I don’t know what’s harder: going to work after a long weekend or resisting the urge to devour this whole pie in one sitting.
Somehow I managed to do both.
Summer finally decided to grace New York City with its presence, and it’s had me craving all the colorful fruits. Cue the inspiration to bake this Nectarine Blueberry Pie.
Tonight we may or may not be blending the leftovers into pie shakes and watching our newest guilty pleasure: Coupled (it’s Tinder IRL!). Yes, both of those things are as amazing as they sound, and yes, you’re invited if you bring wine.
Nectarine Blueberry Pie
1 double all-butter crust prepared
3 cups nectarines, sliced
3 cups blueberries
Pinch finely grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp ground allspice
Pinch ground cloves
1/2 tsp kosher salt
Dash Angostura bitters
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing
Make the crust: Roll out your prepared pie crust, arrange in pie pan, and refrigerate while you prepare the filling.
Make the filling: Combine the fruit, lemon zest and juice, allspice, cloves, salt, and bitters in a large bowl and stir well. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired.
Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.
Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry. Sprinkle with the desired amount of demerara sugar.
Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.
Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days. But let’s be real, what are the chances it will even last that long?
Recipe courtesy of the lovely Four & Twenty Blackbirds Pie Book.