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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!
- 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
- 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 🙂
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Nectarine Blueberry Pie
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)
- 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!
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!
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