BLUEBERRY NECTARINE CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
- For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
- Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
- For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
- Plate the crisp into individual bowls and top with the whipped cream.
BLUEBERRY-NECTARINE LATTICE PIE
This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.
Provided by Genevieve Ko
Categories Blueberry Pie Dessert Summer Nectarine Vegetarian Soy Free Tree Nut Free
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
- Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
- Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
- Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
- Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
- Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
- Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
- Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
- Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
- Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.
NECTARINE AND BLUEBERRY GALETTE
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch galette
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
- Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
- On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
- Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
- Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.
PATTI'S NECTARINE-BLUEBERRY PIE
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 12
Steps:
- Make piecrust: Sift flour and salt together into a large bowl. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in ice water a little at a time until dough comes together.
- Divide dough in half. On a lightly floured sheet of parchment paper, roll each half with a floured rolling pin into an 11-inch round. Transfer one round to a 9-inch pie plate, gently pressing it in to fit. Transfer second half to a baking sheet, and cover with parchment paper. Refrigerate both pieces 30 minutes.
- Make filling: Preheat oven to 425 degrees. Stir together 3/4 cup sugar, the tapioca, and the cinnamon, if desired, in a medium bowl. Put berries, nectarines, and lemon juice in a large bowl. Gently fold the sugar mixture into fruit; let stand 15 minutes.
- Pour fruit filling into pie shell, and dot with butter. Cover with remaining dough round. Trim edge of dough flush with top edge of plate; gently press to seal. Crimp edges decoratively; cut steam vents in top crust. Cover edge with a band of foil to prevent excess browning.
- Transfer pie to a baking sheet, and bake 35 minutes. Remove foil band, and sprinkle top of pie with remaining teaspoon sugar. Continue baking until filling is bubbling and crust is golden brown, 15 to 20 minutes more.
- Let pie cool until warm on a wire rack. Serve with whipped cream, if desired.
More about "pattis nectarine blueberry pie recipes"
BLUEBERRY NECTARINE PIE - MISSION FOOD ADVENTURE
Web Jun 26, 2017 33 Jump to Recipe Blueberries and nectarines are one of the best flavor combinations to ever happen to summer fruit pies. Wrap them …
From mission-food.com
5/5 (2)Total Time 3 hrs 45 minsCategory DessertCalories 412 per serving
From mission-food.com
5/5 (2)Total Time 3 hrs 45 minsCategory DessertCalories 412 per serving
- Add the butter pieces and coat with the flour mixture using a spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
- Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
- Add more of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining.
See details
OUR NECTARINE-BLUEBERRY COVER PIE - PIE RECIPES - COUNTRY …
Web May 30, 2008 1 tbsp. sugar 3 tbsp. quick-cooking tapioca 2 tbsp. lemon juice 1 tsp.
From countryliving.com
From countryliving.com
See details
SIMPLY THE BEST BLUEBERRY PIE (RECIPE) - SALLY'S BAKING …
Web Jun 10, 2022 Instructions. The crust: Prepare either pie crust recipe through step 5. Make the filling: Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
HOMEMADE BLUEBERRY PIE RECIPE (VIDEO)
Web Jul 29, 2022 #blueberries The ultimate Blueberry Pie Recipe! It’s simple to make, bursting with sweet, juicy berries and topped with a classic lattice crust. All you need is a generous scoop of vanilla ice cream over your …
From natashaskitchen.com
From natashaskitchen.com
See details
NECTARINE-BLUEBERRY PIE - SIPPITYSUP
Web Transfer the nectarine mixture to the prepared bottom crust and top with blueberries. Roll out the top crust large enough to cut a 12-inch circle. Moisten the edges of the bottom crust with water and place the top crust …
From sippitysup.com
From sippitysup.com
See details
NECTARINE BLUEBERRY PIE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (2)Uploaded Feb 6, 2020Category DessertPublished Jun 8, 2017
See details
NECTARINE BLUEBERRY PIE - BON APPETIT RECIPE - BAKER RECIPES
Web Jun 14, 2003 3/4 c Plus 3 T sugar 1 Egg, beaten to blend (glaze) Mix nectarines and blueberries in large bowl. Mix 3/4 C sugar, tapioca and lemon peel in small bowl. Add …
From bakerrecipes.com
From bakerrecipes.com
See details
NECTARINE BLUEBERRY PIE - RECIPE - COOKS.COM
Web Combine sour cream, salt, cardamom, cornstarch, and sugar. Add sliced nectarines and blend gently. Then fold in blueberries and put into pie shell, top with other pie crust and …
From cooks.com
From cooks.com
See details
PATTI'S NECTARINE-BLUEBERRY PIE | MARTHA STEWART RECIPES, BLUEBERRY ...
