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Recipe

Nectarine-Strawberry Sheet Pan Pie

Servings: 12 to 15

Nectarines lend zing to the sweetness of the strawberries and a hint of almond.

Ingredients

  • 1 recipe Sheet Pan Pie Crust, unbaked, at room temperature
  • 3 lb. nectarines, sliced into 1/4- to 1/2-inch wedges
  • 1-1/2 lb. strawberries, stemmed (halved if very large)
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 3/4 tsp. almond extract
  • 1 large egg
  • 2 Tbs. heavy cream or milk
  • 1/3 cup sliced almonds
  • Turbinado or demerara sugar

Preparation

  • On a lightly floured surface (or on a sheet of parchment), roll the dough into a 1/4-inch-thick rectangle about 15×20 inches.
  • Roll the dough onto a rolling pin, and gently unfurl it onto a large rimmed baking sheet lined with parchment.
  • Position a rack in the bottom third of the oven and heat the oven to 425°F.
  • Put the fruit in a large bowl. In a small bowl, whisk the granulated sugar and cornstarch. Add the sugar mixture and extract to the fruit, and toss to combine.
  • Spoon the filling into the center of the crust and spread into a rectangle, leaving about a 2-1/2-inch border on all sides. Fold the border of dough over the sides of the filling.
  • In a small bowl, whisk the egg and cream. Lightly brush the edge of the dough with the egg wash. Sprinkle with the almonds, gently pressing to adhere, and then turbinado sugar.
  • Transfer the pie to the oven. Bake until the filling is bubbling and the crust is golden brown, about 45 minutes. Rotate the pie halfway through baking for even browning; tent with foil if the pie is browning too quickly.
  • Cool for at least 15 minutes before serving.

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