I have baked a lot of different things in my life, my mom got me started young, and we spent MANY days in the kitchen together over the years. Times that I will always cherish, and times that taught me a lot about baking, and life in general. Somehow though, we never got around to making a pie, so I decided to tackle this all on my own, I did call my mom for any last-minute advice she might have.
I was determined to have this turn out nicely, I really took my time and read through the recipe carefully before I even started (I have a history of skipping over parts and having to start over, see, I did learn something good from all that time in the kitchen with mom). I think it turned out pretty darn good, I even made the crust from scratch and did a lattice top! The inside was a little watery, I think I will just add a little more flour next time, I had REALLY ripe nectarines.
The recipe I used? Well one from Canadian Living of course, Raspberry Nectarine Pie, two of my favourites in one pie together!
Classic Pie Dough
2-1/2 cups all-purpose flour
3/4 tsp salt
2/3 cup cold unsalted butter , cubed
1/3 cup cold lard , cubed
1/2 cup cold water , (approx)
In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces. Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Raspberry Nectarine Pie
Classic Pie Dough recipe
1 egg yolk
2 tsp coarse sugar
5 cups sliced pitted ripe firm nectarines
1-1/2 cups raspberries
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 tbsp lemon juice
Filling: In large bowl, combine nectarines, raspberries, sugar, flour and lemon juice; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.