Summertime… What does it mean to you? For me, summer is never complete without a peach pie. This year I experimented with nectarines in place of peaches. We tried out a nectarine and blackberry pie with an all butter crust.
Nothing beats a ripe nectarine for snacking, standing over the sink, letting the juice drip down your hands. But baking? My interest was piqued when I heard they can be baked without peeling, which can be tedious when preparing peaches. The Little Birds and I picked up extra sweet Carmen Miranda nectarines from a local farm at Specialty Produce.
My four-and-a-half-year-old loves baking and she helped with every step. She even took this picture of me and the pie dough. Here I am shaping half of the dough into a disc before chilling it in the refrigerator for half an hour.
These nectarines were so sweet there was no need to add any sugar. In fact, I added a splash of lemon juice to try to cut the sweetness. Because they were ripe and juicy, I added a little tapioca flour to thicken up the filling. You could use flour or cornstarch, but I think they leave a starchy taste. This recipe has zero added sugar, unless you want an optional sprinkle of a pinch of turbinado sugar on the top crust.
We love eating sweet, fresh summer fruit simply. But a pie is one way to celebrate the fruit and make it the star.
Peach vs. Nectarine Pie?
And the verdict? These nectarines almost reminded me more of baked plums than baked peaches. I liked the bit of pink the skin gave the fruit, and didn’t mind the texture of the skin one bit. But as far as being easier to prep than peaches… I had a hard time cutting the nectarines off the pit. The don’t fall off the pit nicely like peach slices. Then I figured out the trick of cutting them squarely.
Here is another trick for you: if you brush a little bit of beaten egg white on to the bottom crust, it can help prevent a juicy filling from getting the bottom crust too soggy. Cracking an egg, beating the egg, and brushing it on are all great jobs for kids!
A lattice top is pretty classic for a peach or nectarine pie. I rolled out the second half of my crust recipe and used a ravioli cutter to slice strips with a fluted edge. Use the longer strips in the middle and the shorter pieces on the edges, and weave over and under. Can you tell in this photo where I messed up the pattern?
The extra bits of crust went to Little Bird to make her famous pie crust cookies. Enjoy with vanilla ice cream for dessert, or simply as is for a sorta healthy breakfast!
- 6-8 large nectarines
- 1 pint of blackberries
- 1 tablespoon of tapioca powder
- 1 teaspoon of lemon juice
- 1 tablespoon of butter
- 1 recipe for a double pie crust
- 1 egg white, gently beaten
- (optional) sprinkle of turbinado sugar
- (optional) splash of milk
- Prepare an all butter pie crust according to instructions, chill in the refrigerator while you prep the fruit.
- Wash and cut the nectarines. Wash the berries. Toss with the tapioca powder and lemon juice. Set aside.
- Preheat oven to 350* F.
- Roll out the first pie crust and gently place in the bottom of a 9" pie pan. Brush a thin layer of beaten egg white over the dough. Gently pile the fruit into the pan. Dot with little bits of butter.
- Roll out the second pie crust, then cut into slices. Decorate the top, weaving over and under, until a lattice covers the top. Brush the top crust with a bit of milk and/or sprinkle a bit of turbinado sugar.
- Bake for 45 minutes or until the crust is browned and the fruit is tender. IMPORTANT (and hard): Let the pie sit for at least one hour before cutting.
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