Wednesday, June 23, 2010

Raspberry Nectarine Pie





Summer fruits are the best. Vibrant, juicy and refreshing. They tantalize all your senses and embody the essence of summer. The only problem is - just like summer, they are fleeting with only a short window of time to be enjoyed before they quickly get bruised and overripened. Luckily for us overripe peaches and nectarines are wonderful for baking. These fruits take on a new life in this pie, playing a melody of sweetness and tartness. Ruby-red raspberries contrasted against the bright yellow nectarines.

Did you know?
-genetic studies show that smooth nectarine skin is from a recessive gene, whereas fuzzy peach skin is from a dominant gene.
-nectarines bruise more easily from not having fuzz.
-peaches shouldn't be refrigerated.
-these fruits and they stop ripening after they are picked.
-peach skin should be removed before using in baking but nectarine skin can be left on.



I had to use a pie crust shield (like the one above) because my edges were browning way too quickly, however, as you can see the edges are still too brown. By the way, the pie crust shield is an invaluable tool. I use it every time I make pies and it saves so much time over fiddling with aluminum foil to cover the edges. Well worth the $5 investment.

Raspberry Nectarine Pie
9" Pie | Canadian Living Baking Book

Sweet Pastry for double-crust 9" pie (below)

5 cups (1 1/2 lbs) sliced peeled peaches/nectarines
1 cup raspberries, fresh or frozen
1/4 cup flour
1/2 tsp salt
3/4 cup sugar *could probably use less but I used it all and loved it
1 tbsp lemon juice

Milk and sugar for brushing/sprinkling

1. Line 9-inch pie plate with bottom crust pastry dough. Preheat oven to 425 degrees F. In large bowl, combine nectarines/peaches, raspberries, sugar, flour, lemon juice. Fill pastry shell with peach mixture.

2. Moisten edges of bottom crust. Cover with top crust (or latticed top crust). Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

3. Bake at 425 degree F in bottom third of oven for 15 minutes then reduce heat to 350 degrees F and bake for 35 to 45 minutes longer or until peaches are tender, filling thickened and crust golden. Cover edges with foil/pie shield if browning too quickly. Store at room temperature.

Double Crust Sweet Pastry
pastry for one 9" double crust | Chocolate & Zucchini

2 1/4 cups flour
2/3 cup sugar
1/2 tsp salt
14 tbsp cold butter, cubed
4 tbsp milk

1. Combine flour, sugar, salt in food processor.
2. Pulse in butter, don't overprocess.
3. Add in milk as needed just so it comes togethers when you press some between your fingers. Divide dough in half and refrigerate or freeze, well wrapped.

6 comments:

Jennifurla said...

beautiful

Helen said...

I love the pie protector, I've never seen it before. A great idea. I love summer fruits and want to get in as many baked goods as I can before the season is over.

Anne said...

I've never used the pie thing- thanks for the tip. The unbaked pie looks gorgeous with the lattice top- yum!

Lynne @ CookandBeMerry said...

I've been looking for a good pie recipe with summer fruit. I think I've found it! Thanks.

Autumn @Good Eats Girl said...

Wow! This looks amazing! And I love the pie crust protector!!

Maillardville Manor said...

I should really stop checking your blog before I go to bed, everytime it makes me hungry and I have to have a snack! It looks delicious, also did you get the pie crust protector from around here? I think I might need one!