Rustic Blueberry Nectarine Pie

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

Studded with juicy, antioxidant-rich blueberries, this nectarine pie also boasts a special house-made crust - it's sure to put all other fruit desserts to shame. The recipe makes six beautiful, individual pies. 

Ingredients

Pastry
2 1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. ground cardamom
1/4 tsp. salt
6 oz. unsalted butter
3 1/2 - 4 tbsp. cold water
6 tbsp. Amaretti cookie crumbs

Filling
1 pint blueberries, fresh or frozen
2 cups ripe nectarines,  diced
3 tbsp. sugar
2 tbsp. cornstarch
1 egg yolk, beaten with
    1 tbsp. heavy cream
6 tsp. coarse raw sugar

Steps

  1. Prepare Pastry: Combine flour, sugar, cardamom and salt in food processor; pulse to combine. Add butter and pulse to pea size. Sprinkle 3 tbsp. water over flour, process 3 to 4 sec. until starting to come together. (If dough looks very sandy, add more water and pulse a few more times until clumping but slightly loose). Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form a 7-in. disc. Chill until cold.
  2. Divide dough into six equal pieces. Roll out on lightly floured board to 1/8 in.- thick-circles about 5-in. in diameter.
  3. Line a baking sheet with parchment paper; transfer circles to sheet. Spoon 1 tbsp. cookie crumbs into center of each circle.
  4. Prepare Filling: In large bowl, gently toss blueberries, nectarines, sugar and cornstarch. Mound fruit evenly in center of each circle, leaving a 1-in. border around edge, Bring pastry up and over filling just to form a 1-in. border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.
  5. Preheat oven to 425°F.
  6. Bake pies 35 min. or until center lightly bubbles and crust is deep golden. Cool 15 min.
  7. For service, serve warm with gelato or lightly sweetened whipped cream.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources