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Nectarine, blueberry & bourbon pie

Blossom Lady
Jan 15, 2023 05:06 PM
Nectarine, blueberry & bourbon pie

This nectarine, blueberry and bourbon pie from Di Bibby’s beautiful new cookbook is all it’s cracked up to be. Nectarines are in full season so this is a showstopper dessert you will want to be making right now – in the Southern Hemisphere of course. If you are reading this in the Northern Hemisphere you will want to bookmark this recipe for summer. The slightly boozy fruit bubbles away under a cloak of the crispest pastry and got me wondering why fruit pies aren’t as big a thing as they are in America. This one is a keeper.

Ingredients:

Pastry:

450gm cake flour

45ml (3 Tbsp) icing sugar

½ tsp fine salt

300gm cold salted butter cut into cubes

1 large free-range egg yolk

1 Tbsp lemon juice

45–60 ml ice-cold water

Filling:

1.2 kg nectarines (whole weight) – about 8 – 12 depending on size – washed and cut into 1 cm slices

250ml /1 cup fresh blueberries (I’m sure frozen and thawed would be fine too)

60ml / ¼ cup cake flour

120gm demerara sugar

80ml / 1/3 cup excellent quality berry jam

2 Tbsp / 30ml lemon juice

2 Tbsp / 30ml Bourbon (optional)

Egg wash (1 egg whisked with 15ml water) or use the leftover egg white from the egg yolk used in this recipe

1 Tbps demerara sugar for finishing.

Total Time:
60 minutes
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