Web Jul 21, 2016 - Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
From pinterest.com
From pinterest.com
See details
BLUEBERRY NECTARINE PIE | KING ARTHUR BAKING
Web Jul 21, 2015 First, make the crust. For us, a great pie is judged by the quality of its crust, which should be tender, flaky, and buttery. This is our favorite recipe for an all-butter …
From kingarthurbaking.com
From kingarthurbaking.com
See details
JULY RECIPE OF THE MONTH: BLUEBERRY NECTARINE PIE
Web Jul 1, 2020 1 tsp fresh lemon zest 4 Tbsp unbleached all-purpose flour 1 Tbsp unsalted butter 1 egg beaten with 1 tsp water for egg wash Directions Make one batch of Flaky …
From blog.macrinabakery.com
From blog.macrinabakery.com
See details
BLUEBERRY-NECTARINE LATTICE PIE RECIPE - THE WASHINGTON POST
Web Ingredients Servings: 8-10 For the crust 1 cup (142 grams) all-purpose flour, plus more for the work surface 3/4 cup (103 grams) barley flour (see headnote) 1/2 cup (74 grams) …
From washingtonpost.com
From washingtonpost.com
See details
AMY MURPHY SETS A PERFECT TABLE FOR NECTARINE BLUEBERRY PIES
Web Aug 25, 2016 Directions. 1 Filling: Combine the fruit, lemon zest and juice, allspice, salt and bitters in a large bowl and stir gently. Pour the filling into the pie shell. 2 Crust: Stir …
From thesweetnerd.com
From thesweetnerd.com
See details
NECTARINE, BLUEBERRY, AND VANILLA BEAN HAND PIES | SAVEUR
Web Ingredients. 2 3 ⁄ 4 cups all-purpose flour; 2 tbsp. plus 2 tsp. granulated sugar; 1 tsp. kosher salt; 2 stickes plus 1 Tbsp. chilled unsalted butter, cut into 1/2-inch cubes; 1 ⁄ 2 …
From saveur.com
From saveur.com
See details
BLUEBERRY NECTARINE PIE WITH ALMOND CRUMBLE (GLUTEN FREE
Web Aug 12, 2016 Instructions. Preheat the oven to 350ºF. In a mixing bowl, combine the almond flour and sea salt. Add the melted coconut oil and egg and mix until the mixture …
From bakerita.com
From bakerita.com
See details
HOMEMADE NECTARINE PIE RECIPE - SAVORY SIMPLE
Web Aug 25, 2014 Preheat the oven to 425 degrees F. . On a generously floured surface, roll out the larger portion of dough to about 12-13 inches in diameter (flour the top of the …
From savorysimple.net
From savorysimple.net
See details
NECTARINE, BLUEBERRY & BOURBON PIE RECIPE - DRIZZLE AND DIP
Web Feb 6, 2020 Cook Time: 60-65 minutes Total Time: 45 minute Yield: 6 - 8 Category: Desserts Method: baking
From drizzleanddip.com
From drizzleanddip.com
See details
BA'S BEST BLUEBERRY PIE RECIPE | BON APPéTIT
Web Aug 12, 2022 Clearer baking directions for this recipe: Bake at 425 for 5 minutes. Keeping the pie in the oven, reduce temperature to 375 and bake for an additional 75-90 minutes. …
From bonappetit.com
From bonappetit.com
See details
MOM’S NECTARINE BLUEBERRY PIE - TEENY TINY KITCHEN
Web Aug 1, 2021 Stir together the sugar, cornstarch, lemon zest, salt and cardamom and set aside. In a large bowl, combine nectarines and lemon juice. Add berries and the sugar …
From teenytinykitchen.com
From teenytinykitchen.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love