Closed pie with nectarines and raspberries

Ingredients:

Pie

• 3.5 cups premium flour + extra for work
• 2 tbsp granulated sugar + extra for sprinkling
• 0.5 tsp coarse salt
• 330 g chilled unsalted butter, cut into 1 cm cubes.
• 1 tbsp white or apple cider vinegar
• 1/3 cup ice water + more as needed
• Special equipment: a large rimmed baking sheet and a pizza stone, or two large rimmed baking sheets; a 1-inch star-shaped cookie cutter.

Filling

• 800 g ripe nectarines (about 6 pcs.), peeled and cut into 1 cm thick slices.
• 2/3 cup light brown sugar
• Juice of 1 lemon
• 2 tablespoons cornstarch
• 1 tsp vanilla extract
• 1/4 teaspoon coarse salt
• 1 cup raspberries
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten

Preparation:

1. In a food processor, combine the flour, granulated sugar, and salt and pulse until evenly distributed. Add about a third of the chilled butter and pulse until the mixture turns completely yellow. Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-sized pieces of butter. Add the vinegar and pulse in one quick pulse.
2. Gradually add ice water through the feed tube, pulse until evenly distributed. Squeeze a handful of dough in your hand; it should just hold its shape and be slightly crumbly. If the dough is still too crumbly, pulse again, adding up to 2 more tablespoons of ice water.
   
3. Turn the dough out onto a work surface and press it with your hands. Divide the dough in half; wrap each half in a large piece of plastic wrap, pressing firmly to form 1-cm-thick rectangles. Refrigerate the dough to firm up, at least 1 hour or up to 2 days.
4. Position a rack on the bottom shelf of the oven and place a pizza stone or a large, upside-down baking sheet on it. Preheat the oven to 200°C.
5. Filling:
   
   In a large bowl, combine nectarines, brown sugar, lemon juice, cornstarch, vanilla extract, and salt until the cornstarch dissolves. Add the raspberries and mix gently.
   
6. Pie:
   
   Let the dough rest at room temperature for a few minutes until it softens slightly, making it easier to roll. Place one piece of dough between two large sheets of floured parchment paper. Roll it out into a rectangle approximately 35 x 30 cm (14 x 12 inches). (If the dough becomes too soft, refrigerate it to firm up, then continue rolling.) Roll out the other half of the dough in the same way.
7. Place the fruit filling in the center of one piece of dough and spread it evenly, leaving at least 2.5 cm from the edges. Sprinkle the filling with pieces of butter.
8. Using a 2.5 cm star-shaped cookie cutter, cut out 4-5 stars on another sheet of dough (set the cut-out shapes aside for decoration). To transfer the dough to the pie, drape it over a rolling pin and then fold it over the filling, matching the edges with the bottom sheet of dough. Press the top and bottom edges together, then fold and crimp to create a tight border.
9. Brush the top layer of dough with beaten egg; decorate the top of the pie with cut-out stars, then brush them with egg as well. Sprinkle the pie generously with sugar. Using the parchment paper the pie is on, slide it onto another rimmed baking sheet (trim the parchment if it extends beyond the edges).
10. Place the baking sheet directly on a preheated pizza stone or baking sheet (this ensures the bottom crust is crisp and fluffy). Bake the pie until the crust is golden brown and the filling is bubbly, 45-50 minutes. If the crust is browning too quickly, cover the pie loosely with foil. Some of the filling may leak out of the holes onto the parchment; don't worry, your pie will have a rustic charm.
11. Let the pie cool. Slice and serve warm or at room temperature.