Raspberry Peach Pie

Not a good day in the kitchen. First, I did make a few modifications to the recipe. A good number of reviewers commented that it was too sweet. We’re just not into too much sweetness these days, so I cut the sugar back to 3/4 cup. Next, I used fresh fruit instead of frozen, and since my Sprouts store had a manager’s special on beautiful nectarines at $1/pound, I sub’d them for peaches. I had a box of Pillsbury pie crust that had been in the freezer for a while (actually LONG while), and it turned out to be more than a little difficult to work with (but that’s not the recipe’s fault). I used an egg wash on the crust with a sprinkle of turbinado sugar.. The biggest challenge came when I cut into the first peeled nectarine…it was NOT cling free. Wouldn’t have bought them at any price had I known that. On the positive side, the combination of the fresh nectarines and raspberries was divine. The filling was just a little runny, but nonetheless, this was a tasty treat.

Pie was delicious and the easiest I've ever made!! I would recommend covering the edge of crust with foil sooner or using lattice method because the top crust is slower to cook with all the juices. Dessert was the quietest 10 min all day. Ha!