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Classic Blackberry Nectarine Pie

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  • Author: Megan Keno
  • Prep Time: 25 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 Pie 1x
  • Category: Pie
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Description

Use seasonal peaches or nectarines for the perfect summer treat!


Ingredients

Units Scale
  • Double Pie Crust – Use this No Fail Recipe, or Store Bought (No Judgements here!)
  • 67 Ripe Nectarines, or Peaches, sliced
  • 1 cup Blackberries
  • 1/2 cup Sugar
  • 1 Lemon, juiced
  • 1 tsp Lemon Zest
  • 1 1/2 tsp Cinnamon
  • 1/4 cup Clear Jel, if available or cornstarch for thickener
  • 1 Egg
  • 1 1/2 Tbsp Water

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. Sprinkle nectarines with sugar, cinnamon, lemon zest, lemon juice and Clear Jel or cornstarch if using. Fold all the ingredients together. Pour mixture into the chilled pie crust. Top with 1 cup of blackberries.

Using the strips you cut out, create a lattice top for the pie. Cut off the excess edges of the strips that fall over the edge of the pie. Fold and roll the hanging upward and secure on the rim of the pie dish. Crimp the pie crust edges decoratively.

In a small dish, whisk together water and egg to create a wash. Using a pastry brush, brush the exposed pie crust and lattice top with the wash.

Place in the oven, on a rimmed cookie sheet to avoid spill over, and bake for approximately 50 minutes. Remove from the oven and place on a cooling rack to cool at least three hours. Slice and serve.


Notes

Adapted from Sur la Table Blackberry Nectarine Galette