Tuesday, July 31, 2012

Blueberry Nectarine Pie

This week’s Tuesday with Dorie selection is Blueberry Nectarine Pie. So nice to have such a seasonable recipe! The hosts this week are Hilary of Manchego's Kitchen and Liz of That Skinny Chick can Bake. You can get the full recipe for this pie on their blogs. Now this recipe is very seasonable for me here in the Pacific Northwest , but there are Tuesdays with Dorie bakers all over the world and some places it isn’t summer. So check out the Tuesdays with Dorie blog to see all the variations of this recipe.

This pie is actually quite simple: double crust, with a filling of the fruit, some sugar, and lemon zest. You cook down half of the fruit and then stir in the rest so it is a mix of the whole pieces of fruit and a softer filling. I have to say that I don’t have much experience with double crust pies, but this went together ok. I just used a regular pie pan rather than the cake pan that the recipe called for. Who has ever heard of baking a pie in a cake pan? So strange!

I really liked the combination of nectarines and blueberries. It made the filling more interesting having the different flavors. You get a bit of the tartness of the blueberries and the sweetness of the nectarines. This isn’t a super-thick, deep dish pie, that that’s ok. I thought it was the perfect ratio of crust to filling. It was especially good with vanilla ice cream! 

Recipe from Baking with Julia by Dorie Greenspan, page 384 


Paula @ Vintage Kitchen Notes said...

I used mango and blueberries, since I´m one of the unlucky ones in winter now. Great slice of pie you came up with!

Teresa said...

Very pretty! I'm looking forward to seeing all the variations, too.

Cathleen | My Culinary Mission said...

The filling certainly looks pretty!

smarkies said...

What a lovely looking pie - inside and out!

Sweet and That's it said...

Oh yes, your filling pictures is great!
I've used frozen mixed berry and nectarine (more nectarine than berries)...yummy!