So, I decided to enter a pie contest sponsored by Tidy Mom. First prize is a new range. Ours isn’t dying (yet), but the convection oven is appealing. I used two different inspiration recipes in creating this pie. Since I am really bad at rolling pie crust, I tried a no-roll crust recipe from allrecipes.com and substituted whole wheat flour. I also substituted whole wheat flour into Cooks.com’s crumb topping recipe. There is no sugar in the filling, just a little in the crumb topping. It tastes really good! If I didn’t already have pumpkin, I might try this for Thanksgiving!
- 2¼ cups whole wheat flour, divided
- ½ teaspoon salt
- ½ cup canola oil
- ¼ cup ice water
- ⅓ cup sugar
- 2 teaspoons cinnamon, divided
- 6 tablespoons butter, slightly softened
- 8 cups sliced nectarines
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¾ cup pecan pieces
- Preheat oven to 400 degrees.
- Combine 1½ cup whole wheat flour, salt, canola oil, and ice water. Press into deep dish pie pan. Set aside.
- Combine remaining whole wheat flour, sugar, and 1 teaspoon cinnamon. Cut in butter with pastry blender (or 2 forks), until topping is crumbly. Set aside.
- Combine nectarines, remaining cinnamon, nutmeg, allspice, and pecans. Pour into prepared crust. Sprinkle with crumb topping. Bake until topping is golden, about an hour. (Watch the crust; I had to cover the edges after about 20 minutes.)