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!
