Double-Crust Nectarine Raspberry Pies

Double-Crust Nectarine Raspberry Pies
Photo by Gueorgui Pinkhassov

Ingredients

  • 6 pounds nectarines
  • ¼ cup cornstarch
  • 1 ½ cups unsalted butter
  • 1 tablespoon milk
  • 1 pastry or bench scrape
  • ¼ teaspoon salt
  • 5 cups all-purpose flour
  • + 10 more ingredients
    • ¾ cup water
    • 2 tablespoons sugar
    • 3 tablespoons fresh lemon juice
    • 1 electric coffee/spice grinder
    • ¼ cup quick-cooking tapioca
    • 1 ½ cups sugar
    • 1 teaspoon salt
    • 3 cups raspberries
    • ½ cup vegetable shortening (preferably trans-fat-free)
    • 2 (9-inch) glass or metal pie plates

Blend together 2 1/2 cups flour, 1 1/2 sticks butter, 1/4 cup shortening, and 1/2 teaspoon salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice wate...

View full recipe at Epicurious

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