This Rustic Lemon Blueberry Nectarine Pie is a delightful blend of sweet summer fruits encased in a golden, flaky crust. It’s the perfect balance of tart and sweet, making it an irresistible treat for warm-weather gatherings.
The star of our pie is the combination of blueberries and nectarines. The blueberries burst with juiciness, while the nectarines add a sweet, slightly tangy contrast. Using both granulated sugar and brown sugar creates a rich sweetness with a hint of caramel. All-purpose flour thickens the filling just enough so it holds together without being runny. The lemon zest and juice brighten the flavors, making the fruit's natural sweetness pop. A touch of ground cinnamon and nutmeg adds warmth, while a pinch of salt balances everything out. The refrigerated pie crusts are a convenient base, offering a buttery flakiness that complements the fruit. Finishing with a few butter cubes ensures a luscious, rich filling. A beaten egg brushed on top gives the crust a beautiful golden sheen.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve it with a side of lemon sorbet. It's a fantastic dessert for a summer barbecue or a cozy evening on the porch.
Start by preheating your oven to 400°F (200°C). This ensures it’s hot and ready to bake the pie to golden perfection. In a large mixing bowl, combine your blueberries, nectarine slices, granulated sugar, brown sugar, flour, lemon zest, lemon juice, cinnamon, nutmeg, and salt. Gently mix everything together until the fruit is coated and the ingredients are evenly distributed.
Next, take one of your refrigerated pie crusts and line a 9-inch pie plate with it, letting the edges hang over. This will hold all the delicious filling. Pour your fruit mixture into the crust, spreading it evenly, and then dot the top with the butter cubes. This will melt and blend into the filling, adding richness.
Roll out the second pie crust over the filling. You can go for a simple full cover or make a lattice if you’re feeling creative. Crimp the edges to seal it all in, and make some slits or a lattice to let the steam escape during baking. Brush the top with your beaten egg to give it a glossy finish.
Place the pie in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the crust is golden and the filling is bubbling. Let the pie cool for at least two hours before serving. This crucial step allows the filling to set properly.
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