Raspberry Nectarine Pie

Raspberry Nectarine Pie

Raspberry Nectarine Pie

Ingredients
  • Premade pie-crust
  • 5-6 nectarines, pitted and sliced
  • 2 cups raspberries
  • ⅔ – 1 cup cups sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 tablespoons cornstarch
  • 1 egg white
  • coarse sparkling sugar
Instructions
  1. Toss the nectarine slices and raspberries with ⅔ cups sugar in a large bowl. Cover with saran wrap and let sit for 30 minutes.
  2. Unroll the pie crust and drape it over a 9 inch pie pan. Freeze for about 30 minutes.
  3. Drain the fruit in a large colander, and toss with the lemon zest, lemon juice and cornstarch. Taste the fruit; if it’s still tart, add the additional sugar.
  4. Fill the crust with the fruit mixture.
  5. Roll out the other pie crust, and cut it into ¾” strips with a pizza cutter (I use the side of the crust box as a guide to ensure I have straight lines).
  6. Arrange the lattice top. Trim the excess dough around the edges- allowing a little overhang- then crimp the edges with your fingers (or use the tines of a fork to secure the edges).
  7. Brush the top with an egg white, then sprinkle with coarse sparkling sugar.
  8. Bake on the bottom rack of a preheated 425 degree oven for 25 minutes. Cover the edges with strips of aluminum foil, then reduce the heat to 375 degrees and bake for another 25-30 minutes.
  9. Allow the pie to cool for atleast two hours on a wire-rack before serving.
  10. Store at room temperature, loosely covered with saran wrap.