Mohamed Shili This delicious julia Cchild blueberry nectarine pie features juicy nectarines and blueberries in a flaky crust with a hint of lemon. The grated apple adds natural sweetness and thickens the filling for the perfect texture.
Ingredients Needed
For the crust:
- 1 double-crust pie pastry
For the filling:
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- Zest of 1 lemon
- 7–8 nectarines, pitted and sliced (unpeeled)
- 6 ounces fresh blueberries (about 1½ cups), rinsed and dried
- Juice of 1 lemon
- ½ small apple, peeled, cored, and grated (Granny Smith recommended)
For the topping:
- 1 egg yolk
- 1 tablespoon milk or cream
- 1 tablespoon granulated sugar (optional)
How To Make Blueberry Nectarine Pie
- Prepare the crust: Make the pie pastry and refrigerate for at least 30 minutes.
- Preheat the oven: Set to 375°F (190°C). Line a baking sheet with foil.
- Make the filling: Mix sugar, cornstarch, and lemon zest in a bowl. Add nectarines, blueberries, lemon juice, and grated apple. Gently combine.
- Assemble the pie: Roll out one pastry disk to fit your pie dish with a 1-inch overhang. Trim excess dough. Fill with the fruit mixture. Roll out the second pastry, cut into shapes, and place on top.
- Add egg wash: Whisk egg yolk and milk. Brush over the crust. Sprinkle with sugar if desired.
- Bake: Place pie on the baking sheet. Bake for 75–90 minutes until the crust is golden and the filling bubbles. If browning too quickly, cover with foil after 45–60 minutes.
- Cool: Let the pie cool to room temperature before serving.
Recipe Tips
- Keep nectarines unpeeled: The skin adds flavor and holds the slices together.
- Use grated apple: It thickens the filling naturally without adding extra starch.
- Chill the dough: Cold pastry ensures a crisp, flaky crust.
- Line the baking sheet: This prevents spills and makes cleanup easy.
- Check doneness early: If the crust browns too fast, cover it with foil after 45 minutes.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover blueberry nectarine pie store in the refrigerator for up to 3 days.
- Freeze: Wrap leftover blueberry nectarine pie in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Nutrition Fact
Serving Size: 1 slice (1/8 of the pie)
- Calories: Approximately 320
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 120mg
- Potassium: 180mg
- Total Carbohydrate: 50g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 4g
Try More Recipes:
Julia Child Julia Child Blueberry Nectarine Pie
Description
This delicious Julia Child Blueberry Nectarine Pie features juicy nectarines and blueberries in a flaky crust with a hint of lemon. The grated apple adds natural sweetness and thickens the filling for the perfect texture.
Ingredients
For the crust:
For the filling:
For the topping:
Instructions
- Prepare the crust: Make the pie pastry and refrigerate for at least 30 minutes.
- Preheat the oven: Set to 375°F (190°C). Line a baking sheet with foil.
- Make the filling: Mix sugar, cornstarch, and lemon zest in a bowl. Add nectarines, blueberries, lemon juice, and grated apple. Gently combine.
- Assemble the pie: Roll out one pastry disk to fit your pie dish with a 1-inch overhang. Trim excess dough. Fill with the fruit mixture. Roll out the second pastry, cut into shapes, and place on top.
- Add egg wash: Whisk egg yolk and milk. Brush over the crust. Sprinkle with sugar if desired.
- Bake: Place pie on the baking sheet. Bake for 75–90 minutes until the crust is golden and the filling bubbles. If browning too quickly, cover with foil after 45–60 minutes.
- Cool: Let the pie cool to room temperature before serving.
Notes
- Keep nectarines unpeeled: The skin adds flavor and holds the slices together.
- Use grated apple: It thickens the filling naturally without adding extra starch.
- Chill the dough: Cold pastry ensures a crisp, flaky crust.
- Line the baking sheet: This prevents spills and makes cleanup easy.
- Check doneness early: If the crust browns too fast, cover it with foil after 45 minutes.
Julia Child Blueberry Flan
