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Nectarines and blueberries. Do you think that is a weird combination? I didn’t, until after I made this pie and my family said, “why mess up a delicious blueberry pie by putting nectarines in it? Good question! What do the nectarines bring to the table and add to the pie? Hmmm … let me think.
It’s Tuesdays with Dorie — Today I join some 400+ other bakers and bake a Blueberry and Nectarine Pie recipe from Dorie Greenspan’s Baking With Julia cookbook. I am having a blast baking recipes from this book. I am learning new techniques, some new “keeper” recipes and interestingly enough, a few recipes I wouldn’t care to make again. This week is a 50/50 split.
Meaning, I am adding this pie crust to my recipe box. It is awesome. It is soft and flaky and down-right wonderful. But then … with butter and Crisco — what could go wrong! Actually a lot could go wrong. When I was all of 16 or so I started making pies for my family. I loved being in the kitchen and my mother was gracious enough to allow me to come into her kitchen, raid the pantry, mess up the counters, fill the sink with dishes and turn out a pie for our family. WORD of warning: if you feel the need to “knead the dough”, work through some frustrations and want to roll that dough back and forth in your hands until you feel better – make bread instead. Pie dough needs to be blended well and then left alone! Back in the day I use to form it into a ball, then I would fold it this way and that. Knead it back and forth getting it all mixed just perfectly. Then I would pound it together, smooth it out and if the edges weren’t just right I would roll it all into a ball and start over. OH MY GOSH that dough would end up as tough as nails. Oh, it would hold whatever filling I poured into it and it would brown up nicely, but try to cut it with a fork — NOT!
Pie dough likes to be mixed with a light and loving hand. Even in the mixer it just needs to be lightly mixed together. This dough came together beautifully in the mixer. I was very careful to mix but not over-mix. And guess what happened? I didn’t mix the butter in enough. Really? Is this why pie dough has such a bad name and less and less people make pies? So after I divided the dough into 4 equal amounts (this recipe makes 4 crusts) I gently squished in the butter in a couple of places where it wasn’t quite mixed well enough. Done! The butter was incorporated and the pie dough was no worse for the wear. I rested my dough over-night in the refrigerator. The recipe calls for putting it in the frig for at least 2 hours or over-night. In the morning I got my fresh picked berries together and sliced up the nectarine. At this point half of the fruit is tossed with flour and sugar and set on the stove to cook. In my ever-to-be-humble opinion, ALL of the fruit should have been added to cook with a lot more thickening using either more flour, cornstarch or even tapioca. I followed the recipe, cooked half the fruit, mixed the rest in, added to the pie crust and prepared it for the oven. I just love using one of my new favorite ingredients — Turbinado sugar and so of course I liberally sprinkled the top.
My friend Nancy was flying in from Colorado and spending the weekend. So I baked the pie early in the morning and left it to sit on the counter for the day while I retrieved Nancy from Nashville. I served the pie for dessert that evening. When I cut into the pie it looked good but was a little juicier than I would have liked. But oh that crust — melt-in-your-mouth wonderful. Since this is a Tuesdays With Dorie recipe my Chief Culinary Consultant, Sous-chef-dish washing-mom and good friend, Nancy all joined in with plenty of comments and compliments. Here is the jist of it …
~ The nectarines really didn’t add much to the flavor but contributed to the texture.
~ The pie was a little too juicy.
~ The blueberry flavor was perfectly spot-on!
~ The crust recipe makes 4 singles crusts and is the best we have had in a long time!
~ I will use this pie crust recipe again, but not the blueberry part. I think the blueberries needed more thickening and even though we enjoyed the pie, I plan to post a keeper blueberry pie recipe in the future!
This recipe is hosted by TWD bakers Hilary and Liz. Please check out the recipe on their websites:
““You are the light of the world. A town built on a hill cannot be hidden. In the same way, let your light shine before others, that they may see your good deeds and glorify your Father in heaven.” Matthew 5:14,16NIV
HAPPY MONDAY! Last summer I shared the recipe for this onion tart for the first time. Since then I have made it several times, tweaking the ingredients a bit here and there. The recipe originally came from my friend Cheryl in Nebraska. I am so thankful she loves to makes pies — of all kinds — because we love this as a side dish!
