215 minutes
A delightful symphony of flavors with sweet nectarines and juicy blackberries nestled in a flaky crust.
Pie Dough, for double-crust pie
count
Nectarines, sliced
0 lb
Blackberries
cups
Light brown sugar
cups
tablespoons
tablespoons
teaspoons
teaspoons
Unsalted Butter, cut into small pieces
tablespoons
1. Pre-bake Pie Crust
Preheat your oven to 375°F (190°C). Roll out half of the pie dough and fit it into a 9-inch pie plate. Trim and crimp edges, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for an additional 5 minutes until lightly golden.
2. Prepare Fruit Filling
In a large bowl, combine sliced nectarines, blackberries, granulated sugar, light brown sugar, cornstarch, lemon juice, ground cinnamon, and salt. Gently fold to ensure an even coat.
3. Assemble and Bake Pie
Pour the fruit filling into the pre-baked crust, dot with butter pieces. Roll out the remaining dough, cover the pie, trim and crimp edges, and cut slits for steam. Bake for 50 minutes until golden brown and bubbly.
4. Cooling
Let the pie cool on a wire rack for 2 hours to allow the filling to set before slicing and serving.
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