Blueberry Nectarine Lattice Pie Recipes

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PATTI'S NECTARINE-BLUEBERRY PIE



Patti's Nectarine-Blueberry Pie image

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

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup cold vegetable shortening
1/2 to 2/3 cup ice water
3/4 cup plus 1 teaspoon sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon ground cinnamon (optional)
2 cups fresh blueberries (about 10 ounces)
3 cups sliced fresh nectarines (3 or 4 nectarines)
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small pieces
Freshly whipped cream (optional)

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.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

For me, summer means blueberry pies (and tarts, cobblers, muffins and pancakes). At the height of berry season, I tend to buy quarts and quarts, and when I get home, I wonder what to do with them all -- pies are frequently the answer.

Provided by Food Network

Categories     dessert

Time 2h40m

Yield Makes one 9-inch pie or 6 or 8

Number Of Ingredients 18

Sweet Dough for a 2 crust pie, recipe follows
2 pints blueberries, rinsed, drained and picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 egg well beaten
with a pinch of salt
1 teaspoon sugar for finishing the top of the pie, optional
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons (1 1/2 sticks) cold, unsalted butter
3 large eggs

Steps:

  • Prepare and chill the dough.
  • To make the filling, combine 1 cup of the blueberries with the sugar in a nonreactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool.
  • Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees.
  • Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top of the pie with sugar. Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
  • To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visable. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

For me, summer means blueberry pies (and tarts, cobblers, muffins and pancakes). At the height of berry season, I tend to buy quarts and quarts, and when I get home, I wonder what to do with them all -- pies are frequently the answer.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield Makes one 9-inch pie or 6 or 8

Number Of Ingredients 16

3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons (1 1/2 sticks) cold, unsalted butter
3 large eggs
2 pints blueberries, rinsed, drained and picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 egg well beaten with a pinch of salt
1 teaspoon sugar for finishing the top of the pie, optional

Steps:

  • Prepare dough: To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • To make the filling, combine 1 cup of the blueberries with the sugar in a non-reactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid -- about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool.
  • Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan, or pans. Trim edge even with rim of pan. Pour the cooled filling into the bottom crust. Roll remaining dough into a rectangle and cut 8 small strips to finish the top of each pie. Apply the strips, severing excess dough at edge of pans, 4 in each direction, diagonal to each other. If you wish, sprinkle the top of the pie with sugar.
  • Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.

BLUEBERRY-NECTARINE LATTICE PIE



Blueberry-Nectarine Lattice Pie image

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

Barley-Cornmeal Crust
Unbleached all-purpose flour, for rolling
¾ cup (156 g) sugar, plus more for sprinkling (optional)
3 tablespoons cornstarch
½ teaspoon ground coriander
¼ teaspoon salt
1¾ pounds (792 g) blueberries (5¼ cups)
12 ounces (340 g) very ripe nectarines (about 3), pitted and cut into ½-inch dice
3 tablespoons fresh grapefruit juice

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.

BLUEBERRY PIE WITH LATTICE CRUST



Blueberry Pie with Lattice Crust image

Categories     Fruit     Dessert     Bake     Blueberry     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

4 1/2-pint baskets blueberries
3/4 cup sugar
1/4 cup all purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
2 Flaky Pie Crust disks
Whipping cream (for glaze)
Vanilla ice cream

Steps:

  • Position rack in lowest third of oven and preheat to 400°F. Combine first 6 ingredients in large bowl. Crush a few berries in bowl with back of rubber spatula; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes.
  • Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Spoon filling into crust. Roll out second pie-crust disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut dough into generous 1/2-inch-wide strips. Arrange dough strips across top of filling. Form lattice by arranging more dough strips at right angle to first strips, weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
  • Place pie on baking sheet. Bake 40 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until filling bubbles thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours. Serve with vanilla ice cream.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

3 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
3 sticks (1 1/2 cups) cold unsalted butter, cut into small pieces
1/2 to 3/4 cup ice water
3 pints fresh blueberries
Finely grated zest of 1 lemon, plus 1 tablespoon fresh juice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten
Sanding sugar, for decorating

Steps:

  • Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
  • Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
  • Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
  • In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
  • On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips; repeat with remaining disk.
  • Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
  • Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
  • Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.

