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Juicy Nectarine Blueberry Pie!
Bake the season with this juicy, tangy, sweet pie filled with ripe nectarines and plump blueberries.
Topped with a homemade flaky crust cut into shapes with your favorite cookie cutter, you’ll be the star of your next celebration with this delicious Nectarine Blueberry Pie!
While in our favorite grocery store the other day, with a completely different recipe in mind, I saw a giant bin of gorgeous nectarines. I took a sharp turn with my cart and chased down the ripest, most beautiful fruits I could grab. Then this pie happened and we watched some very happy folks eat it up!
Ingredient overview
- homemade or store-bought double crust pie pastry
- granulated sugar
- cornstarch or flour – we prefer cornstarch for nice clear juices
- lemon juice and zest
- fresh nectarines or peaches
- blueberries
- half of a small apple, peeled, cored and grated – we add grated apple because the natural pectin helps thicken hold the filling together.
- egg yolk for brushing on top
- milk or cream mixed with the egg yolk
- granulated sugar for topping
How to make Nectarine Pie
1. First prepare the pie crust
Prepare the pie crust as directed. Line a large baking stone or heavy duty baking sheet with foil and place in the cold oven. Preheat the oven to 375 degrees F. Roll one of the pastry disks into a circle large enough to allow a 1-inch overhand on your pie pan.
Trim the excess dough with kitchen shears. Fold and crimp the dough around the edges. Set aside
2. Mix the pie filling ingredients
Next whisk together the sugar, cornstarch and lemon zest. Place the sliced nectarines and blueberries in a large bowl. Add the sugar mixture along with the lemon juice and grated apple. Gently fold with a spatula to combine.
Pour the filling into the prepared pie crust spreading into an even layer.
3. Top with remaining pie dough
Roll out the remaining pastry and cut into shapes using a cookie cutter. Place the cut-outs over the filling.
Combine the egg yolk and milk. Brush the crust with the mixture then sprinkle with coarse sugar.
4. Bake the Pie
Place the pie on the foil lined baking sheet and bake for 75 to 90 minutes or until the crust is golden brown and the filling is bubbling. Check the pie after 45 minutes and if over-browning, tent loosely with foil.
5. Cool and serve
For best results allow the pie to cool on a rack to room temperature before slicing with a sharp knife. Serve topped with vanilla ice cream.
Store leftovers in the refrigerator for up to 5 days.
When making a fruit pie one of the biggest challenges is getting it to hold together once the juices are released.
One of my favorite tricks for a thicker filling is to mix in half a grated apple before baking. The apple helps thicken the filling, which helps it hold together with the perfect texture. Fruit pies are my jam!
While a slice of homemade pie is out of this world delicious when served warm from the oven, it holds together much better when cooled completely. This is a juicy pie with great flavor, and if cut while still warm I can’t guarantee it will hold together perfectly.
When given the chance to cool, this pie slices beautifully and tastes amazing!
You can refrigerate the pie once cooled and still have a tasty treat, and be guaranteed to not lose all the filling in a soupy mess. Pies are made to be a bit messy – so if you don’t care about perfect slices, serve it in bowls with a spoon and a big scoop of ice cream. The taste will still be fantastic no matter how it looks.
Will you enjoy your nectarine pie with our without ice cream? I’m an a la mode kinda girl myself 🙂
Thanks for PINNING!
Nectarine Blueberry Pie
Ingredients
For the filling:
- 1 Double crust pie pastry
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- zest of 1 lemon
- 7-8 nectarines pits removed, then sliced (do not peel)
- 6 ounces fresh blueberries rinsed and dried (about 1 1/2 cups)
- juice of 1 lemon
- ½ of a small apple peeled, cored and grated on a large box grater (I used Granny Smith)
- 1 egg yolk
- 1 tablespoon milk or cream
- 1 tablespoon granulated sugar for topping (optional)
Instructions
- Prepare the pie crust and refrigerate for 30 minutes or up to 3 days. (See recipe below) Line a large baking sheet with foil and set aside.
