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Parve
Easy
2 Hours
Diets 
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.
2 and 1/2 cups Glicks Flour
1/2 teaspoon salt
1/4 cup oil, such as Gefen Canola
1/4 cup ice water
1 tablespoon Gefen Vinegar
12 small or medium nectarines, peeled and sliced
1/3 cup sugar
2 tablespoons Gefen Cornstarch
pinch salt
1 teaspoon Gefen Lemon Juice, or more to taste
1/2 teaspoon vanilla extract
3 tablespoons raspberry cream (if not available, use seedless raspberry jam)
1 and 1/4 cups frozen strawberries, slightly defrosted and sliced in the food processor
1 egg
1 tablespoon soy milk
sugar, for sprinkling
Place flour and salt in a medium-size bowl. Pour in oil and mix with a fork until crumbs form. Add water, one tablespoon at a time, together with vinegar, until it forms a dough.
Divide into two equal parts. Shape each into a ball and place in the fridge for at least 30 minutes, or overnight.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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 Gefen Parchment Paper to fit a nine-inch (23-centimeter) 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.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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