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.

Method

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)

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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. ;)

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