- When ready to bake, preheat oven to 375°F. Whisk together the sugar, cornstarch and lemon zest. Place the sliced nectarines and blueberries in a large mixing bowl. Add the sugar/cornstarch mixture, lemon juice and grated apple to the fruit. Using a large rubber spatula, gently fold to combine. Set aside while rolling out the crust.
- Roll out one of the pastry disks in a circle that's big enough to allow a 1-inch overhang. Trim the excess dough with kitchen shears. Fill the pastry crust with the nectarine mixture spreading into an even layer. Roll out the remaining pastry and cut into shapes using a cookie cutter. Place in a random pattern over the filling as desired.
- In a small bowl, whisk together the egg yolk and milk. rush the crust "stars" and around the top edge of the crust (see video). Sprinkle with sugar.
- Place the pie on the foil lined baking sheet and bake for 75-90 minutes or until the crust is browned and the filling is bubbling. Check the pie after about 45-60 minutes and if browning too quickly, tent loosely with foil.
- For best results allow the pie to cool to room temperature before serving. Serve with ice cream if desired. Refrigerate leftovers and enjoy!
Recipe Notes
Nutrition
Decorate for the patriotic holidays
I love the way this pie can be adapted for any holiday, or none at all. The red and the blue fruit give it a little patriotic flare, and when you add vanilla ice cream and stars you have a great 4th of July dessert.
For a nice change use a crumb topping in place of the pie crust cut-outs like we use in this Blueberry Crumble Pie recipe.
My family loves them all and were very surprised at this combination of nectarines and blueberries. To me it was a no brainer, these two fruits are great together. My husband said it almost has a rhubarb taste with the tart undertones.
Don’t forget to try our recipe for our Perfect Pie Crust in 3 easy steps complete with how-to video!
If you’ve found yourself with a few extra nectarines you might like to try this Grilled Chicken with Nectarine Relish or these luscious Fried Nectarines with Vanilla Mascarpone.
And finally, I’m craving this Iron Skillet Caramel Nectarine Crisp with ice cream on top please!
Annette
I made this pie for Independence Day. It was delicious! I didn’t have any apples to grate for its pectin. I used 1/4 cup of minute tapioca instead as well as the corn starch. It came out perfect holding together and not starchy at all. Thank you for sharing.
Tricia Buice
Thank you Annette. I’m so glad it turned out well. Tapioca is a great thickener especially in fruit pies. Enjoy!
Emma | Bake Then Eat
Nectarines in a pie……… I must make this pie, I adore nectarines they are so sweet and juicy. Great tip about the grated apple I will definetly try that in my next pie.
Tricia Buice
Thanks Emma – I know you’re going to love it! And thanks for visiting and commenting 🙂 Have a lovely weekend.
Monique
Beautiful! I have made a star spangled pie and loved it..
but you have brought everything to a whole new level w/ your gorgeous fun video and pics Tricia..your Fitbit got a workout too!
So creative!
Tricia Buice
Thanks Monique – and I love everything you bake along with your gorgeous photos. You are very observant – but the fitbit apparently knows the difference between a step and the rolling pin motion – so no credit for upper body workouts haha!
Dom
oh wow! I’ve just been mesmerised by your brilliant video! I MUST start making these too. Such a pretty pie. Adore nectarines, this must just taste of the season… and yes, our Holly used to go crazy for squirrels.. xxx
Tricia Buice
Thank you Dom! I would love to see you in a video – and can’t wait to see what you make 🙂 Hope you’ve had a lovely weekend!
Robyn
Best looking pie ever, Tricia! Wow – all those yummy flavours on one plate. Gotta love summer!
