blueberry nectarine pie
 
 
Ingredients
  • 1 9inch pie crust (I used Pillsbury, or you could make your own!)
  • Filling:
  • 1 lb nectarines (about 4), sliced, peeled and cored
  • 4 cups fresh blueberries
  • zest of 1 lemon (I used two!)
  • 1 tsp vanilla extract
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • Topping:
  • ¾ cup flour
  • ¾ cup brown sugar
  • ½ cup sliced almonds
  • ¼ cup cold butter, chopped
Instructions
  1. Preheat oven to 425F.
  2. Prepare filling by placing nectarines, berries, lemon zest and vanilla in bowl, and mixing to combine. In a seperate bowl, whisk together dry ingredients: sugar, cornstarch, cinnamon and salt.
  3. Prepare topping by whisking together flour and brown sugar. Cut in cold butter using a fork, pastry cutter or fingers until you have a coarse crumble. Toss in almond slices.
  4. Place bottom crust in pie pan. Toss berry mixture into the dry ingredients and immediately pour into bottom crust. Sprinkle topping over the pie, covering it completely.
  5. Bake pie at 425F for 20 minutes, and then lower the oven temp to 350F, rotate the pie, and bake for an additional 12-15 minutes until golden on top.
  6. Let cool for an hour before serving.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/07/23/blueberry-nectarine-pie/