Kitchen Stories: Fresh Fruit Crumb Pie

Pie, made with delicious nectarines and vanilla in a tasty biscuit base with light coating of crumby dough. The cream filling with an almond mixture intensifies the flavor and makes it juicy, soft and special.
The combination of all these, although quite time consuming, as we have to prepare three different things, compensates us with a hearty, fragrant, fruity pie.
The dough base, is a very easy and manageable dough that can also be used in savory combinations, without the sugar of course. I recommend it and is worth a try.

work: 01h:00′

time: 01h:40′

difficult: 4/5

Ingredients (8 servings) Dough Base 250 gr/ 8.8 oz flour 120 gr/ 4.2 oz butter, in room temperature 2 egg yolks 50 gr/ 1.8 oz sugar a pinch of salt ½ lemon zest 2 tsp dry yeast	In a medium size bowl beat the butter with sugar. Add the egg yolks, salt and zest continuing to whisk until the mixture gets a white color. Add the flour with the yeast working by hand…	…until we have a uniform, soft dough.
Roll out the dough to a thick sheet, on a parchment paper the size of the tart pan (24-26cm/ 10″) and slightly higher for the sides. Put it onto the tart pan and pull the parchment paper. If the dough does not roll out easily, put it for a while in the refrigerator or simply transfer large pieces of dough in the tart pan and form them with your palms. This dough is very delicate, very fragile and not easy to roll out.	Filling 700 gr/ 1.5 lbs vanilla & nectarines ½ lemon zest 80 gr/ 1.8 oz melted butter 120 gr/ 2.6 oz sugar 120 gr/ 2.6 oz almonds 1 egg + 2 egg whites 4 drops almond essence Cut the fruit into small pieces and sprinkle with the zest. Leave aside for later. In a small bowl mix the remaining ingredients of the filling and leave, those too, aside for later.	Crumby cover mix 3 tbsp brown sugar 2 tbsp white sugar ½ tsp baking powder ½ tsp cinnamon ½ nutmeg 80 gr/ 2.8 oz melted butter 100 gr/ 3.5 oz flour
Prepare the crumby mixture putting the melted butter and sugars in a small bowl. Stir to melt.	Add all remaining ingredients until you have a dough mixture that resembles bread crumbs.	All together now We have in front of us the tart pan with the dough rolled at the base, the bowl with the chopped nuts, the filling mix and the crumby cover mix.
Add the chopped nuts on the base of the tart and spread them to cover the base. Add the filling mixture on top.	For the final layer sprinkle with the crumby mix…	…until the whole surface of the fruits is covered. Bake in preheated oven at 170°C/ 340°F/ Gas Mark 3, for an hour or until cooked and the surface gets a golden color.