summer pie

checking in with an easy summer pie that utilizes the ripest, sweetest ingredients! with all the fall & holiday shoots we've been doing lately (turkeys & pumpkin pies galore) we decided this combination of juicy yellow nectarines and plump blackberries would remind us that summer isn't quite over just yet.

we've been traveling a lot lately and have lots of fun projects to share soon. got to spend a week in our favorite city, san francisco! worked with great people and ate delicious food but a few highlights were flour + water & wayfare tavern! also just spent a few days in philadelphia and had a fantastic dinner at barbuzzo - the salted caramel budino is now on our all time favorite things list!!

the big leo den recently posted a few spreads that are on newsstands now that we styled and/or shot - check them out here and here!

have a great weekend!

Nectarine Blackberry Pie

serves 6-8

1 9-inch pie crust (frozen or grandma's time tested recipe)

4 medium nectarines, pited & cut into 1-inch thick sliced

1 pint blackberries

1/4 cup sugar

2 tbs cornstarch

1 tsp vanilla

1 egg, beaten with 1 tbs water

3 tbs turbinado or raw sugar

preheat oven to 425 degrees F.

roll dough out to 1/8-inch thick and transfer dough to a pie tin. fold under excess and crimp the borders using your fingers. prick the bottom of the pie with a fork and refrigerate for 30 minutes. blind bake by lining the pastry with parchment and fill with dried beans. bake 12 to 15 or until crust doesn't look raw anymore. carefully remove parchment and let cool while you make the filling. reduce oven to 400 degrees F.

in a medium bowl combine nectarines, blackberries, sugar, cornstarch and vanilla and toss lightly to coat. transfer to crust. brush edges of pastry with egg was and sprinkle the whole pie with sugar. bake 15 minutes or until crust is golden brown and fruit is softened and hot. let cool for 10 minutes before slices. enjoy!

gooped

yesterday was a great day for pictures and pancakes...to say the least. we were "gooped" as they say, by being mentioned in the blog and newsletter from goop, by gwyneth paltrow. we were included in her favorite food blogs along with some company that we are flattered to be with. blogs like orangette, matt bites, what katie ate and some great others, were chosen by goop for being some of gwyneth's favorite reads to sit down and have a glass of wine with after the kids are in bed and her feet are up. having a new auidence is always amazing, and this is a great opportunity to write and take pictures for a whole new group. thanks to eliza and gwyneth for loving the blog, we are humbled, and to all the new readers who we will try hard to please. we hope you all enjoy!

now for some more fun, and our favorite part, the food!! now that we have tried to suck you in to the tart world on our last two posts, its time for a little change...but i do mean little, sticking in the dessert department. simplicity is always something we like to stick with whenever we can, and this is a dish that will take just a little time for a tasty result. try this with seasonal fruit or really any fruit you have around the house!

Roasted Fall Fruit

serves 4

2 cups seedless red grapes

4 plums, pitted and quartered

2 bartlett pears, quartered and cored

1 pint vanilla ice cream

2 tbs honey

preheat oven to 450 degrees F. place grapes, plums and pears in a single layer in a shallow sheet pan and roast, tossing the fruit occasionally, until the fruit is soft, about 24 minutes. serve in a bowl with a scoop of vanilla ice cream and a drizzle of honey. enjoy!