Raspberry-Nectarine Pie

Need a lacto ovo vegetarian dessert? Raspberry-Nectarine Pie could be an awesome recipe to try. One portion of this dish contains roughly 15g of protein, 50g of fat, and a total of 975 calories. For $2.52 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 2. 75 people have made this recipe and would make it again. This recipe from Leites Culinaria requires nectarines, vegetable shortening, sugar, and lemon zest. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. Similar recipes are Nectarine-Raspberry Slab Pie, Nectarine And Raspberry Tart, and Nectarine & raspberry gratin.

Servings: 2

Preparation duration: 40 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the pie dough1. Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter pieces over the top and pulse until the mixture resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.3. Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 3-inch disk. Wrap each piece tightly in the plastic wrap and refrigerate for 1 hour. Before rolling out the dough, let it sit on the counter to soften slightly, about 10 minutes. (The wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling it out.)4. Roll out one disk of dough into a 9-inch circle on a lightly floured counter, then fit it into a 6-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate until firm, about 30 minutes. Roll out the other disk of dough into a 9-inch circle on a lightly floured counter, then transfer to a parchment paper–lined plate; cover with plastic wrap and refrigerate until firm, about 30 minutes.5. Adjust an oven rack to the lowest position, place a foil-lined rimmed baking sheet on the rack, and heat the oven to 425°F (220°C). Make the filling6. Meanwhile, toss the nectarines, raspberries, and 1/4 cup of the sugar together in a medium bowl, and let sit, tossing occasionally, until the fruit releases its juice, about 20 minutes.7. Drain the fruit thoroughly through a colander, reserving 1 tablespoon of the juice. In a medium bowl, toss the drained fruit, reserved juice, cornstarch, lemon juice, lemon zest, and salt together until well combined. (If the fruit tastes tart, add up to 1 1/2 tablespoons more sugar.)8. Spread the fruit in the dough-lined pie plate, mounding it slightly in the middle. Following the photos, gently arrange the second piece of pie dough over the pie. Trim, fold, and crimp the edges, and cut 3 vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 teaspoon sugar.9. Place the pie on the heated baking sheet and bake until the top crust is golden brown, about 20 minutes. Reduce the oven temperature to 375°F (190°C), rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 20 to 25 minutes longer. Let the pie cool on a wire rack until the filling has set, about 1 1/2 hours. Serve slightly warm or at room temperature.

 

Step by step:

1. Make the pie dough

2. Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter pieces over the top and pulse until the mixture resembles coarse crumbs, about 10 pulses.

3. Transfer the mixture to a medium bowl.

4. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.

5. Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 3-inch disk. Wrap each piece tightly in the plastic wrap and refrigerate for 1 hour. Before rolling out the dough, let it sit on the counter to soften slightly, about 10 minutes. (The wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling it out.)

6. Roll out one disk of dough into a 9-inch circle on a lightly floured counter, then fit it into a 6-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate until firm, about 30 minutes.

7. Roll out the other disk of dough into a 9-inch circle on a lightly floured counter, then transfer to a parchment paper–lined plate; cover with plastic wrap and refrigerate until firm, about 30 minutes.

8. Adjust an oven rack to the lowest position, place a foil-lined rimmed baking sheet on the rack, and heat the oven to 425°F (220°C). Make the filling

9. Meanwhile, toss the nectarines, raspberries, and 1/4 cup of the sugar together in a medium bowl, and let sit, tossing occasionally, until the fruit releases its juice, about 20 minutes.

10. Drain the fruit thoroughly through a colander, reserving 1 tablespoon of the juice. In a medium bowl, toss the drained fruit, reserved juice, cornstarch, lemon juice, lemon zest, and salt together until well combined. (If the fruit tastes tart, add up to 1 1/2 tablespoons more sugar.)

11. Spread the fruit in the dough-lined pie plate, mounding it slightly in the middle. Following the photos, gently arrange the second piece of pie dough over the pie. Trim, fold, and crimp the edges, and cut 3 vent holes in the top.

12. Brush the crust with the egg white and sprinkle with the remaining 1 teaspoon sugar.

13. Place the pie on the heated baking sheet and bake until the top crust is golden brown, about 20 minutes. Reduce the oven temperature to 375°F (190°C), rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 20 to 25 minutes longer.

14. Let the pie cool on a wire rack until the filling has set, about 1 1/2 hours.

15. Serve slightly warm or at room temperature.

Nutrition Information:

covered percent of daily need