Double-Crust Nectarine Raspberry Pies

Name: Double-Crust Nectarine Raspberry Pies
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters cornstarch; 1 liters all-purpose flour; 177 milliliters About ice water; 3 Tbsps fresh lemon juice; 1 Tbsp milk; 3 kilograms nectarines; 59 milliliters quick-cooking tapioca; 340 grams cups raspberries; 0 teaspoons salt; 355 milliliters sugar; 355 milliliters sticks cold unsalted butter, cut into 1/2-inch cubes but left in sticks; 118 milliliters cold vegetable shortening (preferably trans-fat-free)

Double-Crust Nectarine Raspberry Pies might be just the dessert you are searching for. This recipe makes 16 servings with 527 calories, 6g of protein, and 25g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up vegetable shortening, nectarines, milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Blend together 2 1/2 cups flour, 1 1/2 sticks butter, 1/4 cup shortening, and 1/2 teaspoon salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps.

Ingredients you will need

Shortening

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Blender

Bowl

Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.

Ingredients you will need

Water

Squeeze a small handful: If it doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)

Ingredients you will need

Water

Dough

Turn out dough onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5-inch disk. Make 2 more disks in same manner with remaining 2 1/2 cups flour, 1 1/2 sticks butter, 1/4 cup shortening, and 1/2 teaspoon salt. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Shortening

Butter

Dough

All Purpose Flour

Salt

Wrap

Equipment you will use

Plastic Wrap

Cut nectarines into 1/2-inch-wide wedges, then toss with raspberries and lemon juice in a large bowl.

Ingredients you will need

Lemon Juice

Raspberries

Nectarine

Equipment you will use

Bowl

Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and sugar in a small bowl (do not toss with fruit until dough is rolled out).

Ingredients you will need

Corn Starch

Tapioca

Dough

Fruit

Sugar

Salt

Equipment you will use

Whisk

Bowl

Put oven rack in lower third of oven and put a large sheet of foil on rack. Preheat oven to 425°F.

Equipment you will use

Aluminum Foil

Oven

Roll out 2 disks of dough, 1 at a time (keep remaining disks chilled), on a lightly floured surface with a lightly floured rolling pin, into 13-inch rounds, then fit into pie plates (do not trim) and chill until ready to use.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Roll out remaining 2 disks (for top crusts) in same manner and set aside (keep flat).

Ingredients you will need

Roll

Gently toss sugar mixture with fruit and divide between pie shells.

Ingredients you will need

Pie Crust

Fruit

Sugar

Cover pies with pastry rounds and trim edges with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively.

Brush pastry tops with milk and sprinkle all over with sugar (2 tablespoons total).

Ingredients you will need

Sugar

Milk

Cut several steam vents in top of each pie with a small sharp knife.

Equipment you will use

Knife

Bake pies on foil 20 minutes. Reduce oven temperature to 375°F and continue to bake, checking frequently and covering edge of each pie with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, about 40 minutes more.

Equipment you will use

Oven

Aluminum Foil

Cool pies to room temperature on racks, at least 2 hours.

·Dough (in disks) can be chilled up to 1 day.·Pie shells can be made 1 day ahead and chilled, loosely covered. Pastry rounds for top crusts can be rolled out and chilled, layered between sheets of plastic wrap. Bring pastry rounds to cool room temperature before assembling pies.

Ingredients you will need

Pie Crust

Dough

Wrap

Equipment you will use

Plastic Wrap