This week's Baking with Julia involved lots of summer fruits and berries - which can be a challenge when you are based in the opposite hemisphere and it is winter. Today was rather windy and wet and cold, which is a pretty awful combination.
Our recipe was Blueberry Nectarine Pie, and our hosts are Lizzy of That Skinny Chick Can Bake and Hilary of Manchego's Kitchen. Big problem - there are no nectarines available here for love or money at this time of year. I got around it by using canned peaches instead, and I used frozen blueberries. Because the fruit is cooked before it goes into the pie, this did not cause me any sogginess problems. I also used all butter and no shortening in my pie crust, because that is how I roll. Here is my pie:
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This pie was delicious. I had no problems with the filling being runny, and the crust was suitably flaky. To see what the other BWJ bakers thought of this pie, visit the LYL section of the BWJ website.
On a different note, a big thanks to Choc Chip Uru of Go Bake Yourself for presenting me with two awards - The Addictive Blogger Award and One Lovely Blog Award:
The rules of the awards are:
- Thank the person awarding you
- Share a little about why you blog and how the journey started
- Paste the blog award on your page
- Nominate 10 other bloggers you feel deserve the award
I am going to pass these awards on to Kathy of Bake Away with Me and Chunklet of Yummy Chunklet, two bloggers whom I met through French Fridays with Dorie. Go check them out - they have fun blogs.
Have a great week.
It's always so expensive to make blueberry or berry tarts here. I remember being in Canada and seeing these hugs punnets of blueberries for $2. No wonder they make pies! :)
ReplyDeleteThat does present a bit of a problem for you down there, getting fruit at the peak of the season like we are able to do here right now. I haven't made anything for TWD BwJ in a coon's age, but I might just wander out to the market and pull this one together tomorrow. Might. Yours looks tempting.
ReplyDeleteThose crazy hemispheres and their upside down season :-)
ReplyDeleteIt looks like you figured everything out admirably! This pie was highly addictive - we ate it out of the skillet with spoons.
Look amazing!
ReplyDeleteLooks good!
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Your pie sounds delicious! We are in our summer season and peaches are really tasty now. I'm thinking of going with peach for the galette.
ReplyDeleteI don't think I've ever used fresh berries for baking, because they seem like such a 'treat' to purchase (well, other than strawberries, they can get pretty affordable). Thus, I'm all in favour of the tinned and frozen approach and this looks like it turned out well. Congratulations on the awards too :)
ReplyDeleteToo bad things are so expensive for you. I have a friend down under who told me how much raspberries cost! I was shocked. Your pie looks yummy!
ReplyDeleteLooks like you adapted this recipe really well, looks delicious :-)
ReplyDeletenectarines in winter are as rare as hen's teeth! sounds like you got around the problem cleverly and your tart sounds great
ReplyDeleteRe your comment on my blog about the mural hall at myers - they are doing an afternoon tea there on weekends (I think) - quite pricey but sounds interesting - might be your sort of thing for a special day out.
Thanks Johanna
DeleteYour pie looks great, despite the canned and frozen fruit! I had the same hemisphere problem and used mangoes. But it´s just not the same. Glad you enjoyed it! Congrats on the awards
ReplyDeleteBlueberries and peaches are an awesome combination. Such a perfect dessert for the summer. Love this!!!
ReplyDeleteI stopped using vegetable shortening a while back. The ease of working with it is not worth all of the potential health problems! I definitely would have made an all-butter crust, as well. I love blueberry pie but I haven't ever made one. I found some blueberries at a local organic market and they were $4 for a half-pint. Eeek. That would be one expensive pie! I guess I need to start growing my own.
ReplyDeleteGood to know that they frozen/canned fruit works well. Glad I can make this in the winter!
ReplyDeleteCongrats on your award and thanks for choosing my blog to pass it on to! I am honored!
ReplyDeleteYour pie looks so lovely! A touch of summer even if it is winter down under! You did a great job!
LOVE that you went all butter, my friend! Awesome and tasty looking pie. Thanks for passing the award onto me. Honored!
ReplyDeleteI had to substitute my pie with some frozen blackberries as the fresh blueberries were way too expensive.
ReplyDeleteYour crust and pie look great!
All I can think about is that you need to start canning fruits in your summer so you have them available when BWJ is using them in your winter. Could be a fun new adventure for you.
ReplyDeleteNice pie and good job on the frozen blueberries and peaches! Also congratulations on your to awards. I am in awe... Blessings, Catherine www.praycookblog.com
ReplyDeleteGood call on the canned peaches! Yeah, there's no way we'd find decent peaches in the middle of winter here, either! You pie looks great!
ReplyDeleteGreat lovely Pie you made!
ReplyDeleteI had to use frozen mixed berries and nectarine and loved the filling (however I will reduce the sugar!)
Looks delicious!
ReplyDeleteI am quite obsessed with blueberries at the moment and your pie looks lovely. I agree with the all-butter approach to pastry!
ReplyDeleteNice job on the pie!
ReplyDeleteIt took me some time to get up my gumption to start my own blog, too. Joining French Fridays helped, because it really reduced the "talking to myself" factor.