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Nectarine Blueberry Pie
3 lb Nectarines, peeled, pitted and sliced
1 1-pint basket fresh blueberries
3/4 c Plus 3 T sugar
3 tb Quick-cooking tapioca
1 1/2 tb Grated lemon peel
Basic Pie Crust Dough (see separate recipe)
1 Egg, beaten to blend (glaze)
Mix nectarines and blueberries in large bowl. Mix 3/4 C sugar, tapioca and lemon peel in small bowl. Add to fruit. Toss to coat. Let stand until tapioca is moistened, about 15 minutes.
Preheat oven to 425'F. Divide dough into 2 pieces, 1 slightly larger than the other. Poll larger dough piece our on lightly floured surface to 1/8-inch-thick round. Transfer to 10-inch- diameter pie dish with 2-inch-high sides. Roll remaining dough piece out on floured surface to 14-inch round.
Spoon fruit filling into pie shell. Top with 14-inch dough round. Press edges to seal; trim off excess dough. Crimp edges decoratively. Brush top with glaze. Sprinkle remaining 3 tablespoons sugar over. Cut 5 slits through top crust, spacing evenly. Bake 15 minutes. Reduce oven temperature to 350'F and bake until top is golden brown and juices bubble, covering edges with foil if browning too quickly, about 50 minutes. Cool at least 1 hour. Serve warm or at room temperature.
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