One of life’s selfish pleasures, for me at least, is rescuing that last lonely piece of pie, (a leftover from the night before), grabbing a fork and with a fresh cup of coffee, calling it Breakfast.
BLUEBERRY – NECTARINE PIE
This week’s TWD/BWJ recipe choice was Blueberry-Nectarine Pie, a big-buxom double-crusted dessert brimming with seasonal fruits. As for the morning-after pastry? Never happened. Gone. Nada.
One-half the fruit filling with sugar, flour and lemon zest added is brought to a soft boil over medium heat on your stove top.
This recipe, which Julia baked at the elbow of Leslie Mackie, a California Culinary Academy-trained baker of some repute, is all about the fruit. Because the filling is cooked briefly on the stove top, you can adjust the fruits’ flavor combinations before the pie goes into the oven.
As Dorie explains it, that’s “a good idea and guarantee of success from pie to pie, no matter the sweetness, or lack thereof, of a particular bunch of fruit.”
Time to chill-out and take a nap in the refrigerator for 20 minutes.
Hilary and Liz hosted this week’s Tuesday with Dorie/Baking with Julia so check their amazing blogs for the complete recipe. Then I suggest you make these changes:
1. After combining the softly cooked fruit mixture with the uncooked half and cooling it to room temperature, strain the released juices/liquid into a small bowl.
2. If this is an “adult-only” pie, add 1/8 to 1/4 cup of Licor 43 (Cuarenta Y Tres) to the liquid. I met this light-bodied, sweet liqueur through food blogger Susan Lester who suggests it as a subtle punch to baked goods. Made from citrus and fruit juices, it’s flavored with vanilla and other aromatic herbs and spices, in total 43 different ingredients.
3. Return half to three-quarters of the liquid (with or without alcohol addition) to the fruit mixture. Save the remaining liquid for a smoothie (I could become addicted to Licor 43 Smoothies but that’s another Blog Post story.)
In the oven, lookin’ happy.
Hold your breath. Cut the first slice. Smile broadly.
If you have a slice or two left, be sure to cover it tightly and stick it in the refrigerator. Fat chance of that happening…………….
Although there was juice seepage, my crusts never were soggy and each slice was intact for presentation. I think reducing the liquid by one-half was key to my pie’s success. This will depend upon the fruit used, however.
To see how our happy band of bakers from around the world handled this week’s tasty chore, go to Tuesdays with Dorie|Baking with Julia.
Well Mary, an empty pie plate is always a good sign! Fabulous pie with a very nice crimping. Put a few Tbs of licor 43 into your vanilla ice cream, you´ll be addicted. Milkshakes and smoothies will never taste the same!
Yes, I blame Susan and then, YOU, for this new addiction. I’m still up for bringing you some this Fall if you cannot find it. (Or, maybe customs would have some trouble with that. Don’t know.)
Just beautiful, Mary! And, I’m so glad you like the Licor 43 – it’s great with fruit. I’m sorry I had to drop out of this group, but love seeing what everyone continues to bake.
Loved what Licor 43 brought to my pie party, Susan. I’m sorry you had to drop out also but with your being the Administrator of the Sunday morning baking group, you can only have sooooo much dessert and time to make each one.
That is an Iowa State Fair blue ribbon-winning pie if I ever saw one! Beautiful!
Pie for breakfast. Liquor in pie. Amen, sister!
That Susan is such a smartie pants, isn’t she? I need to get my rear to a larger liquor store and start stocking up on some of these amazing sounding ingredients that everyone keeps reccommending.
Mary, well, you made one delicious looking Blueberry-Nectarine Pie with a perfect crust and a delectable sounding fruit filling with an “adult touch” – never heard of this liquor before but I must say that it does sound interesting! No wonder that there were no left-overs for breakfast the next day! I agree with your daughter, “it is a State Fair blue ribbon-winning” one!
Have a good week with tons of good Olympics coverage! I have been watching a lot of fencing and riding and swimming and more. And hope you got to spend some wonderful time with your granddaughters.
Your pie looks beautiful, Mary! And, I too love pie for breakfast…it has to be healthy…all that fruit! Right? I bought a bottle of Licor 43, too! It is quite lovely!! I wish I thought to put some in my pie…yum! And now I will have to try it in vanilla ice cream, per Paula!! Oh my…life is just so delicious in the food blog world!!
I like your “adult only” addition to the pie – sounds heavenly! It’s a shame not to have leftover pie for breakfast, but it’s also a testament to a successful dessert.
I think pie for breakfast is great. There are fruits, dairy, carbs, isn’t that a balanced meal? I love the sound of your “adult” pie. Will have to try it sometimes.
Your pie looks fabulous! I love sweets at breakfast. This liquor sounds interesting – will have to check this out.
What a gorgeous pie you’ve made!
Pie for breakfast is the perfect start!
Beautifully done, Mary…and if you and Susan both recommend Licor 43, I need to pick some up ASAP! Off to Iowa for a week…catch up with you later~
Mary, I couldn’t agree more! I love leftover pie for breakfast, it is just so satisfying. This was a great recipe, we demolished it and I can’t wait to make more!