Nectarine Blueberry Pie

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5 from 2 votes

Bake the season with this juicy, tangy, sweet pie filled with ripe nectarines and plump blueberries.

Prep Time45

Cook Time1 15

Total Time2

Course: Dessert

Cuisine: American

Keyword: blueberry, dessert, nectarines, pie

Servings:

Calories: 253kcal

Author: Tricia

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!

Notes

Try our recipe for our Perfect Pie Crust in 3-Easy Steps with how-to video!

If you have leftover pastry scraps re-roll the extra dough and cut into "crust cookies." Once the pie is done, place the crust pieces on the baking sheet, brush with the remaining egg wash, then sprinkle with sugar and cinnamon for a simple sweet "crust cookie.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition