Tuesdays with Dorie BWJ: Blueberry-Nectarine Pie
July 31, 2012 at 12:01 am | Posted in BWJ, groups, pies & tarts, sweet things, tuesdays with dorie | 17 CommentsTags: baking, fruit, pie
Yeah, I know that just a couple of weeks ago I declared crisp to be the new pie. And now here I am with an old school pie. A big pie, too…not my normal half-sizer, but a full nine-inch pie. A pie that I can eat while I watch the Olympics– ha! Leslie Mackie’s Blueberry-Nectarine Pie is actually a favorite recipe. I’ve made this pie several times in summers past and it’s always great. I really love nectarines, even more than peaches, I think.
There are a couple of wacky instructions in the recipe that I don’t go by. First, it says to assemble the pie in a one-inch tall nine-inch cake pan. That’s weird…why not use a pie pan? I do. Then it says to cool the pie for 30 minutes before cutting. Trust me, it needs to cool much longer than that if you don’t want your filling to pour out when you slice it. I always try to bake my pies in the morning, so that by dinner time, they are well-set.
By the way, I spent last week on the West Coast, mainly visiting my family in Seattle. I had my mother take me to Mackie’s Macrina Bakery in SODO one afternoon. I didn’t see this pie there, but the breads are amazing.
For the recipe, see Baking with Julia by Dorie Greenspan or read Hilary’s Manchego’s Kitchen and Liz’s That Skinny Chick Can Bake. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
I loved this pie. Your pictures look great! I made the mistake of cutting into the pie way too early. It was so runny (but still delicious!)
Comment by NickkiT— July 31, 2012 #
Great looking pie. I thought the cake pan comment was strange too!
Comment by cynthial1956— July 31, 2012 #
From a fellow TWD participant, your pie is just lovely. It looks like it turned out perfectly! Glad to bake with you 🙂
Comment by Jess Wakasugi {Life's Simple Measures}— July 31, 2012 #
Beautiful, Steph! So glad you enjoyed it. 🙂
Comment by Jessica of My Baking Heart— July 31, 2012 #
I need to get a small pie pan so I can make small pie’s too. If there is a large pie around there is danger that I might eat all of it!
Comment by Allison— July 31, 2012 #
Gorgeous pie, golden and deep colored!
Comment by Paula @ Vintage Kitchen Notes— July 31, 2012 #
This pie is beautiful. I never even thought about letting the pie set before cutting it – I baked a pie last week and was totally too impatient to wait. I’ll have to remember that for next time.
Comment by gottagetbaked— July 31, 2012 #
Your pie is beautiful! Thanks for the tip on cooling the pie completely. I don’t live in Seattle anymore but I’m still a big fan of Macrina 🙂
Comment by breaddivas— July 31, 2012 #
Gorgeous! The sugar on top would make this perfect- good cal!
Comment by beansylovescake— July 31, 2012 #
Oh my goodness…It looks delicious!
Comment by yablogtherapy— August 1, 2012 #
Gorgeous pie!
I’ll take it on board to wait longer before I cut it next time cos mine did pour out!
Comment by sanya— August 1, 2012 #
that is one beautiful looking pie! your pictures are great.
Comment by smarkies— August 1, 2012 #
Looks great and delicious!
Comment by Ckay— August 1, 2012 #
I love the clarity of your slice photo! This looks scrumptious!
Comment by yummychunklet— August 4, 2012 #
Gorgeous photos! I agree that this pie needs a lot longer than half an hour to set – We left it for several hours before cutting into it.
Comment by Teresa— August 5, 2012 #
Gorgeous pie – and I would agree that the cake pan & not letting the pie cool longer were odd instructions.
Comment by Cher— August 5, 2012 #
That is the most beautiful pie I have ever seen…and I have seen a lot of pies in my life. You are so talented! Thanks for the tips.
Comment by Kayte— August 14, 2012 #