makes one 9” double-crusted pie
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 oz.) cold, unsalted butter cut into small pieces
½ ice cold water (you may not need to add all of it)
In a large bowl, combine the flour, sugar and salt. Add the cold pieces of butter and use your fingertips to combine. Gradually add a few tablespoons of the cold water, toss to distribute; the dough should feel shaggy. Add an additional tablespoon or two of cold water, just enough so that the dough barely holds together. Gather the dough, divide it into two discs and wrap each in plastic wrap. Refrigerate for at least an hour before rolling out.
Remove one disc of dough, roll it out on a lightly floured sheet of parchment paper to a circle about 12” in diameter and about ⅛” thick. Transfer the dough to your pie plate, trim the edge so you have a 1” overhang and refrigerate. Retrieve the second disc of dough from the fridge and roll it out on a lightly floured sheet of parchment paper to a circle about 10” in diameter and about ⅛” thick. Refrigerate the top crust on a baking sheet while you prepare the filling.
Nectarine-Raspberry Filling: (adapted from Rose Levy Beranbaum)
2½-3 lbs. of ripe but firm nectarines, rinsed, (not peeled) enough to yield 8 cups of slices
1 tablespoon fresh orange juice
1 generous cup of fresh raspberries, lightly rinsed, dried on paper towels
1 tablespoon orange zest
½ cup granulated sugar
¼ cup dark brown sugar
2 tablespoons cornstarch
1 tablespoon Cointreau
egg wash made from 1 egg white beaten with 1 teaspoon water
coarse sanding sugar for sprinkling
Place the nectarine slices in a large bowl and toss with the orange juice. In a medium bowl whisk together the orange zest, sugars and salt. Add the sugar mixture to the nectarines, toss to coat and let the fruit macerate for half an hour. The fruit should yield close to 1 cup of sugar syrup; drain the fruit, placing the liquid in a small saucepan. Cook the syrup over low heat until it is reduced by about half. Let the syrup cool completely. Add the Cointreau and cornstarch to the nectarines, turning to combine. When the sugar syrup is cool, add it to the nectarines. Toss to combine then turn the fruit into the chilled pie crust. Dot with the raspberries and place top crust over the fruit. Seal edges, roll under and crimp decoratively. Cut a few steam vents in the top crust. Place the pie back in the refrigerator to chill for at least one hour. Pre-heat the oven to 425 degrees F. Place the chilled pie on a parchment lined baking sheet. Brush with egg wash and sprinkle with sugar. Bake on the bottom rack of the oven for 20 minutes. Cover the edges of the pie with aluminum foil strips after 20 minutes, reduce oven temperature to 375 degrees F and bake for an additional 45-55 minutes, until the juices are bubbling thickly around the edges of the pie and through the vents in the top crust. Cool on a rack for several hours before slicing. Refrigerate any leftovers.