Pie of the Week

Every Sunday my husband and I try our best to go to our fabulous farmer's market in downtown Sacramento. It's massively large and always busy. Currently nectarines and peaches are in full swing, and pickling cucumbers and bell peppers are starting to appear. Last year I discovered that I absolutely love white nectarines ten times more than yellow ones. I have no idea why, I just do. So when they're selling a massive bag of nectarines for $3 you ask yourself what can I do with all that fruit before it goes bad? Well, pie seems like the obvious choice.

Most people over the years have found the pie crust that works for them, so for this recipe I'm not including the crust. Use your favorite, go-to recipe.










Ingredients
2/3 cup white sugar
5 Tbsp potato starch
1/2 tsp ground cinnamon
1 cup heavy whipping cream
1/4 tsp vanilla extract
4 nectarines

Directions
1. Preheat oven to 400 degrees F.
2. Place a large pot of water over high heat, and bring to a boil.
3. In a mixing bowl, combine sugar, flour, cinnamon, heavy cream and extract.
4. Set aside.
5. Place the nectarines in boiling water for 30 to 45 seconds.
6. Immediately place nectarines under cold running water and remove skins.
7. Cut nectarines in half and remove pits.
8. Place halves in the pie shell.
9. Pour the cream mixture around the nectarines.
10. Bake at 400 degrees F for 35 to 40 minutes.
11. Excellent served warm or cold, with or without ice cream.