Name: Double-Crust Nectarine Raspberry Pies
Cook time: 1 1/2 hr
Total time: 6 hr
Yield: Makes 2 (9-inch) pies
Ingredients: 5 cups all-purpose flour; 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch cubes but left in sticks; 1/2 cup cold vegetable shortening (preferably trans-fat-free); 1 teaspoon salt; About 3/4 cup ice water; 1 tablespoon milk; 2 tablespoons sugar; 6 lb nectarines; 3 cups raspberries (3/4 pound); 3 tablespoons fresh lemon juice; 1/4 cup quick-cooking tapioca; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 1/2 cups sugar; a pastry or bench scraper; an electric coffee/spice grinder; 2 (9-inch) glass or metal pie plates (5-cup capacity)

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Double-Crust Nectarine Raspberry PiesGueorgui Pinkhassov

Nestled in a flaky crust, nectarines and raspberries seem to tease the best out of each other — these pies are fragrant and floral, sweet and tart. Even if you've never had the combination of fruits before, it instantly tastes like an American classic.

Cooks' notes:

·Dough (in disks) can be chilled up to 1 day.
·Pie shells can be made 1 day ahead and chilled, loosely covered. Pastry rounds for top crusts can be rolled out and chilled, layered between sheets of plastic wrap. Bring pastry rounds to cool room temperature before assembling pies.

Recipe notes

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