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Nectarine Blackberry Pie Recipe

Nectarine Blackberry Pie Recipe

Learn how to make the best homemade Nectarine Blackberry Pie with a foolproof flaky crust and perfectly balanced sweet-tart filling. This easy baking recipe features fresh summer fruits, warm spices, and a beautiful lattice top that's sure to impress at any gathering. #summerpie #fruitpie #homemadebaking
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of the Nectarine Blackberry Pie showcases its intricate lattice top baked to a perfect golden brown, with ruby-purple filling bubbling through the gaps. A cross-section slice reveals distinct layers of tender nectarines and plump blackberries suspended in a glossy, jewel-toned filling. The pie rests on a vintage ceramic plate against a rustic wooden table, with scattered fresh blackberries and nectarine slices artfully arranged nearby. Soft natural light streams in from the side, highlighting the flaky texture of the crust and the glistening fruit within. A light dusting of coarse sugar crystals on the lattice catches the light, while a small scoop of melting vanilla ice cream is visible on the plated slice.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">250g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ripe nectarines (about 5-6 medium), pitted and sliced</li><li class="ingredients-single-item">300g fresh blackberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie dough. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and apple cider vinegar together. The vinegar inhibits gluten development, ensuring a tender crust. Gradually add this mixture to the flour-butter blend, a tablespoon at a time, until the dough just comes together when pinched. You may not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (60%) for the bottom crust and one smaller (40%) for the lattice top. Form each into a flat disc, wrap in cling film, and refrigerate for at least 2 hours, preferably overnight. Proper chilling relaxes the gluten and firms the butter, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to bake, preheat your oven to 190°C (375°F) with a rack in the lower third position. Place a baking sheet in the oven to preheat – this will help the bottom crust cook properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prepare the filling by gently tossing the sliced nectarines and blackberries in a large bowl. In a separate small bowl, whisk together the sugars, cornstarch, lemon juice, zest, cinnamon, nutmeg, and salt until well combined. Add this to the fruit and fold gently to coat without crushing the berries.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the larger disc of dough to about 30cm (12 inches) in diameter and 3mm (1/8 inch) thickness. Keep rotating the dough a quarter turn as you roll to ensure it doesn't stick and maintains an even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin. Gently press it into the corners without stretching the dough. Trim the excess, leaving about 2cm (3/4 inch) overhang. Place in the refrigerator while preparing the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disc to the same thickness. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips for the lattice. For a traditional lattice, arrange half the strips parallel across the filled pie, then weave the remaining strips perpendicular, lifting and folding back strips as needed to create the over-under pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bottom crust from the refrigerator and pour in the fruit mixture, mounding slightly in the center. Arrange your lattice strips on top. Fold the overhang of the bottom crust over the edges of the lattice strips and crimp decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the lattice thoroughly with egg wash, which creates that beautiful golden shine during baking. Sprinkle generously with coarse sugar for added crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C (375°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, shield them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting period is crucial for the filling to set properly – cutting too soon will result in a runny pie. The pie is at its best served slightly warm with a scoop of vanilla ice cream or lightly whipped cream. Enjoy your beautiful creation!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Nectarine Blackberry Pie Recipe?

The key ingredients include all-purpose flour, cold butter, and ice water for the flaky crust, plus fresh nectarines, blackberries, granulated and brown sugars, cornstarch, lemon juice and zest, cinnamon, and nutmeg for the sweet-tart filling.

How to cook Nectarine Blackberry Pie Recipe at home?

Learn how to cook Nectarine Blackberry Pie Recipe by first making a flaky butter crust, then preparing a fruit filling with fresh nectarines and blackberries. Assemble with a lattice top, bake at 190°C for 20 minutes, reduce to 175°C for 35-40 minutes until golden and bubbling, then cool completely before serving.

How do I prevent a soggy bottom crust when making fruit pies?

Prevent soggy bottom crusts by preheating a baking sheet in the oven, using enough cornstarch in the filling to thicken juices, avoiding over-ripe fruit, blind baking the bottom crust for 10 minutes before adding filling, or brushing it with egg white before filling.

Can I use frozen fruit for summer berry pies?

Yes, you can use frozen fruit, but don't thaw it first as this causes excess moisture. Add an extra tablespoon of cornstarch to the filling to absorb the additional liquid. The baking time may need to be extended by 10-15 minutes when using frozen berries.

What's the secret to achieving a perfectly crisp lattice top?

The secret to a crisp lattice is thoroughly chilling the dough strips before weaving, brushing generously with egg wash for golden colour, sprinkling with coarse sugar for crunch, and ensuring your oven is properly preheated to the correct temperature.

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Proper chilling relaxes the gluten and firms the butter, resulting in a flakier crust." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "When ready to bake, preheat your oven to 190°C (375°F) with a rack in the lower third position. Place a baking sheet in the oven to preheat – this will help the bottom crust cook properly." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "Prepare the filling by gently tossing the sliced nectarines and blackberries in a large bowl. In a separate small bowl, whisk together the sugars, cornstarch, lemon juice, zest, cinnamon, nutmeg, and salt until well combined. Add this to the fruit and fold gently to coat without crushing the berries." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "On a lightly floured surface, roll out the larger disc of dough to about 30cm (12 inches) in diameter and 3mm (1/8 inch) thickness. 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Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, shield them with foil or a pie shield." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting period is crucial for the filling to set properly – cutting too soon will result in a runny pie. The pie is at its best served slightly warm with a scoop of vanilla ice cream or lightly whipped cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-05-28", "reviewBody": "Juiciest summer pie ever made! The combination of nectarines and blackberries is absolute perfection. My family devoured it in one sitting and I've already been asked to make it again for our next gathering.", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-30", "reviewBody": "Perfect balance of sweet and tart! I was worried about the filling being too runny but following the cooling instructions gave me a perfectly set pie. The spice blend with the fruit is exceptional.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-06-01", "reviewBody": "Lattice top looked professional first try! I was intimidated by making a lattice but the instructions were so clear that mine turned out gorgeous. The vinegar in the crust really does make a difference in the flakiness.", "name": "Beautiful and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-06-03", "reviewBody": "Worth the extra chilling time! I let my dough rest overnight and the crust was the flakiest I've ever achieved. The combination of nectarines and blackberries is now my favorite for summer pies.", "name": "Best Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-04", "reviewBody": "Stunning presentation for dinner party! I served this at a summer dinner and everyone was impressed both by the look and taste. The subtle spicing complements the fruit without overwhelming it. Absolutely wonderful recipe!", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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