Nectarine Raspberry Pie

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A Note from Feedfeed

Baking a pie has never been prettier! Raspberry and nectarine filling is covered with a three different toned lattice made from cerise prickly pear powder and safflower powder. Serve a warm slice with a scoop of ice cream.

Check out our Pies feed edited by @everydaypie for 500+ recipes of this classic dessert. Whether you're filling it with seasonal fruits like peaches or blueberries or going a more savory route, this feed has recipes for all types of pie lovers! 

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ingredients

For the base :

  • 3 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/2 cup cold unsalted butter
  • 7 tablespoons ice cold water
  • Canary yellow powder
  • Cerise prickly pear

ingredients

For the filling

  • fresh raspberries
  • 3 medium nectarines, thinly sliced
  • 4 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla bean paste

Method

  • Step 1

    To make the crust, add flour, sugar, lemon zest and salt to a food processor and pulse to combine. Add cold butter and blend until crumbly.

  • Step 2

    Add 1 tbsp of ice cold water at a time until the dough is soft and sticks together when pressed between your fingers. Refrigerate for at least 1h.

  • Step 3

    To make the lattice crust, prepare the same recipe, divide into as many pieces as colors you want to make. Add natural color powder to each. Refrigerate for at least 1h.

  • Step 4

    Preheat the oven to 375°F degrees. Combine all the filling ingredients and set aside.

  • Step 5

    Roll out the plain dough to 3mm and cover the bottom of the tart pan. (I use a pan with removable bottom for easy removal). Spread the filling over the crust evenly.

  • Step 6

    Roll out the colored doughs to 3mm and cut into even strips. Place each strip over the pie into a lattice pattern.

  • Step 7

    Brush with plant milk and sprinkle with granulated sugar.

  • Step 8

    Bake for 40-45 minutes until golden brown. Let cool down and serve with vanilla ice cream!