The making of the dough is on my Instagram page, as well as the tasting with Catherine and Ben.
This recipe is adapted from my upcoming cook book, Instagram to Table.
| Servings | Prep Time |
| 8 people | 40 minutes |
| Cook Time | Passive Time |
| 35-40 minutes | 30 minutes |
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The making of the dough is on my Instagram page, as well as the tasting with Catherine and Ben.
This recipe is adapted from my upcoming cook book, Instagram to Table.
|
Ingredients
- 2 ripe nectarines
- 10 raspberries
- 5-6 cherries pitted
- 5-6 blueberries
- 1 tbsp Honey
- 1 small spring rosemary
- 1 pinch edible dry lavender flowers
- Vanilla extract to taste
- 1/2 Lemon juice only
- 1 tbsp almond flour
- 1 egg for the egg wash
- 1 tsp brown sugar
Servings: people
Units:
Instructions
- Chop the nectarines and mix with the rest of the ingredients.
- taste for sugar level and set aside;
- take the dough out of the fridge and roll it out;
- delicately move to a baking sheet with parchment paper and scoop the filling onto the dough;
- fold the edges and inch them with your fingers to seal the pie;
- bush with an egg wash (video) and sprinkle with brown sugar;
- bake for 35-40 minutes until the filling is bubbly and the crust nice and golden brown.
Recipe Notes
To watch Ben, Catherine and I tasting it in real time go on my Instagram profile. We loved it!
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