Country Nectarine Pie

Dough:
1 1/2 cup all-purpose flour
10 tablespoons unsalted butter, chilled, cut up
1 tablespoon sugar
1/4 teaspoon salt
1/4 to 1/3 cup ice water

Pulse all dough ingredients except water in food processor until butter is size of peas. Add 1/4 cup ice water, pulse 3 to 4 times or until just combined, adding additional water 1 teaspoon at a time as needed.

Shape into 6-inch flat round. on lightly floured surface, roll dough into 12-inch round 1/8 inch thick. Place on parchment paper-lined baking sheet; refrigerate or freeze 20 minutes or until chilled.

Filling:
2 tablespoons all-purpose flour

4 tablespoons sugar, divided
2 tablespoons ground almonds
1 1/2 lb. ripe but firm nectarines, sliced (1/4 inch)

Heat oven to 400 degrees F. Slide dough onto large rimmed baking sheet (edges will hang over). Combine 2 tablespoons flour, 2 tablespoons of the sugar and ground almonds in small bowl; sprinkle over dough, leaving 2-inch border around edge.

Arrange nectarine slices, rounded-side out, in overlapping concentric circles over almond mixture, starting from outside and working toward center. Fold edge of dough over fruit, pressing dough to fill cracks if necessary. Sprinkle fruit and edge of dough with remaining 2 tablespoons sugar.

Bake 50 to 60 minutes or until crust is golden brown on top and underside and fruit is tender. Cover crust during last 5 to 10 minutes if browning too quickly. Cool 30 to 45 minutes or until warm, not hot.

8 servings