This BWJ Blueberry nectarine pie is probably my first non apple pie, not being a regular pie baker in the first place, this is not really all that surprising. I like apple everything, fall is the time to turn on your oven to bake any kind of pie (baking pie at 40 degrees is a little bit nuts) and what do you find in the market in fall? Apples.
Anyway, this blueberry nectarine pie is a good one but has a problem, one I can’t seem to eliminate in pie baking with any fruit. This pie turned into “pie soup” that is crust floating in fruit beautifully caramelized crust and excellent sweet fruit but still pie soup.
I have pie envy, of the ones you see pictures of with the cross-cut and all the fruit staying put, nothing overly juicy unless it’s the ice cream melting. How do you get those? I had high hopes with cooking the fruit ahead that I would finally get my proper pie but no such luck, I got soup again…
Anyway the recipe is easy to make if you follow all the steps and read carefully. Which I didn’t do again and forgot to put some butter on the fruit. Can anyone tell me if it makes any difference ? I keep forgetting this in apple pie and really can’t tell if butter does more than add calories. Let me know if you have any opinion.
I was lucky since I use the BWJ pie crust regularly that I still had some in the freezer. The pie crust is easy to make no matter what recipe you’re making it for it turns out great. Can’t remember any tips or tricks.
As for the filling, I might try adding some thickener next time and see if it helps. Otherwise, nothing complicated there. It took a bit longer to cook than was indicated but I’m starting to think that’s because of my stove.
Overall feeling even with the pie envy issue, great pie soup. Give it a try…