Juicy Nectarine Pie with Vanilla Cream

Start by washing the nectarines thoroughly and slicing them into wedges. Place the nectarine slices in a mixing bowl and add the sugar, cornstarch, and a sprinkle of cinnamon. Stir everything gently until the fruit is evenly coated with the sugar and cornstarch mixture.

Let this mixture sit for about 15 minutes, which will allow the juices to release from the nectarines and create a delicious syrup.

In another large mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Mix them well to ensure even distribution of the dry ingredients.

Next, cut the cold butter into small cubes and add it to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. This will give your crust that delicious flaky texture.

Add vanilla extract, the egg, and the fermented baked milk to the bowl. Mix everything together until a dough forms. Be careful not to overwork the dough.

Preheat your oven to 180°C (350°F). Once the dough is ready, divide it into two portions: one slightly larger for the base and one for the top crust.

Roll out the larger portion of dough on a floured surface to fit your baking dish (22x30 centimeter or about 9x13 inches). Transfer the rolled-out dough to the baking dish, pressing it gently into the edges.

Pour the prepared nectarine filling evenly over the crust. Roll out the remaining dough and place it over the top of the filling. Pinch the edges to seal, and cut a few slits in the top to allow steam to escape during baking.

Place the pie in the preheated oven and bake for about 30-35 minutes or until the crust is golden brown. Keep an eye on it to prevent over-browning.

Once baked, remove the pie from the oven and allow it to cool slightly. Serve it warm or cold with a scoop of ice cream on top and a sprinkle of almond flakes for added texture and taste.

Enjoy this delightful, juicy nectarine pie with your family and friends!