Today`s recipe for the Tuesdays with Dorie group is „Blueberry-Nectarine Pie“, a recipe that was contributed by baker Leslie Mackie.
The Blueberry-Nectarine Pie is a double crust pie filled with delicious blueberries and ripe nectarines and made with a flaky pie dough topped with turbinado sugar. The first step in this recipe is, of course, the preparation of the flaky pie dough with a mix of really cold unsalted butter and vegetable shortening ( I used ice-cold lard), flour, salt and ice water. The dough can be made by hand, in a mixer or a food processor. I always make my pie dough by hand, that is just the method I like best. The pie dough has to be chilled for a good two hours before it can be rolled out. So there is plenty of time to prepare the filling of blueberries and nectarines.
The filling is cooked for a minute or two and then cooled before it gets added to the pie. I had never used that method in my pie making before. The filling consists of blueberries, nectarines, sugar, some AP flour, sea salt and freshly grated lemon zest. Only part of the fruit is cooked briefly and than the rest of the fruit gets added to the filling. That way you can easily adjust the sweetness of the cooked fruit All that is left to do is to let the filling cool.
After the dough has chilled and the filling has cooled, you roll out half and fit it in the pie plate (I used a glass pie plate).Then you add the filling, dot with butter, roll out the second half, trim, fold, crimp, brush with egg wash, sprinkle with sugar and bake until the crust is nicely browned and the filling is bubbling .
After the pie had time to rest you can enjoy a slice or even two with some vanilla ice cream!
I loved the flaky pie crust, it was easy to prepare and easy to roll out and it browned nicely in the oven. The taste testers all loved this pie especially with a bit of vanilla ice cream. They thought that the mix of blueberries and nectarines was wonderful, even better than just blueberries. I will be making this pie again – this recipe by Leslie Mackie is a definite keeper.
Our hosts for today's recipe are Hilary of Manchego´s Kitchen and Liz of That Skinny Chicken Can Bake - a big Thank You to both our gracious hosts!
To see how wonderful all the pies from the other talented Doristas turned out, please click here!