This time I started by chopping up some marinated roasted bell peppers. Oh boy these are good.
After chopping slicing sweet Vidalia onions I took a couple of sprigs off my thyme plant. I washed and dried the sprigs and then just ran my finger down the stem and the fresh thyme leaves sprinkled my onions.
As they were sautéing I added the roasted pepper and some salt and pepper. A made-from-scratch pie crust would be great but the Pillsbury ready-bake crust works good too!
The crowning touch was a good amount of shaved Parmesan cheese sprinkled on top and then into the oven! D-E-L-I-S-H! Enjoy and have a great week.
This week’s Bible reading plan is posted to the right of this blog post. We are finishing up Proverbs and moving on to Ecclesiastes and the Song of Solomon. I am surely feeling the blessings that come from reading The Word and I am sure you are as well.
Good-bye July! I know we still have a couple of days left of July but I never mind seeing it in the rear view of my memory. Since July is typically way hotter than I like, I never mind saying goodbye. What it means to me is that I survived another southern summer month of July and that I best be deciding what kind of birthday treat I am going to make for my Chief Culinary Consultant who will be celebrating a birthday next week I have narrowed it down to - chocolate. Actually, for the Chief’s birthday chocolate is a given. I’ll let you know next week where it goes from there Speaking of chocolate, did you see this post from The Brown Eyed Baker for Frozen Hot Chocolate! Michelle put together a recipe of hot chocolate from scratch, put it in the blender with ice and milk and came up with this awesome frozen hot chocolate. Me? I hit the EASY button, took out a packet of Swiss Miss, added 1/2 cup milk, blended well. Then I blended in 1 cup of ice and topped with whip cream. The whole process took less than 1 minute and my family was d-e-l-i-g-h-t-e-d with this summer treat!I hope you are having fun this weekend and enjoying all that the summer sun has to offer. If you are looking to spend a little time in the kitchen, don’t forget about these fun dishes.
When my neighbor, Kathy, called and asked me for a good freezer pickle recipe I said, “can you freeze pickles?” She laughed and said “I hope so! I have waaaay too many cucumbers but I don’t want to can them.” Okay. Freezer pickles. I began searching for recipes and much to my surprise — I found lots of them! I was so shocked and kept thinking, “won’t they be soggy after freezing?”
This process starts out by slicing up cucumbers, onions, red peppers and green peppers. The vegetables are then covered with a sugar, salt, and vinegar mixture. I added celery seeds and started the marinating process. The mixture is covered and refrigerated for 3 days with a stir each day.
At the end of the 3 days the pickles and veggies are placed in freezer containers. I quickly put them in the freezer to get them frozen as I was still suspicious that the cucumbers would be crispy afterwards.
I left them in the freezer a week or so. I let them thaw in the refrigerator and I’ll be — they are nice and crispy, very tasty dripping with the sweet and sour of the sugar and vinegar! The onions and red pepper stays crisp as well. If you have access to more cucumbers than you can eat fresh, but you don’t want to mess with the pickling and canning process … not to worry. FREEZE THEM! When I asked Kathy how she liked her freezer pickles she reported she has already made two batches and they love them!
I am reading through Proverbs right now and got to wondering how the book got its name, Proverbs. Wikipedia says: A proverb (from Latin: proverbium) is a simple and concrete saying popularly known and repeated, which expresses a truth, based on common sense or the practical experience of humanity. They are often metaphorical. A proverb that describes a basic rule of conduct may also be known as a maxim.
Proverbs is one of the books of the Bible that is good to read over and over. Each time I do something new jumps out at me and sticks in my memory. I pray it is a blessing to you also.
Proverbs 10:3 The Lord does not let the righteous go hungry, but he thwarts the craving of the wicked.
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