Summer Fruit Pie

This luscious pie is packed with fresh nectarines and frozen strawberries, with a ribbon of raspberry cream on the bottom. Nectarines have a fresh and sweet flavor and are sometimes slightly sour. White nectarines are a little sweeter, but I prefer the yellow ones for the added tang.

Serves 8–10

Crust

• 2 1/2 cups flour
• 1/2 tsp salt
• 1/4 cup oil
• 1/4 cup ice water
• 1 Tbsp vinegar

Fruit Filling

• 12 small or medium nectarines, peeled and sliced
• 1/3 cup sugar
• 2 Tbsp cornstarch
• pinch salt
• 1 tsp lemon juice, or more to taste
• 1/2 tsp vanilla extract
• 3 Tbsp raspberry cream (if not available, use seedless raspberry jam)
• 1 1/4 cups frozen strawberries, slightly defrosted and sliced in the food processor
• 1 egg
• 1 Tbsp soy milk
• sugar, for sprinkling

To prepare the crust, place flour and salt in a medium-size bowl. Pour in oil and mix with a fork until crumbs form. Add water, 1 tablespoon at a time, together with vinegar, until it forms a dough.

Divide into 2 equal parts. Shape each into a ball and place in the fridge for at least 30 minutes, or overnight.

Preheat oven to 375°F (190°C).

To prepare the filling, place nectarines in a medium-size bowl. Add sugar, cornstarch, and salt and toss to coat. Stir in lemon juice and vanilla and mix well. Let sit for 10 minutes to macerate.