Jan 092012

pardon my first time lacing up. salah quite a few times! :P

Some food are not meant to be photographed. Just like this pie here. I baked it quite late in the evening. By the time it was done, the sun had long gone.

“It’s a pie! It’s freshly baked!”

Of course i can’t wait to devour it. Even if i can, the boys won’t let me. Heh. Oh well, once a while, bad photos are inevitable eh? I could have just skipped this post but i don’t want to because i so need this for my future reference. Yup, so this post is definitely for me, myself and i. Bad photos? I’m perfectly fine with it. :)

Lattice-Top Nectarine Blueberry Pie

For the super awesome crust recipe, see here.

6 medium nectarines, halved and pitted
1 punnet of blueberries
1/3 cup sugar, plus 1-2 tsp for sprinkling
3 tbsp all purpose flour
1 tbsp lemon juice
1 large yolk
2 tbsp milk or cream
vanilla ice cream (MUST), for serving

Note : if you are using my crust recipe, do take note that this recipe can be used to make 2 pies instead of one. what i do is, i keep half of the recipe in the freezer, for emergency use.


1. From the half recipe above, halve it again. Roll that out. Transfer to a 10 inch pie pan and chill till ready to use. Firmly shape the other recipe of dough into a small rectangle, the roll it out until it’s about 1/8 inch thick. Chill until ready to use.
2. Cut each half into 4-5 slices. Transfer to a large bowl. Pour the blueberries to the nectarine slices. Add sugar, flour and lemon juice. Gently toss with a spatula until the fruit is evenly coated.
3. Scrape the filling into the chilled pie shell. From the chilled rectangle of dough, create a lattice onto the pie straight. Refrigerate the pie for 30 minutes but no longer than 1 hour.
4. Preheat the oven to 400F and position the rack in the bottom third of the oven. In a small bowl, beat the egg yolk with milk or cream to create an egg wash, then use the pastry brush to lightly glaze the lattice and outside the edge of the pie crust. Sprinkle the top with the 1-2 tsp sugar. Bake for 50-60 minutes, until the pie crust is golden brown and the fruit is bubbling and tender (test with the tip of a paring knife). Transfer to cooling rack and allow the pie to cool for 40-60 minutes. Serve warm with vanilla ice cream.

(adapted from Sur La table)


With a good pie crust recipe, one can play with the filling anyhow and anyway one fancies. The options are endless. So many ideas. So many inspirations. So little time. Aihss…

I don’t bake pies or tarts that often, but each time i do, the boys go absolutely ballistic. Methinks is the crust. Oh, and the ice cream too. ;)

  33 Responses to “Lattice-top Nectarine and Blueberry Pie”

  1. I’d go ballistic with this pie, not only your boys. Definitely a good crust is a must, I’ve never baked one! Another to-do item for 2012.

  2. I love tarts, pies whatever all for the crust! Never mind the photos! They are not that bad afterall given the conditions.

  3. I agree, they aren’t that bad considering the lighting conditions are less than optimal. on the other note. your lens abit dirty hor ?

  4. pickyin : can’t wait to see yours soon!

    MrsErgul : awww.. u are too kind babe. :)

    Jacob : kekekekekekeeee.. your eyes eagle eyes hor?

  5. mmm I’d love a slice of the pie…

  6. beautiful! I have weakness for tarts and pies :) Can I come over ?

  7. Yum yum yum yum yum yum I just want to eat the filling first and then move onto the pastry.


  8. swee san : *naaahhh* HEH.

    anh : of course! ;)

    john : hahahahaaaa.. u eat like me!

  9. Very informative blog.Thanks Again. Awesome.

  10. I appreciate you sharing this article.Really thank you! Really Great.

  11. schuss !je n’ai pas encore eu la chnace d’assister e0 l’un de vos concertsmais j’adorerais vous voir repasser par Lillej’adooooooooooooooooooooore votre son !!!unique, de9sordonne9 mais travaille9, meale9 et emmeale9, discordant etdiscre9tement rugueux,nostalgie quand j’entends toutes ces petites notes de jeux vide9ossi douces e0 mon oreille !!!en un mot : EXCELLENT !!!de l’e9lectro-punk comme j’aime !!!e0 quand un NOUVEL ALBUM ? impatient ne changez surtout rien votre musique c’est QUE DU BONHEUR !!!bonne et surtout longue route e0 vous !!!et MERCI !de la part d’un enfant terrible de LILLE

  12. I really like and appreciate your blog post.Really looking forward to read more. Much obliged.

  13. Say, you got a nice article. Will read on…

  14. I truly appreciate this article. Will read on…

  15. Say, you got a nice blog article.Much thanks again. Fantastic.

  16. Its not my first time to pay a visit this site, i am visiting this web
    site dailly and get fastidious data from here daily.

  17. Thank you for your article post.Thanks Again. Will read on…

  18. Awesome blog.Thanks Again. Will read on…

  19. I truly appreciate this article.Thanks Again. Awesome.

  20. Really appreciate you sharing this blog.Really thank you! Cool.

  21. Appreciate you sharing, great blog post.Really thank you! Awesome.

  22. Thanks for the article post.Much thanks again. Really Cool.

  23. Really informative blog.Thanks Again. Keep writing.

  24. wow, awesome article post.Really thank you! Much obliged.

  25. A big thank you for your blog article.Much thanks again.

  26. Stephen, I got the first letter and every just one after EXCEPT Margaret Cho’s. Can you remedy that, please?

  27. My dream retirement would be no bills, no worries and wonderful health.

  28. You could certainly see your skills in the work you write. The arena hopes for even more passionate writers such as you who are not afraid to mention how they believe. Always follow your heart.

  29. Thank you for your blog article.Really looking forward to read more. Fantastic.

  30. I value the blog.Really thank you! Cool.

  31. related wallpapers

  32. I am so grateful for your article.Much thanks again. Cool.

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>