Nectarine Raspberry Pie Recipe, Fruit Pie Recipe | Pie Eyed Love

Ingredients

• 2 Christie's All Butter Pastry Dough click here for recipe
• 5 large nectarines, peeled and sliced (or 7-8 small)
• zest of one lemon
• juice of 1/2 lemon
• 1/2 teaspoon pure vanilla extract
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup corn starch
• 1/4 teaspoon cinnamon
• 1 pint fresh raspberries (frozen works just fine here, don't thaw)
• 1 egg white, whisked
• 1 Tablespoon course sugar
• Roll out the larger piece of dough (keep second piece refrigerated) into a 13-inch round. Fit into a 9” pie plate. Refrigerate (or pop in the freezer if your fridge is too full like mine).
• Preheat oven to 425 degrees with the rack in the middle of the oven. Place a lipped baking sheet lined with foil on the rack to catch any juices that might bubble over.
• Combine nectarines with lemon zest and juice, vanilla and sugar. Sprinkle with the salt, corn starch, and cinnamon and stir. Gently fold in the raspberries.
• Roll out the dough for the top crust into an 11-inch round.
• Bake for 20 minutes at 425 degress. Reduce oven temperature to 325 degrees, and bake until crust is deep golden and filling is bubbly in the center, 30-50 minutes more.
• Cool completely on a rack. Enjoy!
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