Nectarine and Raspberry Pie

Ingredients

Turbinado sugar

1 tablespoon, for sprinkling

Egg

1, beaten (for egg wash)

Vanilla extract

1 teaspoon

Lemon juice

1 tablespoon

Cornstarch

2 tablespoons

Granulated sugar

2/3 cup

Raspberries

1 cup

Nectarines

4, pitted and thinly sliced

Pie crust

2 (9-inch) crusts

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place one pie crust in a 9-inch pie dish.
3. In a large bowl, combine the sliced nectarines, raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly.
4. Pour the fruit mixture into the pie crust, spreading it evenly.
5. Cover the pie with the second pie crust. Trim any excess crust and crimp the edges to seal.
6. Cut four to six slits in the top crust to allow steam to escape. This helps prevent the pie from getting soggy.
7. 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.
8. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
9. 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.