Provided by Molly O'Neill

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned

Steps:

  • To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
  • To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
  • Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
  • Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 475 milligrams, Sugar 28 grams, TransFat 2 grams

BLACKBERRY NECTARINE PIE



Blackberry Nectarine Pie image

Blackberries are a big crop in my area, so I've prepared this pretty double-fruit pie many times. I can always tell when my husband wants me to make it because he brings home berries that he picked behind his office. -Linda Chinn, Enumclaw, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1/4 cup cornstarch
1 can (12 ounces) frozen apple juice concentrate, thawed
2 cups fresh blackberries, divided
5 medium nectarines, peeled and coarsely chopped
1 reduced-fat graham cracker crust (9 inches)
Reduced-fat whipped topping, optional

Steps:

  • In a small saucepan, mix cornstarch and apple juice concentrate until smooth. Bring to a boil. Add 1/2 cup blackberries; cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, toss nectarines with remaining blackberries; transfer to crust. Pour apple juice mixture over fruit (crust will be full). Refrigerate, covered, 8 hours or overnight. If desired, serve with whipped topping.

Nutrition Facts : Calories 240 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 4g fiber), Protein 3g protein.

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From crumbsandnibbles.com


BLUEBERRY PIE WITH LATTICE CRUST RECIPE - ZOëBAKES
2016-03-14 Preheat the oven to 425°F, with the rack at the bottom 1/3 of the oven. Toss together the berries, sugar, cornstarch, nutmeg, freshly grated ginger, lemon zest, and lemon juice in a large bowl. Roll out the second disk of dough to 1/8-inch thick and use a pastry cutter to make strips for the lattice top.
From zoebakes.com


OUR NECTARINE-BLUEBERRY COVER PIE - PIE RECIPES - COUNTRY LIVING
2008-05-30 Heat oven to 450 degrees F and adjust oven rack to lower-middle position. Place the nectarines in a large bowl and toss with the blueberries, 3/4 cup sugar, tapioca, lemon juice, and lemon zest. Set aside for 15 minutes, then drain. Fit one piece of pie dough into a 9-inch pie plate, fill with the fruit, and top with the second piece of dough.
From countryliving.com


CLASSIC BLUEBERRY PIE WITH LATTICE TOP - AHEAD OF THYME
2021-06-03 Assemble the Pie: In a large mixing bowl, combine blueberries, flour, sugar, lemon juice, lemon zest, and cinnamon and mix together. Set aside for assembling. Unwrap each dough disc and place in between 2 pieces of parchment paper or plastic wrap. Roll each dough disc into 12-inch circle using a rolling pin.
From aheadofthyme.com


NECTARINE & BLUEBERRY PIE - LIVE TO SWEET
2018-08-01 In a large bowl, combine the flour, salt, and sugar. Add butter pieces and stir to coat butter in flour.
From livetosweet.com


ANNA OLSON’S BLUEBERRY LATTICE TOP PIE
Preheat the oven to 400 °F (200 °C). Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than 1/4-inch (6 mm) thick. Dust a 9-inch (23 cm) pie plate with flour and line the plate with the pastry, leaving the edges untrimmed.
From readersdigest.ca


CLASSIC BLACKBERRY NECTARINE PIE - COUNTRY CLEAVER
2014-08-06 Instructions. Preheat oven to 400 degrees. On a floured surface, roll out two pie crust rounds to fit a 9 inch pan. Fit one crust into the bottom of the baking dish. Using a pizza cutter, cut strips out of the other crust. Set the strips aside to create a lattice top for the pie. Cut the nectarines into a large bowl.
From countrycleaver.com


NECTARINE LATTICE PIE RECIPE - FOOD NEWS
Preheat oven to 400°F (205°C). Using a medium bowl combine first addition of sugar with flour and lemon peel; add nectarines and gently toss. Spoon into unbaked pie crust. Form a lattice crust by weaving the dough strips over nectarine filling. Seal and crimp edges. Brush lattice top with milk; sprinkle with remaining sugar.
From foodnewsnews.com


NECTARINE BLUEBERRY PIE - EVERYDAY ANNIE
2018-07-25 For the pie crust: 360 grams (3 cups) all-purpose flour; 25 grams (2 tbsp.) granulated sugar; 4 grams (1 tsp.) kosher salt; 255 grams (18 tbsp.) very cold unsalted butter, cut into small cubes
From everydayannie.com


