Top Crust Nectarine & Cardamom Pie

Top-Crust Nectarine & Cardamom Pie
Adapted from Bon Appetit, August 2009; Serves 8

I think the topping is so cutesy on this pie. If you want though, you could use this same dough for a regular pie crust. Just par-bake it prior to baking the whole pie to prevent soggy bottoms (poke holes in bottom, line with parchment paper and weights and bake at 350 F until slightly brown, then remove weights and paper and bake a few minutes more). You could even double the recipe and make another top crust. Next time, I might do a top crust like this one but also add a bottom crust.

1 1/4 c unbleached AP flour
1 1/2 t sugar
1/4 t salt
1/2 c (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
3 T + ice water

2 1/2 - 3 lbs firm, ripe nectarines; peeled and sliced ~ 1/2 inch thick
1/3 c sugar
2 T cornstarch or arrowroot
2 t fresh lemon juice
1/2 t ground cardamom
1 egg, beaten (for glaze)
1 1/2 T raw or regular sugar

Other: 2-3 inch cookie cutter. I used plain but you can use shapes or scalloped edge too.

For Crust:
Blend flour, sugar, salt in food processor. Add butter and pulse until mixture resembles coarse meal. Add 3 T water; pulse until moist clumps form, adding more water if necessary (I added about 4 T). Turn dough out onto lightly floured surface and knead briefly just until dough comes together, about 4-5 turns. Flatten into disk and chill at least an hour (or overnight if doing this in sections like I did).

Line baking sheet or other flat surface w/ parchment paper. Roll out dough on lightly floured surface to 13-inch round. Transfer to sheet and chill 20 minutes. Using your cookie cutter of choice, cut out shapes, spacing close together. If needed, remove scraps and reroll to have about 20 pieces. Keep dough as chilled as possible.

For Filling:
Position rack in center of oven and preheat to 400 F. Place peach slices in medium bowl. Add sugar, cornstarch/arrowroot, lemon juice, cardamom and toss to coat. Transfer to 9-inch glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working inward to cover filling completely. Brush with egg and sprinkle with sugar.

Place pie on rimmed baking sheet (or else your filling will spill into your oven and smell icky!!). Bake until crust is golden and juices are bubbling at edges, about 45 minutes. Transfer to cooling rack and cool at least 30 minutes.