Nectarine and Raspberry Rainy Day Pie

  • Prep 25 min
  • Total 4 hr 0 min
  • Servings 6


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


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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.



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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