CLASSIC BLUEBERRY PIE (WITH LATTICE CRUST) - SUGAR AND SOUL
2021-08-12 Bake for 20 minutes at 400°F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35 to 45 minutes until the crust is golden brown and the filling is bubbly. Let sit out at room temperature for 3 to 4 hours until the filling has set.
From sugarandsoul.co


MOM’S NECTARINE BLUEBERRY PIE - TEENY TINY KITCHEN
2021-08-01 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 mixture and stir well to distribute. Let the fruit rest and start to thicken. Roll the bottom crust to a 12” diameter. Fit into a 9” pie plate and trim to the plate edge.
From teenytinykitchen.com


THE PIE RECIPES - NO MORE MR. NICE PIE
2020-08-06 Place two 1”strips of dough across each pastry, creating an “X” then turn the long sides in, then the short sides, tucking the edges of the “X” inside each pie. Create a sturdy ½” border to hug the filling. Use your fingers to create a thick crimp around each filled pastry. Continue until all 6 rectangles are filled and edges folded. Brush the pies with egg wash, add …
From nomoremrnicepie.com


BLUEBERRY LATTICE TOP PIE | BAKE WITH ANNA OLSON
Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.
From bakewithannaolson.com


NECTARINE PIE MARTHA STEWART - THERESCIPES.INFO
Martha Stewart's Pefect Pie Shell trend www.yummly.com. all purpose flour, salt, butter, shortening, ice water
From therecipes.info


BLUEBERRY-NECTARINE LATTICE PIE | RECIPE | SUMMER FRUIT DESSERTS, …
Sep 5, 2021 - These two fruits don't often go together, but this pie proves how well they do. Sep 5, 2021 - These two fruits don't often go together, but this pie proves how well they do. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com


BLUEBERRY PIE WITH A TWISTED LATTICE CRUST | ANDERSON+GRANT
Stir the blueberries, sugar, and flour together in a bowl. Pour the ingredients into the pie shell you've made making sure that the flour and sugar is distributed throughout the pie. Add the chunks of butter in different places over the ingredients. This will …
From andersonandgrant.com


BLUEBERRY-AND-NECTARINE HAND PIES RECIPE - ABIGAIL QUINN | FOOD …
Step 1. In a medium bowl, toss the nectarines with the blueberries, sugar, lemon juice, cinnamon, vanilla, ginger, nutmeg and salt. Sift the cornstarch over the …
From foodandwine.com


BLUEBERRY LATTICE PIE - HOTLY SPICED
2015-11-24 Lately Kristy from Eat Play Love has been making a lot of pies and that’s inspired this Blueberry Lattice Pie. Blueberry Lattice Pie. I wish all my American friends a very wonderful Thanksgiving. Blueberry Lattice PIe. 5.0 from 7 reviews. Print . Blueberry Lattice Pie. Author: Hotly Spiced. Recipe type: Dessert. Cuisine: American. Prep time: 1 hour. Cook time: …
From hotlyspiced.com


BLUEBERRY-NECTARINE LATTICE PIE | RECIPE IN 2021 | DESSERTS, BAKING ...
Jun 18, 2021 - This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top. Pinterest Today
From pinterest.com


LATTICE-TOPPED BLUEBERRY PIE RECIPE | MYRECIPES
Remove top sheet of plastic wrap. Advertisement. Step 2. To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust. Step 3. Preheat oven to 375°.
From myrecipes.com


LATTICE-TOP BLUEBERRY PIE - ANDREW ZIMMERN
Preheat the oven to 400 degrees F. Stir together sugar, cornstarch, cardamom and salt in medium mixing bowl. In large mixing bowl, sprinkle blueberries with orange peel, then stir in sugar mixture. Let sit while preparing crust. On a lightly floured surface, roll out one disk into an 11-inch circle. Line a 9-inch glass pie pan with the dough.
From andrewzimmern.com


BLUEBERRY PIE FROM CANNED PIE FILLING - THERESCIPES.INFO
Dec 28, 2021How to Make Blueberry Pie with Canned Filling Step 1. Preheat the oven to 400° F (200° C). Continue to heat oven for 10 minutes after it reaches 400° F before baking the pie. Step 2. Open the can of blueberry pie filling. Empty the can of blueberry pie filling into a medium bowl. Step 3. Stir in the extra blueberries.
From therecipes.info


BLUEBERRY-NECTARINE PIE RECIPE | EAT SMARTER USA
The Blueberry-nectarine Pie recipe out of our category Berry Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


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