Double-crust Nectarine Raspberry Pies

Image of Double-crust Nectarine Raspberry Pies, Gourmet Magazine
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Ingredients

For pastry

  • 5 cups all-purpose flour
  • 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch cubes but left in sticks
  • 1/2 cup cold vegetable shortening (preferably trans-fat-free)
  • 1 teaspoon salt
  • About 3/4 cup ice water
  • 1 tablespoon milk
  • 2 tablespoons sugar

For filling

  • 6 lb nectarines
  • 3 cups raspberries (3/4 lb)
  • 3 tablespoons fresh lemon juice
  • 1/4 cup quick-cooking tapioca
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar

Description

Nestled In A Flaky Crust, Nectarines And Raspberries Tease The Best Out Of Each Other—these Pies Are Fragrant And Floral, Sweet And Tart.

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