Dessert: Nectarine-Raspberry Pie

Recipe by Rose Levy Beranbaumby permission of Scribner This pie rivals peach pie for flavor and texture. The double-crust pie is piled high with lush tart nectarines interspersed with raspberries. The flesh of a nectarine is slightly firmer than that of

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Nectarine-Raspberry Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Flaky Cream Cheese Pie Crust for a 2-crust 9-inch pie
8 cups (sliced) nectarines, rinsed (5 to 6 large), pitted and sliced but not peeled
1 tablespoon freshly squeezed lemon juice
3/4 cup sugar
a pinch of salt
1 tablespoon finely grated lemon zest
2 tablespoons cornstarch
1 tablespoon kirch
1 cup raspberries

Instructions

Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Add a review for Nectarine-Raspberry Pie