Blueberry Nectarine Custard Pie
The official last day of summer is September 23rd, something that I don’t really want to talk about. It’s been a great summer, and as much as I like the fall, I’m sad to see the season end. Some of my very favorite things about Seattle happen from June through September: long sunny days, great hiking, and extraordinary fruit.
Rather than mourn summer’s passing, I figure we should celebrate the end of the season with with a final pie!
Also – you may have noticed some scheduling changes around S&S over the past few months. And then there’s been a whole lot of of Strudel this month, and not a word from Streusel… more info what we’re up to on the next page.
The most notable formatting changes we’ve made in the last few months is that we’ve introduced a monthly theme, that we’re *mostly* sticking to (this month hasn’t been quite as linear, I know). Also, Streus and I are taking turns posting, every other week, and we’re really enjoying that.
This month, though, it’s been all me – for a very good reason. First up, the International Food Bloggers Conference is in September, and they ask that attendees blog about the conference on three different posts. Happy to do it, and this year the responsibility is all mine, since Streusel isn’t able to fly out for the event.
And there’s another reason I’ll be distracted and away from the computer for a bit. Brandon and I are off on an adventure – we’ll be traveling to Tanzania(!) to hike Kilimanjaro (joined by our good friends), then will head out on a short safari, then off to Zanzibar for a few days. It’s absolutely the vacation of a lifetime, and we’ve been preparing hard (mostly by going to REI, but with a solid amount of hiking/training thrown in for good measure). We’ve put a ton of planning into this trip, and we’re excited to finally head out (and as a matter of fact, I’m scheduling this post ahead of time, so when you’re reading this – if all goes as expected – we’ll have just started out on our hike!)
At the same time, Streusel – as we’ve mentioned – has been in the middle of selling/buying homes, and moving, so hasn’t had a lot of extra time this month. Between both of our schedules, we decided that September’s posts would belong to me, and she’d manage the blog in October. Which – as an aside – she’ll get to do from her brand-new kitchen, something I think we all can agree is incredibly exciting!
So, the best way I can think to celebrate all our exciting upcoming events (and honor – not mourn!) the end of summer, is with this sweet and fruity pie made with summertime in my heart.
Blueberry Nectarine Custard Pie
4 cups sliced nectarines
4 cups blueberries
1 cup sugar
1/2 cup flour
3 eggs + 1 egg yolk
3 tablespoons milk + an additional splash
1 recipe of this pie crust
Preheat oven to 425 degrees
In order to easily remove the skin from the nectarines, they should be blanched. Boil a large pot of water, and while the water heats, cut a large X on the bottom of the fruit. When the water comes to a rolling boil, add the nectarines and cook for 30-45 seconds (depending on the size of your pot of water, you may need to do this in batches). Remove with a slotted spoon and immediately dunk in ice water. Starting at the X, peel off the skin of the fruit, and cut the nectarines into cubes.
In a large mixing bowl, mix all of the ingredients – nectarines, blueberries, sugar, and flour. In a separate small bowl, whisk together the eggs and milk, then add to the fruit mixture and stir to combine.
Roll out 1/2 the pie dough and place into pan. Pour in fruit mixture, then roll out top layer. Cut into strips or decorate how ever you fancy, just making sure to cut space for steam to escape. Whisk together the egg yolk with a splash of milk, and paint over the top crust.
Place in pie hot oven and bake for 25 minutes at 25 degrees, then lower heat to 400 and bake for another 30-40 minutes.
September 27, 2015
This entry was posted in baking, pies and tagged dessert, fruit pie, summer.