Nectarine and Raspberry Rainy Day Pie

  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 6
Nectarine and Raspberry Rainy Day Pie

Ingredients

8
cups sliced unpeeled nectarines (about 6 medium)
1
tablespoon lemon juice
1
cup fresh raspberries
1/2
cup sugar
1
tablespoon cornstarch
Dash salt
2
pie shells (9 inch)

Steps

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  • 1
    Cut unpeeled nectarines into 1/2-inch slices; place in large bowl. Add lemon juice; gently toss to coat slices. Add raspberries and sugar; stir gently. Let stand at room temperature about 45 minutes.
  • 2
    Transfer fruit and juices to colander set over 1-quart saucepan to capture liquid. Add cornstarch and salt to juices. Heat to boiling. Reduce heat; simmer until syrupy, about 5 minutes. Remove from heat; cool liquid.
  • 3
    Transfer fruit in colander to large freezer plastic bag. Add cooled liquid. Seal bag; freeze for a rainy day.
  • 4
    To make pie, thaw fruit and juices at room temperature. Place fruit with juices in 1 pie shell. Cover pie with second pie shell, pinching around edges to seal. Cut a few slits in top shell to allow steam to escape during baking. If necessary, cut off excess dough around edges. Refrigerate pie 1 hour before baking.
  • 5
    Heat oven to 425°F. Bake pie 45 to 50 minutes or until juices begin to bubble up through slits in top crust. Cool slightly before serving.

Notes









Tips

Expert Tips

  • Place a sheet of foil or cookie sheet on lower oven rack to catch any juices during baking.
  • This pie is at its best and easiest when you make it in advance, freeze it, and pull it out to bake on a rainy day.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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