Two 9-inch pie crusts
Non-stick sauce pan
8 cups Nectarines, pitted and sliced (approximately 5 – 6 large)
1 tablespoon Lemon Juice
1/2 cup Sucanat Sugar
½ teaspoon Sea Salt
1 tablespoon fresh grated Lemon Zest
2 tablespoon Arrowroot or Corn Starch
2 cups fresh or frozen (thawed) Raspberries
Place the sliced nectarines and raspberries in a large bowl and drizzle with the lemon juice and sprinkle on sugar and salt then toss them gently to mix evenly. Allow to marinate for 30 minutes to one 1 hour.
Transfer the nectarine mixture and juices to a colander suspended over medium bowl to capture the liquid.
In a small non-stick saucepan, over medium-high heat, reduce the captured liquid by half until a syrupy and lightly caramelized sauce and set aside to cool.
Transfer the nectarines to a bowl and add lemon zest and starch and mix well. Add the cooled sauce and toss once more.
Pour the nectarine raspberry mixture onto your pie shell and then cover with a second shell, crimping the edges well and make slits in the top.
Bake at 375 degrees on the lowest level shelf on top of a baking stone or baking sheet for approximately 45 minutes or until the juices bubble through the slits.
Cool pie completely before serving.