NECTARINE AND RASPBERRY RAINY DAY PIE
A pie this fruity and flavorful will brighten up even the gloomiest day.
Provided by Becky Rosenthal
Categories Dessert
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Cut unpeeled nectarines into 1/2-inch slices; place in large bowl. Add lemon juice; gently toss to coat slices. Add raspberries and sugar; stir gently. Let stand at room temperature about 45 minutes.
- Transfer fruit and juices to colander set over 1-quart saucepan to capture liquid. Add cornstarch and salt to juices. Heat to boiling. Reduce heat; simmer until syrupy, about 5 minutes. Remove from heat; cool liquid.
- Transfer fruit in colander to large freezer plastic bag. Add cooled liquid. Seal bag; freeze for a rainy day.
- To make pie, thaw fruit and juices at room temperature. Place fruit with juices in 1 pie shell. Cover pie with second pie shell, pinching around edges to seal. Cut a few slits in top shell to allow steam to escape during baking. If necessary, cut off excess dough around edges. Refrigerate pie 1 hour before baking.
- Heat oven to 425°F. Bake pie 45 to 50 minutes or until juices begin to bubble up through slits in top crust. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
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