It seems that the nectarine and blueberry season are winding down, but I still got my hands on some and got busy making the filling. I have never pre-cooked filling before, so that was definitely something new to me. It makes sense and perhaps I will try it with other recipes in the future, I like being able to make sure the flavour is what I want before committing to baking an entire pie!
The crust came together easily, it was a bit difficult to roll out and fell apart a bit, which required some patching, but it all worked out in the end. It certainly wasn't the prettiest of pies and I am a complete failure at crimping pie edges. That has never been a strong skill set for me, so I pulled out the handy fork and just pressed the sides all the way around using that.
I followed the baking instructions for the dough recipe, the bottom of the gluten free crust can get soggy so it was recommended that I bake the pie for 20 minutes on the bottom rack at a high temp and then move it to the middle of the oven and lower the temperature for the remainder of the cooking time. I did NOT want a soggy crust so I followed those directions and the results were positive. No soggy bottom, a bit dark around the edges but nothing a bit of foil wouldn't prevent next time.
All in all I liked the pie, I have a house full of pie critics, my family are very particular about the kinds of pie they like to eat. They don't all like all pie. No problem, the 14 year old boy child finished off everyone's leftovers, waste not want not :) The hubs and I enjoyed our pie and we all enjoyed the blue bell vanilla ice cream that accompanied it :)
If you would like the recipe for this glorious dessert, you can visit this week's hosts Liz of That skinny chick can bake and Hilary from Manchego's Kitchen . If you would like to see all of the different delicious pies, then go here to find the links to all of the participating bloggers.