Nectarine and Blackberry Pie
I've made a lot of pies in my life, this pie is by far my favorite, ever. You should definitely add this to your recipes to try list. You won't regret it!
Servings: 8
Equipment
- large mixing bowl
- 9 inch pie pan
- Rolling Pin
Ingredients
- 4 cups nectarine wedges
- 2 cups blackberries
- ½-3/4 cup sugar This is a variable. I used ½ in mine, if you like your pie a little more sweet, add in more.
- ⅓ cup cornstarch
- 1 batch pie dough
- 1 egg for egg wash
- 1 tablespoon milk
- 1 tablespoon sugar for sprinkling on top of pie.
Instructions
- Preheat the oven to 350 degrees.
- Roll half of your pie dough for the bottom of the pie. Make sure to roll large enough to get a 1-2 inch overhang all the way around. Place in the fridge while you prep the filling.
- Mix nectarine wedges, blackberries, sugar, and cornstarch in a bowl. I use a rubber spatula, so I don't break up the fruit. Pour into prepared pan.
- Next, decide on how you want to cover the top. If you have a solid top, make sure and cut some vent holes. If not, you can do lattice as I did.
- Fold under your overlap on the bottom crust. Crimp how you choose.
- Mix your egg and milk in a bowl and lightly brush over the top. Sprinkle with sugar.
- Bake until golden brown and the fruit is soft, but now mushy. If your top crust is getting too dark, cover lightly with a piece of tinfoil.
- Remove from oven. You can either serve it immediately or wait until it has cooled. It is easier to cut cool, but if you like it warm, I say go for it!
- It is delicious served on its own, with ice cream, whip cream, or even pastry cream. The sky is the limit here!
Notes
- As I mentioned above, the fruit you will use for fruit pies needs to be ripe, but not mushy. The fruit will soften enough when you bake it, you don't want to start with mushy fruit!
- I do not peel my nectarines. It softens so much when you are baking, that I don't think it is worth the effort to peel it before adding them to the pie.
- It is important to make sure your pie dough stays chilled until it hits the hot oven. Don't get stressed out, just make sure you have all ingredients ready to go before you start rolling. Or form the bottom crust and move it to the fridge while you make the filling.
- The filling needs to be thickened. Nectarines especially release a lot of juice when they are baking. I mix cornstarch in with my filling and this will thicken it while it bakes. If you aren't used to using cornstarch, this pie will change your mind!