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Nectarine and raspberry pie with brown sugar pastry


Serves: 6
timePrep time: 45 mins
timeTotal time:
Nectarine and raspberry pie with brown sugar pastry
Recipe photograph by Kris Kirkham

Nectarine and raspberry pie with brown sugar pastry

Using brown sugar to make pastry gives you a gorgeous biscuity texture with a light caramel flavour. It’s softer than traditional pastry, so you’ll need to make sure you chill it properly before rolling or baking, but it’s quite forgiving, so just plug any holes with decoration and nobody will know!

Serves: 6
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
571Kcal
Fat
20gr
Saturates
12gr
Carbs
85gr
Sugars
45gr
Fibre
6gr
Protein
10gr
Salt
0.2gr

Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard

Rebecca Woollard

Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes

Ingredients

For the pastry
  • 250g plain flour
  • 75g soft light brown sugar
  • 125g soft unsalted butter
  • 1 medium egg yolk
  • mixed with 2 tbsp cold water
For the filling
  • 3½ tbsp cornflour
  • 85g soft light brown sugar
  • 8 ripe nectarines, stoned and quartered
  • 300g raspberries
To glaze
  • 1 medium egg, beaten with a pinch of salt

Step by step

Get ahead
Make the pastry up to 2 days ahead and keep chilled, or freeze it for up to 1 month.
  1. To make the pastry, pulse the flour, sugar, butter and a good pinch of salt in a food processor. Alternatively, rub the ingredients together with your fingertips in a large mixing bowl. Add the egg yolk and water mixture and mix to form a dough. Shape into a fat disc, wrap in clingfilm and chill for 1 hour.
  2. Once the pastry has chilled, mix the cornflour and sugar in a bowl and toss the nectarines in the mixture to coat. Gently mix in the raspberries, then tip the lot into a 23-24cm round pie dish with a lip. You’ll probably need to pile up the fruit to fit it in, but this is fine as it cooks down.
  3. Roll out the pastry on a floured work surface until it’s slightly thicker than a £1 coin. Cut out a circle around 25cm diameter, then use a few pastry trimmings to line the rim of the dish. Brush with egg.
  4. To cook, preheat the oven to 180°C, fan 160°C, gas 4. Brush again with beaten egg for a rich glaze, then bake on a tray for 40-50 minutes until the pastry is crisp and the fruit juices bubble up. Allow to stand for at least 10-20 minutes, then serve with ice cream or cream.

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