Raspberry-Nectarine Pie

There’s no need to peel the nectarines, and you don’t have to worry about making a picture-perfect lattice topping; the colorful filling softens the edges of even the most rough-hewn crisscross as it bubbles up. Tapioca is the thickener of choice because it cooks up clear and glossy, allowing the bright colors of the fruit to shine. Serve the pie with whipped cream.

CRUST

1 recipe Old-Fashioned Flaky Pie Crust (recipe below)
1 tablespoon milk
2 teaspoons sugar

FILLING

1 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
5 large firm but ripe nectarines, sliced (1/2 inch) (7 cups)
1 pint (2 cups) raspberries
1 tablespoon lemon juice

1. Place oven rack on lowest level; place baking sheet on rack. Heat oven to 425°F. Divide pie dough in half; refrigerate 1 piece. On lightly floured surface, roll remaining piece into 12-inch round. (Edge can be rough and you can pinch together any tears.) Roll dough over rolling pin; unroll into 9-inch pie pan. Let dough hang over edge of pan.

2. In large bowl, stir together 1 cup sugar, tapioca, nutmeg and cardamom. Add nectarines, raspberries and lemon juice; stir gently to combine. Spoon filling into pie crust. Refrigerate while rolling out lattice.

3. On lightly floured surface, roll remaining dough into 12-inch round. Cut into 5 (1 1/4-inch) strips. Place 3 strips lengthwise over pie; trim edges to inside of pie pan. Place remaining 2 strips crosswise over pie; trim edges. Fold edge of bottom crust over edges of strips. Brush dough with milk; sprinkle with 2 teaspoons sugar.

4. Place pie on baking sheet; bake at 425°F. for 30 minutes. Reduce oven temperature to 400°F. (If crust is brown, cover with foil, leaving center open for steam.) Bake at 400°F. for 15 minutes. Reduce oven temperature to 375°F.; bake an additional 15 to 25 minutes or until juices are bubbly and crust is rich golden brown. Cool on wire rack.

8 servings

PER SERVING: 530 calories, 22.5 g total fat (10 g saturated fat), 6 g protein, 80.5 g carbohydrate, 30 mg cholesterol, 300 mg sodium, 6.5 g fiber

Old-Fashioned Flaky Pie Crust

Two different fats contribute to this crust’s flaky texture. Vegetable shortening melts slower than butter, creating extra flakiness, and butter adds richness and superb flavor. But the secret ingredient is cider vinegar, which breaks down the gluten in the flour for a tender, more delicate crust.

2 1/2 cups all-purpose flour
1 teaspoon salt
8 tablespoons unsalted butter, chilled, cut up
6 tablespoons shortening, chilled, cut up
5 to 7 tablespoons ice water
1 1/2 teaspoons cider vinegar

In large bowl, stir together flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 5 tablespoons of the water and vinegar, stirring until dough just begins to come together. (If dough is too dry, sprinkle with additional water.) (Dough also can be made in food processor.) Form into flat round. Cover and refrigerate at least 1 hour or up to 2 days.

1 (9-inch) double-crust pie crust

PER 1/8 OF RECIPE: 330 calories, 21.5 g total fat (10 g saturated fat), 4 g protein, 30 g carbohydrate, 30 mg cholesterol, 295 mg sodium, 1 g fiber

Watch this short stop-motion video and learn how to make a fancy fringe pie crust.

Check out this tip to keep your pie crust from burning.

Make a Strawberry-Lime Icebox Pie.


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