Nectarine Raspberry Pie

We had a bunch of fruit leftover from my sister’s bridal shower this weekend. So, I took the nectarines home, combined them with some raspberries I had in the fridge and tried out a new recipe for pie. It was kind of a complex recipe – but the pie was really good. Very flaky crust with a lot of flavor and perfectly tart filling.  I’ll probably make some tweaks the next time I make this pie though (I always go “by-the-book” the first go round of a recipe). I would have liked more fruit in this pie, I like mine mounded up, and the filling was just a smidge runny – probably will cut back on the added juice next time. Overall though, excellent.

Nectarine Raspberry Pie (America’s Test Kitchen)

Crust:
2 1/2 cups flour
2 tbsp sugar
1 tsp salt
16 T butter (two sticks), diced and frozen for 10 minutes
1/3 C ice water
3 T sour cream

Filling:
2 1/2 pounds nectarines (about 5 large), pitted and sliced
1 cup raspberries
3/4 to 1 cup sugar
1 t lemon zest
2 t lemon juice
2 T cornstarch

1 egg white
sugar

Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine.
Sprinkle the frozen butter over the flour, and pulse until it resembles coarse crumbs.
Combine sour cream and ice water. Pour 1/2 mixture into food processor and pulse until incorporated. Repeat with 2nd half of sour cream/water mixture.
If the dough doesn’t come together, sprinkle a tablespoon of ice water at a time until it does.
Divide the dough into two discs and wrap in plastic wrap. Refrigerate for about an hour.

Stir the nectarines, raspberries and 3/4 cup of sugar together in a large bowl. Let sit for 1 hour or until fruit has released it’s juice.
Drain any excess juice in a large colander (reserving 1/4 C of juice) and toss the fruit with the lemon zest, juice and cornstarch. Taste a piece of the fruit. If it is tart, add an additional 1/4 cup of sugar.

Roll one disc of dough into a 12-inch circle, and carefully fit the dough into a 9-inch pie plate, leaving the overhang. Cover with saran wrap and freeze, about 30 minutes. Fill the crust with the fruit mixture.
Roll out the remaining dough into a 12-inch circle, and carefully fit the dough over the pie plate.
Trim the excess of dough to about a 1/2 inch, press two doughs together and fold under. Crimp to form a neat edge.
For lots of great pie crust ideas – click here! As you can see, I went pretty boring with mine today. I didn’t have a whole lot of time for fancy-pants crust.

Beat the egg white and brush it on top, sprinkle with the sugar.
Bake at 425 F for 25 minutes, then reduce to 375 F and bake an additional 25 to 30 minutes.
Let cool at least two hours before serving. Cover loosely with saran wrap and store at room temperature.