I was really on the fence about this pie. I'm not a fan of blueberry pie and nectarines don't exactly thrill me, but my husband thought it sounded good and I had already blown off the biscotti so here I am with a freshly baked blueberry-nectarine pie.
For the full recipe go to either That Skinny Chick can Bake! for a close read on the recipe or Manchego's Kitchen for a crumble variation. And as always check out Tuesdays With Dorie for the scoop on the whole Baking With Julia.
Anyhoo back to my pie.
The crust was pretty easy and came together without a hitch. I think I still prefer my all butter standby, but this one is good variation on the shortening and butter crust. In fact the only problem I had in making the pie was the mistaken belief that I had a lemon in the fridge. It brought the whole process to a halt until I could get my hands on one, thus the pie wasn't finished until 11:45 pm. However that didn't stop Jacob and I from having a late night slice.
Oh my is it tasty. The crust is very delicate and works well with the fruit filling. As for the filling, I ended up using an entire lemon's juice. I like my pies on the tart end of the scale and the lemon really brought out the flavors. I'm looking forward to having this for breakfast. As Jake said "It's pie, therefore it's good."
2 comments:
We added the zest of a whole lemon to ours - no pinches around here! I agree that a little tartness helps to balance the sweetness.
I've added 2 tablespoon of lemon juice (because I mis-read the recipe) and was very happy to have to!
Your pie looks yummy and I am pleased you loved the filling: we loved it,too!
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