In a large bowl, mix together the nectarine slices and lemon juice and then add the sugar and salt and mix well.  Allow the nectarines to macerate for a good hour and then drain them through a colander into a large, sprayed, microwave proof bowl (I used a 2L Pyrex measuring ‘cup’).  You should end up with a cup of juice.

Transfer the nectarines back into the large bowl and toss them with the lemon zest and cornstarch and mix them until there’s no trace of cornstarch.  Meanwhile, put the juice into the microwave (alternatively you could use a sprayed saucepan, but I worry about it boiling over) and boil the liquid until it’s reduced by half.  I found this to take about 10 minutes on high – swirl it occasionally, but don’t stir it.  Once it’s reduced, allow it to cool for about 15 minutes.  Preheat the oven to 450.

Stir the kirsch into the cooled, syrupy juice and then roll out your pastry as you would and fit it into the pie plate with a bit extra hanging over the edges.  Fill the prepared crust with the nectarine mixture then pour the ‘juice’ evenly over top and then sprinkle it all with the raspberries.  Cover with the second sheet of pastry, dampen, trim and flute the edges and cut a couple of air vents into the top.  Your pie will be more full than usual, I would recommend baking it on a baking sheet covered with parchment.

I baked this at 450 for 10 minutes and then covered the edges with foil, or an ‘edge protector’, and turned the heat down to 350 and baked it for another hour – check it at 45 minutes – I like the bottom crust (visible through a Pyrex pie plate) to definitely be golden brown.

Allow the pie to cool for 2 to 3 hours before serving so that it can set and you can serve it in pieces.  We enjoyed this straight up, and I wouldn’t do it any other way!