Tuesday, September 14, 2010

Raspberry-Nectarine Pie

Raspberry-Nectarine Pie

Serves 8.

Summer is only here for one more week. Take advantage of what's left by making this pie.
Crust recipe source: My grandmother, Mimo
Pie recipe source: Cooking Pleasures magazine, August/September 2005

2 sticks butter
4 T. sugar
2 c. all-purpose flour

1 c. sugar
3 T. quick-cooking tapioca
1/2 t. ground nutmeg
1/4 t. ground cardamom
5 large firm, but ripe nectarines, sliced (about 7 cups)
1 pint (2 cups) raspberries
1 T. lemon juice

Place oven rack on lowest level; place baking sheet on rack. Heat oven to 425 degrees.

Meanwhile, make pie crust by melting butter and sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and stir in flour. Divide into two sections, one for top crust and one for bottom. From one crust into a disc, wrap in plastic wrap and refrigerate until firm.

Press the other crust evenly into a pie plate, pushing up the sides of the plate.

In a large bowl, stir together 1 c. 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.

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

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

Serves well with ice cream or whipped cream.

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