Nectarine and raspberry pie

Nectarine and raspberry pie by ❤How do you like this lattice crust? It is naturally colored with cerise prickly pear powder and safflower powder ❤Recipe below!
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For the base:
375g (3 cups) all purpose flour
30g (2tbsp) granulated sugar
1/2 teaspoon salt
1 tsp lemon zest
125g (1/2 cup) cold unsalted butter / vegan butter cut into small chunks
7-8 tablespoons ice cold water

To make the lattice crust, use the same recipe and add canary yellow powder and cerise prickly pear 

For the filling
400g fresh raspberries
300g (3 medium) nectarines, thinly sliced
30g (4 tbsp) cornstarch
100g (1/2 cup) granulated sugar
2 tablespoons lemon juice
1 tsp lemon zest
1 tsp vanilla bean paste

To make the crust, add flour, sugar, lemon zest and salt to a food processor and pulse to combine. Add cold butter and blend until crumbly. Add 1 tbsp of ice cold water at a time until the dough is soft and sticks together when pressed between your fingers. Refrigerate for at least 1h.

To make the lattice crust, prepare the same recipe, divide into as many pieces as colors you want to make. Add natural color powder to each. Refrigerate for at least 1h.

Preheat the oven to 190C degrees.
Combine all the filling ingredients and set aside.
Roll out the plain dough to 3mm and cover the bottom of the tart pan. (Use a pan with removable bottom for easy removal).
Spread the filling over the crust evenly.

Roll out the colored doughs to 3mm and cut into even strips. Place each strip over the pie into a lattice pattern.

Brush with plant milk and sprinkle with granulated sugar.

Bake for 40-45 minutes until golden brown.

Let cool down and serve with vanilla ice cream!
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