Ingredients
8
cups sliced unpeeled nectarines (about 6 medium)
1
tablespoon lemon juice
1
cup fresh raspberries
1/2
cup sugar
1
tablespoon cornstarch
Dash salt
2
pie shells (9 inch)
Preparation
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.
