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1
Remove the dough for the bottom crust from the refrigerator.
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2
If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
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3
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle.
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4
Transfer it to the pie pan.
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5
Trim the edge almost even with the edge of the pan.
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6
Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
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7
Place the sliced nectarines in a large bowl and sprinkle them with the lemon juice.
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8
Sprinkle on the sugar and salt and toss them gently to mix evenly.
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9
Allow to macerate for a minimum of 30 minutes and maximum of 1 hour.
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10
Transfer the nectarines and their juices to a colander suspended over a bowl to capture the liquid.
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11
The mixture will exude a full cup of juice.
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12
In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid to 1/2 cup, or until syrupy and lightly carmelized.
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13
Swirl the liquid but do not stir it.
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14
(Alternatively, spray a 4 cup heatproof measure with nonstick vegetable spray, add the liquid, and boil it in a microwave, about 12 minutes on high).
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15
Allow it to cool for about 10 minutes or until warm.
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16
Meanwhile, transfer the nectarines to a bowl and toss them with the lemon zest and cornstarch until all traces of the cornstarch have disappeared.
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17
Stir the Kirsch into the cooled syrup and pour it over the nectarines, tossing gently.
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18
Transfer the nectarine mixture to the pie shell and top with the raspberries.
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19
Roll out the top crust large enough to cut a 12-inch circle.
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20
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
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21
Moisten the edges of the bottom crust with water and place the top crust over the fruit.
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22
Tuck the overhang under the bottom crust border and press down all around the top to seal it.
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23
Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge.
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24
Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry.
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25
This will maintain flakiness and help to prevent distortion.
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26
Preheat oven to 425F at least 20 minutes before baking.
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27
Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.
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28
Place a large piece of greased foil on top to catch bubbling juices.
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29
Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble thickly through the slashes and the nectarines feel tender but not mushy when a cake tester or small knife is inserted through a slash.
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30
After 30 minutes, protect the edges from overbrowning with a foil ring.
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31
cool the pie on a rack for at least 3 hours before cutting.
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32
Room temperature, up to 2 days.
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33
The nectarines should be ripe but firm so they maintain their texture in a pie.
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34
If squishy, they lose their character.
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35
As you slice the nectarines, toss them occasionally with the sugar mixture to coat to prevent them from turning brown.
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36
The liquid must not be hot when added to the nectarines because it could cause the cornstarch to lump.
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37
Be sure to put a sheet of foil under the pie pan, as there is always a little spillover with this much fruit.
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38
For a truly crisp bottom crust, bake the pie directly on the floor of the oven for the first 30 minutes.
