Red Raspberry and Nectarine Crumb Pie
Chef Leslie Mackie
It’s peak season for fresh nectarines and raspberries and Macrina Bakery makes the most of them by baking the fruit into a pie. Forming the top crust out of almonds and buttery crumbs saves the work of rolling out pie pastry. And the filling just requires slicing the nectarines and tossing together the ingredients. The pie is a low-labor and sweet way to showcase summer flavor.
Crumble topping and pie shell
¾ cup unbleached all-purpose flour
2/3 cup sliced almonds
2/3 cup brown sugar
4 oz. unsalted butter, chilled and cut into ½-in. cubes
1 prebaked 9-in. pie shell
4 nectarines, pitted and cut into ½-in. slices
2 cups IQF whole red raspberries
½ cup granulated sugar
1/3 cup brown sugar
¼ cup unbleached all-purpose flour
¾ tsp. almond extract
½ tsp. vanilla extract
2 tbsp. fresh lemon juice
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
- For crumble topping, in bowl of electric mixer, combine flour, almonds and brown sugar. With paddle attachment, mix on medium speed for 2 to 3 minutes until it forms a coarse, crumbly texture; set aside.
- For filling, in medium bowl, combine nectarines, raspberries, brown sugar, granulated sugar, flour, almond extract, vanilla extract and lemon juice; toss to combine. Transfer filling to prebaked pie shell; evenly sprinkle with crumble topping.
- Place pie on parchment-lined baking sheet. Bake 80 to 90 minutes or until top is golden brown and bubbling at edges.
- Let pie cool for 1 hour. Serve with vanilla or almond ice cream, if desired.
Photo courtesy of Washington Red Raspberry Commission