Rustic Lemon Blueberry Nectarine Pie

A delightful twist on the classic blueberry pie, this version incorporates juicy nectarines and a hint of lemon, creating a refreshing and tangy dessert perfect for summer gatherings.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 8

Ingredients

1 1/2 cups blueberries

2 ripe nectarines, sliced

1/2 cup granulated sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 package (14 oz) refrigerated pie crusts (2 crusts)

1 tablespoon butter, cubed

1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, combine blueberries, nectarine slices, granulated sugar, brown sugar, flour, lemon zest, lemon juice, cinnamon, nutmeg, and salt. Mix gently.

3. Line a 9-inch pie plate with one of the pie crusts, allowing the edges to hang over.

4. Pour the fruit mixture into the crust and spread evenly. Dot with butter cubes.

5. Cover with the second crust, crimping the edges together, and cut slits or lattice on top to allow steam to escape.

6. Brush the top crust with beaten egg for a glossy finish.

7. Bake in the preheated oven for 45-50 minutes or until the crust is golden and the filling is bubbly.

8. Allow the pie to cool for at least 2 hours before serving to let the filling set.

Storage

Store leftover pie covered in the refrigerator for up to 4 days.

Reheating

Reheat individual slices in the microwave for 20-30 seconds or warm the entire pie in a 350°F oven for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.