Nectarine Pie in a Grilled Skillet

Ingredients:

Nectarines

• 700 g small nectarines (3-4 pcs.), cut in half and remove the seeds
• 1 tbsp unsalted butter, melted
• 1 tbsp light brown sugar

Pie

• 70g unsalted butter, room temperature, plus extra for greasing the pan
• 1 cup premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 2/3 cup + 1 tbsp granulated sugar
• 1 large egg, room temperature
• 1/4 tsp almond extract
• 0.5 cups of sour milk or kefir
• 1 cup chilled crème fraîche (French sour cream)

Preparation:

1. Preheat the grill to medium-high heat and prepare the indirect heat zone: on a gas grill, turn off one or two center burners, or on a charcoal grill, move the hot coals to the sides, leaving the center clear.
2. Grill nectarines:
   
   In a medium bowl, toss the nectarines with melted butter and brown sugar. Grill over direct heat until crisp, 2-3 minutes per side. Transfer to a bowl.
3. Cover the grill and reduce the heat to medium-low (temperature should be 175°C - 200°C).
4. Make a pie:
   
   Grease a 25cm (9-inch) cast iron skillet with butter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter with 2/3 tbsp of granulated sugar with a mixer on medium speed until fluffy, 2-3 minutes. Beat in the egg and almond extract. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the buttermilk.
5. Spread the batter into the prepared pan. Arrange the nectarines, cut side up, on top. Place the pan over indirect heat, cover, and bake, rotating the pan halfway through, until golden brown and a toothpick inserted into the center comes out clean, 40-50 minutes. Let cool slightly.
6. In a medium bowl, beat the crème fraîche with the remaining 1 tablespoon granulated sugar with a mixer on medium speed until soft peaks form, about 2 minutes. Serve with the pie.