nectarines, apricots and peeled peaches, sliced 1/4 inches thick
pinch each, ground allspice and nutmeg
lightly beaten, for egg wash
Preheat oven to 375°F (180°C). Combine flour and salt. With cool fingertips, rub shortening pieces lightly into flour until mixture resembles coarse meal. Add water, a little at a time, until dough just comes together. Don’t overmix. Divide the dough into two equal sized disks, wrap in plastic and chill for at least 30 min.
Meanwhile, toss fruit, lemon zest, juice, sugar, corn starch and spices together in a large bowl until just combined. Set aside. Dust work surface with 1 tbsp (15 mL) flour and roll one disc of dough into a circle, 1/8 inch ( 3 mm) thick and slightly larger than a 9-in. (23 cm) pie plate. Transfer dough by wrapping it loosely around rolling pin, then unwrapping gently over pie plate. Fit into plate with dough overhanging edges slightly. Add prepared filling. Egg wash the rim of the dough.
Roll out second disc of dough the same way and lay over fruit filling. Using a sharp knife, trim dough around edges of pie so it’s flush with pie plate. Crimp edges together securely using your thumb and two fingers. Vent the top with a hole cut in the middle. Brush with egg wash.
Bake on a tray set on the middle rack of oven for 40 min. or until golden around the edges. Allow to cool completely before slicing.
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