Teresa's Recipes
Nectarine and Raspberry Pie
Indulge in the essence of summer with this exquisite Nectarine and Raspberry Pie. The luscious nectarines and tart raspberries unite in a symphony of flavors creating a delightful contrast. This pie is a tribute to the classic American tradition of pie-making, bringing a slice of nostalgia to your table. Its golden crust is the perfect cradle for the vibrant, juicy filling, making it an irresistible dessert.
Ingredients
- 1 tablespoon, for sprinkling Turbinado sugar
- 1, beaten (for egg wash) Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 2/3 cup Granulated sugar
- 1 cup Raspberries
- 4, pitted and thinly sliced Nectarines
- 2 (9-inch) crusts Pie crust
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 3g
- Sodium: 200mg
- Sugar: 25g
Instructions
- Preheat the oven to 375°F (190°C).
- Place one pie crust in a 9-inch pie dish.
- In a large bowl, combine the sliced nectarines, raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly.
- Pour the fruit mixture into the pie crust, spreading it evenly.
- Cover the pie with the second pie crust. Trim any excess crust and crimp the edges to seal.
- Cut four to six slits in the top crust to allow steam to escape. This helps prevent the pie from getting soggy.
- Brush the top crust with the beaten egg and evenly sprinkle with turbinado sugar. This gives the pie a beautiful golden color and a delightful crunch.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool for at least 1 hour before serving. This allows the filling to set and makes cutting the pie easier.
Tips
- For a variation, you can substitute peaches for nectarines, or use a combination of both.
- For a more pronounced tartness, you can increase the amount of raspberries.