Best 6 Nectarine Plum And Raspberry Pie Recipes

NECTARINE-RASPBERRY SLAB PIE

Steps:

• For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
• Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
• For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
• To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
• Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
• With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
• Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
• Let cool. Slice into wedges and serve warm or at room temperature.

PLUM-NECTARINE CRUMBLE WITH HAZELNUTS

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Toss the nectarines, plums, granulated sugar, all-purpose flour, lemon juice and salt in a large bowl.
• Make the topping: Combine the all-purpose flour, whole-wheat flour, brown sugar, cinnamon and salt in a medium bowl, then stir in the hazelnuts. Work in the butter with your fingers until clumpy.
• Spread the filling and any juices in the prepared dish. Pinch handfuls of the topping into clumps and scatter over the filling. Bake until the topping is browned and the filling is bubbling, 40 to 45 minutes. Let cool at least 15 minutes. Serve with ice cream or whipped cream.

NECTARINE AND RASPBERRY RAINY DAY PIE

Steps:

• Cut unpeeled nectarines into 1/2-inch slices; place in large bowl. Add lemon juice; gently toss to coat slices. Add raspberries and sugar; stir gently. Let stand at room temperature about 45 minutes.
• Transfer fruit and juices to colander set over 1-quart saucepan to capture liquid. Add cornstarch and salt to juices. Heat to boiling. Reduce heat; simmer until syrupy, about 5 minutes. Remove from heat; cool liquid.
• Transfer fruit in colander to large freezer plastic bag. Add cooled liquid. Seal bag; freeze for a rainy day.
• To make pie, thaw fruit and juices at room temperature. Place fruit with juices in 1 pie shell. Cover pie with second pie shell, pinching around edges to seal. Cut a few slits in top shell to allow steam to escape during baking. If necessary, cut off excess dough around edges. Refrigerate pie 1 hour before baking.
• Heat oven to 425°F. Bake pie 45 to 50 minutes or until juices begin to bubble up through slits in top crust. Cool slightly before serving.

NECTARINE-PLUM CROSTATA

Steps:

• In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
• Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
• In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
• Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

PLUM AND NECTARINE PIE

Steps:

• For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
• Add the plum and nectarine slices; gently toss plums and nectarines until coated.
• Set filling aside.
• For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
• Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
• Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat, using 1 tablespoon of water at a time, until all is moistened.
• Divide dough in half.
• Form each half into a ball.
• On a lightly floured surface, use your hands to slightly flatten one ball of dough.
• Roll dough from center to edges, forming a 12-inch circle.
• Wrap the pastry around the rolling pin.
• Unroll onto a 9-inch pie plate.
• Ease pastry into the pie plate, being careful not to stretch it.
• For top crust, repeat rolling with remaining dough.
• Transfer the filling to the pastry-lined pie plate.
• Trim the bottom pastry even with rim of pie plate.
• Cut slits in top crust to allow steam to escape.
• Place top crust on filling.
• Trim top crust 1/2-inch beyond edge of plate.
• Fold top crust under bottom crust; flute edge.
• Brush with milk and sprinkle with cinnamon-sugar.
• To prevent overbrowning, cover the edge of pie with foil.
• Bake in a 375 degree F oven for 25 minutes.
• Remove the foil.
• Bake for 20 to 25 minutes more or until top is golden.
• Cool pie on a wire rack.

RASPBERRY-PLUM PIE

Steps:

• Heat oven to 425 degrees. On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer dough to a 9-inch pie plate, gently pressing dough into pan. Trim dough 1/2 inch larger than pan; tuck excess under, forming a thick, rolled crust. Chill.
• In a large bowl, combine plums, sugar, flour, and cornstarch; toss to combine. Add raspberries, and gently toss to combine. Transfer mixture to chilled crust. Dot with butter, and return to refrigerator.
• Roll out remaining disk of dough into a 10-by-12-inch rectangle, about 1/8 inch thick. Using a fluted pastry wheel, cut dough into twelve 3/4-inch-wide strips. Lightly brush lower third of each strip with water. Place strips on top of fruit, and weave a lattice. Trim edges flush with pie pan, and gently press to seal. Chill pie 20 minutes more.
• Place pie on baking sheet; bake until crust begins to turn brown, about 20 minutes. Reduce heat to 375 degrees, and bake until crust is brown and fruit is bubbling, 40 to 50 minutes. Transfer to a wire rack to cool. Serve.