Pie filling Recipe
Yesterday, after I published my post, it occurred to me that, although I could not give you a piece of pie, I could give you the recipe for the pie filling. I usually follow an already published recipe which I could not give you for copyright reasons. However, I’ve changed this one so much from the original, that I think I can call it my own now. So, if you’re interested in making the pie pictured yesterday, all you have to do is make or buy your favorite pie crust, put in the filling, and you’ve got my husband’s favorite pie all for yourself. And I won’t tell if you choose not to share it.
Blueberry Nectarine Pie filling
1.5 pounds or about 4 cups of blueberries, rinsed and picked over for stems
3 yellow nectarines, slices thinly
1/2 of a lemon, grated and juiced
3/4 cup sugar
1/4 cup minute tapioca
1/4 tsp ground cinnamon
Preheat oven to 375.
Combine all ingredients in a large bowl and mix well.
Let stand for 15 minutes to let the tapioca soften up. This is a good time to get your pie crust ready.
Pour into prepped pie crust and top with another pie crust. Trim and seal the edges. Make sure you cut some holes in the top for steam to escape.
Brush pie with heavy cream or egg white. Sprinkle with coarse sugar.
Bake for about an hour or until the crust is nicely browned and filling is bubbling in the center of the pie.
Let cool at least until lukewarm before cutting. This takes 2-3 hours.