Nectarine Raspberry Pie

I am really going to miss pies. The flaky crust, the glistening lattice, the sweet, juicy filling that ends up all over the plate. And this pie? I already miss this pie.

This nectarine raspberry pie, the ultra sweet fruit with the tart berry, was sheer perfection. The nectarines were perfect in this, because unlike peaches they have a smooth skin, so don't require peeling, which is a bit of a pain.
I like to look back at my very first pie, and realize just how far I've come. I mean, maybe I'm a bit biased, but I think this thing over here is beautiful. And then I look back, to dull crust, fake lattice top and cubed filling that didn't hold together. The times they are a changin'.
You see that peeking out behind the pie? That three ring binder. Yeah, that's the America's Test Kitchen Family Baking Book, also known as all that is good with the world. And home to the origin of the nectarine raspberry pie.
I'm showing you this shot of the filling pre-baking, since, as this pie was a gift, I thought it would be a little rude to cut a slice before giving it away. Though I thought about it. Luckily this was the type of gift the giver gets to enjoy as well.
I'm super paranoid about my fillings being too juicy and liquidy, so I altered the recipe a little. It was still on the softer side, but it held up pretty well. As for the flavor - let's just say I think the pie plate might have been licked clean.

Tip of the Day: If you want to make something like this but still harbor a fear of pie crust, you can try it out with store bought crust. Just use one for the base, and take another out of the container and roll it out slightly before cutting strips and weaving. Bake as usual.

Recipe: (adapted from America's Test Kitchen Family Baking Book)

Crust:
2 1/2 cups flour
2 tbsp sugar
1 tsp salt
6 tbsps shortening, cubed and frozen
10 tbsps butter, diced and frozen
6 to 8 tbsps ice water

Filling:
2 1/2 pounds nectarines (about 5 large), pitted and sliced
1 cup raspberries
3/4 to 1 cup sugar
1 tsp lemon zest
2 tsps lemon juice
2 tbsps cornstarch

1 egg white
demerara sugar

Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine.
Sprinkle the shortening over the flour, and pulse until it resembles cornmeal.
Then scatter the butter on top and pulse until it resembles coarse crumbs.
Transfer the mixture to a bowl, and stir in 4 tablespoons of the ice water.
If the dough doesn't come together, sprinkle a tablespoon at a time until it does.
Divide the dough into two discs and wrap in plastic wrap. Refrigerate for about an hour.

Stir the nectarines, raspberries and 3/4 cup of sugar together in a large bowl. Let sit for 30 minutes.
Drain any excess juice in a large colander, and toss the fruit with the lemon zest, juice and cornstarch. Taste a piece of the fruit. If it is tart, add an additional 1/4 cup of sugar.

Roll one disc of dough into a 12-inch circle, and carefully fit the dough into a 9-inch pie plate, leaving the overhang. Cover with saran wrap and freeze, about 30 minutes.
Fill the crust with the fruit mixture.
Roll out the remaining dough into a 10-inch circle or square and cut into strips.
Follow lattice instructions here.
Trim the excess of dough to about a 1/2 inch, and crimp to form a neat edge.

Beat the egg white and brush it on top, sprinkle with the sugar.
Bake at 425 F for 25 minutes, then reduce to 375 F and bake an additional 25 to 30 minutes.
Let cool at least two hours before serving. Cover loosely with saran wrap and store at room temperature.