Nectarine and vanilla sweet bush pie
|1½||cups nectarine, ½-inch dice|
|2||tablespoon brown sugar|
|½||teaspoon lemon zest|
|⅛||teaspoon vanilla extract|
|½||tablespoon melted butter, plus more for greasing pan and spreading on pastry|
|1||box puff pastry sheet|
|¼||cup sour cream|
Prep Time: 10 minutes
Cook Time: 15 minutes
- Take the pit out of the nectarine and cut into half-inch chunks. Place in a bowl with sugar, lemon zest, vanilla and half tablespoon of melted butter and toss well.
- Cut puff pastry into squares about an inch larger than bush pie pan. Lightly butter both sides of pan. Spread butter on two puff pastry squares to have one for the bottom and one for the top.
- Lightly press one pastry square into the corners of bush pie pan, butter-side out, and allow edges to drape over the sides slightly. Fill with half of nectarine mix. Place the other square of pastry on top and press around the sides to seal the pastry. Close the pan and cut off extra pastry.
- Place bush pie pan six inches above hot coals over camp fire for about five minutes on each side, or until pie is golden brown. After both sides are browned, carefully remove pie from pan and allow to cool for at least five minutes before eating. Serve with sour cream and honey.