Raspberry-nectarine pie

They just came out of the oven - two juicy pies, deep garnet and golden with a crumble topping. Frost came last night so the last of the fresh local fruits will be disappearing from the farmers market. I used a mix of fresh raspberries and nectarines for this luscious treat. Here's how I did it
Ingredients: makes 2 pies, freeze one for later
Pie Crust:
1 c. brown rice flour
1 c. gluten-free baking mix
6 T butter
6 T margarine
dash salt
1 t. xanthan gum
1 T sugar
1/3 c. cold water

Mix dry ingredients well. Cut in butter and margarine with a pastry cutter or fork. Add water a bit at a time and knead together until the mixture makes a ball. Chill briefly before rolling or patting out into a greased pie tin. Divide into two balls. I just mushed the crust out with my hands and saved the hassle of getting out the rolling pin and cloth. Makes two bottom crusts.

Filling
1 qt raspberries
3 or 4 good-sized ripe nectarines
1/2 c sugar or to taste
4 T. cornstarch

Put raspberries into a bowl sprinkle with 1/4 c sugar and dust with 2 T. cornstarch, do the same to the cut-up nectarines. Let stand for at least a 1/2 hour to macerate the fruit and develop their juices. Evenly divide the two fruits into each pie crust.

Topping:
1/2 c. brown rice flour
1/2 c. sugar
6 T. butter
1/2 c. walnuts

Mix butter in with rest of ingredients until good and crumbly. Divide and sprinkle over pies.

Put pies in a preheated 350F oven and bake until fruit starts to bubble and set - 35-45 minutes.

Allow to cool slightly before slicing or it will run all over the place! Enjoy!