NECTARINE CHERRY PIE
DOUGH--- 2 1/4 cups flour 2 tbs sugar 1/2 tsp salt 1/2 cup unsalted butter, cut in bits 1/3 cup solid vegetable shortening 5 tbs ice water FILLING--- 3/4 cup + 2 tbs sugar 3 tbs cornstarch 1/2 tsp cinnamon 1/4 tsp salt 2 1/2 pounds nectarines, cut into wedges 1 pound cherries 1 tbs unsalted butter, cut in bits 2 tbs heavy cream or milk
DOUGH---Pulse flour, sugar and salt in food processor until blended. Add butter and shortening, pulse until coarse crumbs form. Add water, pulse until dough pulls away from sides of bowl. Shape dough into 2 disks, one slightly larger. Wrap separately in plastic, refrigerate 30 min.
On a floured surface, roll out larger disk to a 12 inch circle. Ease into 9 inch pie plate. Turn edges under, crimp or flute. Refrigerate. Roll remaining disk between 2 sheets of wax paper to a 10 inch round. Peel off top paper. Cut fourteen 1/2 inch wide strips. Slide wax paper onto baking sheet lined with foil, freeze 10 min.
Heat oven to 400 degrees.*
FILLING---Mix 3/4 cup sugar, cornstarch, cinnamon and salt in a bowl. Add nectarines and cherries, toss to coat. Spread in pie plate. Dot with butter. Remove dough strips from freezer, let soften slightly. Arrange 7 strips over filling. Lay remaining strips diagonally in opposite direction. Tuck cut ends into filling. Brush lattice with cream, sprinkle with remaining sugar. Place on baking sheet.
Bake 30 min. Cover edges with foil then bake 20 min. longer or until crust is browned and filling bubbly. Cool. Good with a scoop of vanilla ice cream.