Raspberry Nectarine Pie
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Raspberry Nectarine Pie
Photography by Edward Pond
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 492 |
| pro | 6 g |
| total fat | 25 g |
| sat. fat | 13 g |
| carb | 62 g |
| fibre | 4 g |
| chol | 74 mg |
| sodium | 216 mg |
| potassium | 269 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 18 |
| vit A | 16 |
| vit C | 13 |
| folate | 43 |
Pairing fruits is a great way to show off different flavours. For longevity, don't wash raspberries until you use them; just sort them and refrigerate as soon as possible.
Ingredients
- Classic Pie Dough recipe
- 1 egg yolk
- 2 tsp coarse sugar
- Filling:
- 5 cups sliced pitted ripe firm nectarines
- 1-1/2 cups raspberries
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
Preparation
Filling: In large bowl, combine nectarines, raspberries, sugar, flour and lemon juice; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave3/4-inch (2 cm) overhang. Scrape
in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave3/4-inch (2 cm) overhang. Scrape
in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
Additional information : Click anywhere below to watch how to weave the lattice top on this pie recipe:
Source : Canadian Living Magazine: August 2011
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