Baking with Julia – Blueberry Nectarine Pie

So this one had me doubting the recipe again and I want to say right off the bat that I was wrong to do it. I mixed up the dough on Friday night and I decided to just do the whole recipe because it didn’t seem easily halvable (math is not my strong suit peeps) and I checked the book about 6 times before I put in the shortening because it just seemed like SO MUCH! I also decided to follow the instructions and use my paddle instead of the whisk attachment that I normally use when making pastry in my stand mixer and that seemed wrong to me as well. I like using the whisk because it seems like it acts more like a pastry cutter while the paddle seems more meant for blending. Looking at the dough in the bowl I was very, very doubtful. I make pie a lot and my pie dough doesn’t usually look anything like the cookie-doughish consistency that this one took on. But I separated it into four pieces and wrapped it up to wait for a day when I had time to bake.

The fruit portion of this was a cinch – after I managed to de-pit the nectarines that is. I don’t have a lot of experience with stone fruits. My parents never bought them growing up and I never seem to think to do it myself. I maybe should have cooked the fruit a little longer because I didn’t feel like the juice ever really thickened. I didn’t end up adding any lemon juice at all because I thought it tasted very nice without it. Then I took out the dubious crust and guess what, it rolled out like a charm! Oh me of little faith! I did think it was a little floppy and hard to manipulate decoration-wise though. I usually like to make mine look a little fancier but it wouldn’t cooperate with me very much even after the 20 minute chill. I slipped it into the oven with an aluminum foil lined baking sheet on the rack underneath with a little bit of worry. I just was not sure that this crust was going to work out, but as you can see I was totally wrong:

Perfectly golden and crusty looking, no? I didn’t cut it until this morning and everything about it was delicious. I distributed it to all my regular taste testers at work and the vote was unanimous – it’s a winner! I never would have put these two fruits together on my own and I’m so glad I’ve tried it now because I know I’ll make it again. This is definitely one of my favorite pies I’ve made this year. I hope all the rest of the TWD bakers liked it as much as I did! If you want to have one for your very own, check out Liz at That Skinny Chick Can Bake or Hilary at Manchego’s Kitchen for the recipe.

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32 thoughts on “Baking with Julia – Blueberry Nectarine Pie

  1. I was very happy with the pie crust. I wanted to make mine look pretty but couldn’t find my cutters! Oh well, next time. There will be a next time. Your pie came out great looking.

  2. Probably… you should try to make it again in a couple of weeks, on a Tuesday, maybe the 14th, to hone the new technique.

    • I didn’t put the pie plate directly on the baking sheet, I put the foil-lined sheet on the rack below so I didn’t have any problems. I would have been leery about putting it directly on the sheet too.

  3. Looks wonderful! Glad to hear that I am not the only one who reads and then rereads and then rereads again a recipe when it doesn’t seem right. I, too, have resigned myself to trust that there must be a reason, otherwise they wouldn’t have written it that way. it’s the same thing with my kids, I remind them that I wouldn’t tell them to do something a certain way unless I had a good reason for it. They haven’t caught on yet, though.

  4. Beautiful pictures, and pie. I too had the same doubts about the shortening, but mine were unfortunately fulfilled. Every bite I had a slick coating on my tongue from the shortening.

  5. This was a great pie – the filling was tasty (we upped the lemon a bit in ours) and the dough was fiddly, but perfect in the end.

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