This luscious pie is packed with fresh nectarines and frozen strawberries, with a ribbon of raspberry cream on the bottom. Nectarines have a fresh and sweet flavor and are sometimes slightly sour. White nectarines are a little sweeter, but I prefer the yellow ones for the added tang.

Serves 8–10

Crust

• 2 1/2 cups flour
• 1/2 tsp salt
• 1/4 cup oil
• 1/4 cup ice water
• 1 Tbsp vinegar

Fruit Filling

• 12 small or medium nectarines, peeled and sliced
• 1/3 cup sugar
• 2 Tbsp cornstarch
• pinch salt
• 1 tsp lemon juice, or more to taste
• 1/2 tsp vanilla extract
• 3 Tbsp raspberry cream (if not available, use seedless raspberry jam)
• 1 1/4 cups frozen strawberries, slightly defrosted and sliced in the food processor
• 1 egg
• 1 Tbsp soy milk
• sugar, for sprinkling

To prepare the crust, place flour and salt in a medium-size bowl. Pour in oil and mix with a fork until crumbs form. Add water, 1 tablespoon at a time, together with vinegar, until it forms a dough.

Divide into 2 equal parts. Shape each into a ball and place in the fridge for at least 30 minutes, or overnight.

Preheat oven to 375°F (190°C).

To prepare the filling, place nectarines in a medium-size bowl. Add sugar, cornstarch, and salt and toss to coat. Stir in lemon juice and vanilla and mix well. Let sit for 10 minutes to macerate.

Meanwhile, roll each ball of dough between two pieces of parchment paper to fit a 9-inch (23-cm) pan. Spray the pan with cooking spray. Press one dough onto the bottom and sides of the pan.

Gently spread the raspberry cream on the crust. Aside from adding a slight floral undertone, it also helps prevent the crust from getting soggy. Pour the nectarine mixture on top. Cover with sliced strawberries.

Top with the second piece of dough, sealing the ends. Pierce the dough with a fork. Combine the egg and soy milk and brush it over the dough. Sprinkle with sugar for a sweet, crunchy finish.

Line a baking sheet with parchment paper. Place the pie on the baking sheet. Bake for 45 minutes, or until golden.

This is delicious served a la mode or garnished with raspberry syrup or caramel drizzle. This pie can be frozen.

Note: If you prefer a sweeter pie, use 1/2 cup sugar instead of 1/3 cup. When the fruit is of superior quality, you don’t need more.