Nectarine Raisin Pie

November 25, 2013 by Kenmore


preparation time
0 mins

cook time




2 cup all purpose flour Crust

0.67 cup shortening Crust

0.5 teaspoons salt Crust

13 tablespoons very cold water Crust

0.67 cup brown sugar Filling

0.25 cup all-purpose flour Filling

3 cup thinly sliced nectarines Filling

1 cup raisins Filling

0.5 cup pecan pieces Filling

0.25 teaspoons maple flavoring Filling

2 tablespoons sugar Filling

1 egg yolk and 1 Tbsp water Filling


Step 1: Crust

In a medium bowl, mix flour and salt.

Step 2: Crust

Cut in shortening with a pastry blender until fine crumbs appear.

Step 3: Crust

Sprinkle with water and toss until well blended. Press firmly into a ball.

Step 4: Crust

On a lightly floured surface, roll out to a 12-inch circle. Fit loosely into a 9-inch pie pan. Trim and flute edge. For top crust, repeat rolling remaining dough.


Combine all ingredients; toss gently to coat. Transfer to pie pan.

Step 1: Top Crust

Place second crust on filling and cut slits in crust. Seal and flute edge as desired.

Step 2: Top Crust

Brush top crust with egg & water mixture and sprinkle with sugar. Cover edge with foil.


Bake in a preheated 375 oven for 25 minutes. Remove foil and bake 25 - 35 mins more or until golden. Cool on wire rack.


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