This week’s Tuesdays with Dorie recipe was one I couldn’t wait to try. Blueberry Nectarine Pie (p 384) couldn’t have come at a better time – I’m in Paris with access to beautiful fruit and I loved the idea of slightly tart blueberries with juicy sweet nectarines. But in a pie? Hmmm… Now don’t take my blogging badge away but I’ll confess here that I have never made a pie from scratch. Not a pie with a lid anyway. Tarts, galettes etc… ? No problem. But a pie with a lid? I know, I know – I’m a bad Australian too, I have never even made a meat pie from scratch either. But you know, it’s a challenge I was up to. I mean, I have been working quite extensively with pastry this month at La Cuisine Paris so I felt confident I could make it work.
Until I realised I had confused the recipes for this and next week’s Tuesdays with Dorie pastry recipes and so when I came to make this late on a Sunday afternoon, I realised that I didn’t have any vegetable shortening called for in the recipe. And on Sunday afternoon in Paris, you’d be hard pressed to find any. Actually I don’t know about finding vegetable shortening that easily even when the stores are open. So I winged it (sorry, TWD folks) and found a flaky pastry recipe that did not call for shortening and used that.
The local blueberries and nectarines were, as I had hoped, luscious. So so juicy that when I had cooked up a part of the fruit filling, I had to drain quite a bit of juice off – didn’t want a soggy pie after all…
It looked like it was going to be a fabulous pie – I mean, look at it ready for its top…
Sadly I had some issues with making sure that the top and the bottom pastry were properly sealed. Not having access to a proper pie dish made the whole crimping aspect quite challenging… So unfortunately the pie leaked through. But it looked kind of endearing and rustic as it sat on my petit balcon cooling don’t you think?
As we cut into it, the pastry was very flaky indeed. A lil soggy on the bottom though the juice didn’t leak there. I guess cooking it in a glass pie dish doesn’t so much work. But it didn’t stop five of us from digging in….
I actually kind of like the jammy crust around the edge. It *almost* looks like it was done on purpose, non?
Anyway, the proof is in the
pudding nearly empty pie dish, n’est-ce pas?
No, not the best composed food photo but definitely a moment. My first pie.
This week’s Tuesdays with Dorie, Baking with Julia was hosted by Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake. Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Then join us, baking along at Tuesdays with Dorie. Go on, you know you want to.