* Originally in: fido.HOME_COO   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Double-Crust Nectarine Raspberry Pies   
    Categories: Pies, Fruits, Desserts, Pastry, Citrus   
         Yield: 12 servings   
      
   MMMMM---------------------------PASTRY--------------------------------   
         5 c  All-purpose flour   
     1 1/2 c  Cold unsalted butter; in   
              - 1/2" cubes   
       1/2 c  Cold shortening   
         1 ts Salt   
       3/4 c  Ice water   
         1 tb Milk   
         2 tb Sugar   
      
   MMMMM--------------------------FILLING-------------------------------   
         6 lb Nectarines   
         3 c  Raspberries   
         3 tb Fresh lemon juice   
       1/4 c  Quick-cooking tapioca   
       1/4 c  Cornstarch   
       1/4 ts Salt   
     1 1/2 c  Sugar   
      
     SPECIAL EQUIPMENT: a pastry or bench scraper; an electric   
     coffee/spice grinder; 2 (9") glass or metal pie plates   
     (5-cup capacity)   
      
     MAKE PASTRY: Blend together 2 1/2 cups flour, 1 1/2 sticks   
     butter, 1/4 cup shortening, and 1/2 teaspoon salt in a   
     bowl with your fingertips or a pastry blender (or pulse in   
     a food processor) until mixture resembles coarse meal with   
     some roughly pea-size butter lumps. Drizzle evenly with 5   
     tablespoons ice water and gently stir with a fork (or   
      pulse) until incorporated.   
      
     SQUEEZE A SMALL HANDFUL: If it doesnCÇÖt hold together, add   
     more ice water to dough, 1 tablespoon at a time, stirring   
     (or pulsing) until just combined. (Do not overwork   
     mixture, or pastry will be tough.)   
      
     Turn out dough onto a work surface and divide into 6   
     portions. With heel of your hand, smear each portion once   
     or twice in a forward motion to help distribute fat.   
     Gather all of dough together with scraper and press into 2   
     balls, then flatten each into a 5-inch disk. Make 2 more   
     disks in same manner with remaining 2 1/2 cups flour, 1   
     1/2 sticks butter, 1/4 cup shortening, and 1/2 teaspoon   
     salt. Chill dough, each disk wrapped tightly in plastic   
     wrap, until firm, at least 1 hour.   
      
     PREPARE FILLING WHILE DOUGH CHILLS: Cut nectarines into   
     1/2" wide wedges, then toss with raspberries and lemon   
     juice in a large bowl.   
      
     Grind tapioca to a powder in grinder, then whisk together   
     with cornstarch, salt, and sugar in a small bowl (do not   
     toss with fruit until dough is rolled out).   
      
     Roll out pastry and prepare pies: Put oven rack in lower   
     third of oven and put a large sheet of foil on rack.   
     Preheat oven to 425+.F/218+.C.   
      
     Roll out 2 disks of dough, 1 at a time (keep remaining   
     disks chilled), on a lightly floured surface with a   
     lightly floured rolling pin, into 13-inch rounds, then fit   
     into pie plates (do not trim) and chill until ready to   
     use.   
      
     Roll out remaining 2 disks (for top crusts) in same manner   
     and set aside (keep flat).   
      
     Gently toss sugar mixture with fruit and divide between   
     pie shells.   
      
     Cover pies with pastry rounds and trim edges with kitchen   
     shears, leaving a 1/2" overhang. Press edges together,   
     then crimp decoratively. Brush pastry tops with milk and   
     sprinkle all over with sugar (2 tablespoons total). Cut   
     several steam vents in top of each pie with a small sharp   
     knife.   
      
     Bake pies on foil 20 minutes. Reduce oven temperature to   
     375+.F/190+.C and continue to bake, checking frequently and   
     covering edge of each pie with a strip of foil or pie   
     shield if crusts are browning too fast, until crusts are   
     golden brown and filling is bubbling, about 40 minutes   
     more.   
      
     Cool pies to room temperature on racks, at least 2 hours.   
      
     COOKSCÇÖ 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 by Maggie Ruggiero   
      
     Makes 2 (9") pies   
      
     June 2006 | Gourmet   
      
     MM Format by Dave Drum - 02 July 2009   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... A day without potatoes is like, well, any other day   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)