Summer in a Pie
Every summer for the past 12 years I have made this pie. It says summer to me more than any other dessert I make. We all look forward to the time during the summer when fresh nectarines are plentiful, heavy, and flavorful. Most of us in my family love nectarines more than peaches because there is none of that annoying fuzz. Also, they seem to me to have more flavor. Peaches can be bland, but nectarines, even the ones that are not as ripe are packed with flavor. If a peach is not sweet, it’s almost not worth eating, but nectarines can be a little tart and still be really good, especially in this pie.
Blueberry Nectarine Pie.
I have blogged about this pie before. It is the husband’s favorite pie and I make it several times each summer. And we rarely share it. If I make one to share, I have to make another one right after just for
him us. Over the years, I have adjusted the recipe according to our tastes. The biggest change I have made is to use tapioca instead of flour and I no longer cook any of the filling ahead of time. This saves oodles of prep time because you don’t have to wait for the filling to cool and we prefer the clean flavor of the tapioca. You can find my recipe for the filling here.
This pie almost did not get made in time for Tuesday’s with Dorie this week. I got a little bit of a cold after coming home from my friend’s house and have basically been sitting around and watching the Olympics any chance I can get. Oh, all right, I’d be doing that anyway, even if I did not have a cold! Anyway, I felt better today when I got up and decided to get it done (even if I had to give up watching a little of the Olympic action).
The first thing I did was look in the freezer to see if I had any spare pie crust disks in there. I had one, but the recipe calls for two, and a one crust pie is not an option in my house, especially with this pie. It has been some years since I have made the pie crust recipe out of Baking with Julia. It used to be my go to recipe for pie crust, but I have since developed my own recipe. This morning, though, I discovered that my buttermilk had to be thrown out, so I used the recipe in the book with a couple of changes. I used 5 ounces of shortening and 12 ounces of butter. We like our crusts with more butter around here. Also, I substituted 8 ounces of the flour for the same amount of whole wheat pastry flour–this way I can say that it is healthy!
Have I said how much we love this pie? I bet this pie will be gone within 24 hours. If pie eating were an Olympic event, one of us (I won’t say which one) might win a medal. If you want to try your hand at this event, go visit this blog and this blog for the original recipe from the book. Or, you can follow my links above to my altered recipes.