TWD: Blueberry Nectarine Pie

Summer is meant for fruit pies and ice cream.  I was a little worried when I saw the fruit combo for this pie, however.  I love a good blueberry pie (thought I don't like raw blueberries).  I love a ripe nectarine (though I can't stand them cooked).  Somehow, this came together in an amazing fashion.


Although I am sure that the crust recipe in the book is a good one, I stuck to my tried and true Cook's Illustrated vodka pie crust.  I know that it works for me every time.  I whipped it up and put it in the fridge to chill.  In the meantime, I started with the filling.  The recipe had me cook up some of the fruit and add the fresh to the cooked.  I started with frozen berries, so I cooked all of them to work out some of the moisture.  I also added a bit of cornstarch and water to thicken the fruit.  I didn't want to take chances.  The boy could not stop asking to taste a bit more of the filling - you know - to see if it needed more lemon juice....

My crusts rolled out beautifully.  The cooled filling was the perfect amount for my deep-dish pie pan.  The boy took care of the egg wash.

I hate when I cut the slits off center.  Ah well.  It came out looking and smelling delicious!

You'd think I'd know by now not to cut into a pie when it is still warm because the juices all run out and you don't get a solid slice.  I'm sorry.  I couldn't help myself.

And then the next day, when it was cool and set, I had a bit with ice cream. I even waited long enough to photograph it.  

This is a great fruit combo.  I would absolutely make it again!  Go check out the blogs by Liz and Hilary.  They have the recipe.  Then go make it yourself.