Raspberry Nectarine Pie

I love a good fruit pie. The only thing is that I need to have vanilla ice cream with it. And I have to warm it. We have been living on peaches and nectarines around here, it is the best time of year for them. Lately the nectarines have been much sweeter than the peaches, so I decided to try making a pie with them. I found this recipe on Baking and Mistaking. I made a few changes, mainly using Martha Stewart's recipe for pie crust since it never steers me wrong.  My mom says that my grandma's pie crust recipe calls for flour, oil and water.  One of these days I will be brave enough to try it.  I remember making pies with her as a child and her crust was definitely the best I have ever tasted. This will be my new go to stone fruit pie since you don't have to fuss with peeling the nectarines.

Raspberry Nectarine Pie

For the crust:
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter, cut into ½” pieces
3 to 4 tablespoons ice water

For the filling:
2 ½ pounds nectarines, pitted and sliced
1 cup raspberries
½ cup sugar
2 teaspoons lemon juice
2 tablespoons cornstarch

In a food processor, process flour, sugar and salt until combined. Add the butter and process for 10 seconds. Add the water through the feed tube in a slow stream. Process until the mixture begins to come together. Place the dough in a large Ziploc bag and place in the freezer for 30 minutes.

Stir the nectarines, raspberries and 1sugar together in a large bowl. Let sit for 30 minutes.
Drain any excess juice in a large colander, and toss the fruit with the lemon juice and cornstarch.
Roll out the dough to fit a 9” pie pan, reserving enough dough to create the lattice top. Once the dough is lining the pie dish, pour the fruit mixture over top. Roll the remaining dough into 6 strips that are ½” wide.

Bake at 425 degrees for 25 minutes, then reduce to 375 degrees and bake an additional 25 to 30 minutes. Let cool at least two hours before serving.

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