Better Homes And Gardens Classic Cherry Pie

Nectarine-Cherry-Pie

Charles Schiller

It doesn't get better than this from-scratch lattice-work pie that features a butter crust filled with wedges of fresh nectarines and cherries tossed in a sugar-cinnamon blend and dotted with butter.

Cal/Serv: 351

Yields: 12

Prep Time: 0 hours 45 mins

Total Time: 2 hours 0 mins

Dough

2 1/4 c. all-purpose flour

2 tbsp. sugar

1/2 tsp. salt

1 stick cold unsalted butter

c. cold solid vegetable shortening

5 tbsp. ice water

Filling

3/4 c. sugar

2 tbsp. sugar

3 tbsp. cornstarch

1/2 tsp. ground cinnamon

1/4 tsp. salt

2 1/2 lb. ripe nectarines

1 lb. black- or yellow- skinned cherries, pitted

1 tbsp. cold unsalted butter

2 tbsp. heavy (whipping) cream

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You'll need a 9-in. pie plate and a baking sheet lined with foil.
Pulse flour, sugar and salt in food processor until blended. Add butter and shortening; pulse until coarse crumbs form. With motor running, add water; process just until dough pulls away from sides of bowl. Shape dough into 2 disks, one slightly larger. Wrap separately in plastic; refrigerate 30 minutes or until cold enough to roll out.
On a lightly floured surface, roll out larger disk to a 12-in. circle. Ease into pie plate. Turn edges under; crimp or flute. Refrigerate. Roll remaining disk between 2 sheets of wax paper to a 10-in. round. Peel off top paper. Using a pizza wheel or fluted pastry wheel, cut fourteen 1/2-in.-wide strips. Slide wax paper onto baking sheet; freeze 10 minutes.
Place oven rack in lower third of oven. Heat to 400°F.
Filling: Mix 3/4 cup sugar, the cornstarch, cinnamon and salt in a large bowl. Add nectarines and cherries; toss to coat. Spread in pie plate. Dot with butter.
Remove dough strips from freezer; let soften slightly. Arrange 7 strips over filling, using longest near the center. Lay remaining strips diagonally in opposite direction. Tuck cut ends into filling. Brush lattice with cream; sprinkle with remaining 2 Tbsp sugar. Place on foil-lined baking sheet to catch drips.
Bake 30 minutes. Cover edges with foil to prevent overbrowning, then bake 20 minutes longer or until crust is browned and filling bubbly. Remove to a wire rack to cool completely.
Although this pie is best the day it's made, you can make and refrigerate dough up to 3 days ahead.

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