and leave adjustments to the better judgement of you who do have.

• Preheat the oven to 400 F (200 C).
• Roll about 2/3 of the dough out on a lightly floured pastry board. Roll from the center out in all directions to form a circle that will fit in the pie pan with a generous overhang.
• Transfer the dough to the pie pan: Place the pie pan next to the board. Roll the dough loosely around the pin, towards you, until only about half the dough hangs down from the pin. Drape the unrolled portion over the edge of the pan nearest you and unroll the remainder out away from you, covering the pan.
• Press the dough down into the pan and up the sides.  Cut the overhang with kitchen scissors to meet the outer edge of the pie pan.
• Roll out the remaining dough into a circle of similar size to the first one.  With a pizza cutter, cut the round into 1/2-inch strips (strips a little wider than 1 cm).
• Pour the cooled filling into the pastry-lined pan.
• Weave the lattice crust. Lay half of the pastry strips horizontally across the pie filling 1-inch (about 2 cm) apart.  Place a long strip vertically down through the center of the pie, and weave it over and under the horizontal strips, gently folding back every other horizontal strip and placing the vertical strip beneath it.  Work out from the center, placing the vertical strips about 1-inch (2 cm) apart and weaving each one over and under in the same way as you did the first one.  (Note:  If the long center vertical strip crosses over the corresponding long horizontal one in the center of the pie, then the vertical strips on either side of it will cross under the long horizontal one.)
• Trim the lattice and the bottom crust to the same size: to the rim of the pie pan, Roll the ends of the lattice strips and the edge of the bottom crust together inwards to form a raised border inside the edge of the pan. Crimp them together.
• Sprinkle the lattice crust with a little nutmeg.

Baking the Pie

• Place the pie on the parchment-lined baking pan and bake it on the lower middle rack of the oven for about 40 minutes (until the crust is a crisp, golden brown).
• Cool the pie completely before cutting it for serving.