Raspberry Nectarine Pie Raspberry Nectarine Pie

Raspberry Nectarine Pie 150 Image by: Raspberry Nectarine Pie 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2011


Filling :


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.

Nutritional facts Per serving: about

  • Sodium 216 mg
  • Protein 6 g
  • Calories 492.0
  • Total fat 25 g
  • Potassium 269 mg
  • Cholesterol 74 mg
  • Saturated fat 13 g
  • Total carbohydrate 62 g


  • Iron 18.0
  • Folate 43.0
  • Calcium 2.0
  • Vitamin A 16.0
  • Vitamin C 13.0
Share X

Raspberry Nectarine Pie