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
MethodFilling: 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
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