Great video too 🙂
Tricia Buice
I’m having a pie class at the end of the month if you want to stop by! Bring your favorite fruit and we’ll turn it into a delicious treat. Happy weekend Robyn!
tanna
Fruit pies are our “jam”, too. LOL! such a gorgeous pie, Tricia! I just bought nectarines yesterday and they are amazing! Perfect timing for this recipe! Enjoyed the video… though I was hoping to hear your voice. 😉 blessings and hugs ~ tanna
Tricia Buice
LOL! Hehe 🙂 I never thought about doing voice-overs on our food videos. People seem to love these quick, you can do it to, kind of videos. Thank you for coming over today! Have a beautiful weekend 🙂
Liz
Wow, this is one gorgeous pie! I need to buy some larger star cookie cutters and I’ll be set. I love this fruit combo!!!
Tricia Buice
Thanks Liz! Stars are a fun way to turn anything into a festive treat. Happy travels!
Bethany
I love how much fruit you have stuffed in this pie! Looks delicious!
Tricia Buice
We stuffed it full Bethany – just the way my family likes it. Thanks for stopping by and commenting.
cheri
Such a beautiful pie and wonderful combination of fruit. Loved the video and music, very upbeat. Way to go Tricia!
Tricia Buice
Thank you Cheri – you are so sweet 🙂 Have a terrific weekend!
Velva
That is a beautiful pie for the anyway but perfect for the upcoming July 4th weekend. Love it!
Tricia Buice
Seems like stars are a super easy way to turn anything into a festive dish Velva. Hope you are doing well and have a terrific weekend. Thank you!
Angie@Angie's Recipes
You make the most beautiful pies and pastries! This looks stunning, Tricia.
Tricia Buice
Thank you Angie – I love to bake and love to share. Come on by and I’ll cut you a big piece!
Gerlinde/Sunnycovechef
I love your video and I will whistle all day. The pie looks wonderful and what a great tip to add ½ of a grated apple. I add a grated apple to some of my jams when I don’t use pectin and it really helps with the thickening. Have a wonderful weekend.
Tricia Buice
Apples are a wonderful fruit Gerlinde – love that you put it in your jams. Thank you so much!
Monica
Oh my word – what a knockout, Tricia! You make me consider abandoning chocolate cakes and going for a fruit pie. I love those stars on top and I’d love to try this nectarine-blueberry combination. It’s stunning all round. Your family is so lucky to get to feast their eyes – and their tummies – on this!! Happy upcoming weekend!
Tricia Buice
Thank you Monica and don’t stop making those gorgeous chocolate cakes! I love your chocolate recipes and especially those beautiful cakes. I’ve had guys in the house finishing my 14 month long kitchen and half-bath renovation. They had pie and now they want more – haha. Pie seems to attract guys like flies 🙂 Happy weekend to you!
sue | theviewfromgreatisland
That star crust is beyond adorable, and I love the video! I’ve made a blueberry nectarine crumble pie and the combo is one of my faves…I’m so excited for summer fruit I can’t stand it 🙂
Tricia Buice
You are an inspiration Sue! Summer fruit is so perfect in every way – can’t wait to make more pies!
Jennifer @ Seasons and Suppers
Your pie making skills have me in awe 🙂 Loving the nectarine/blueberry combination. Perfect! (and great video 🙂
Tricia Buice
Thank you very much Jennifer – and thanks for the encouragement to make a pie video! It was great fun, and perhaps there are more to come. Have a terrific weekend and happy baking.
Chris Scheuer
Wow, that video!!! I’ve always admired your beautiful pies. Now you’ve convinced me that I can do it too! It’s a gorgeous pie and a wonderfully done video!
p.s. I love getting deterred at the market with something like first of the season nectarines! I had the same thing happen recently and came home and created a new salad. Too bad we’re not neighbors, we’d have a whole meal!
Tricia Buice
You are so sweet Chris – and an amazing baker! We would make good neighbors – and I would gladly eat one of your gorgeous salads any day. Have a terrific weekend and thanks so much!