Pie and the Payson Rodeo!

Mmmmmmm... I still had some summer fruit left over and have been wanting to make a pie for a while.

 

 For this pie I used nectarines and blackberries. Now that I think about it, the lavender sugar from my sister would have been really good in this.

Next time!

 

 

 

 When making the lattice pattern on the top,

it is helpful to have Batman as your assistant ; )

 

 

 And that's that!

 

 

 

 Time for dessert!

 

 

 

 It was Rodeo time in Payson, Az!

We made a weekend out of it and all went up to the cabin... 9 kids, 7 adults, and 3 dogs!

 

 

 We had fu-u-un!

 

 

 

It was so cool looking at these pictures afterwards. It all happens so fast you can't really tell how intense it actually is.

So awesome!

 

 

 

 

 

 

There is a cowboy on that bull!

These guys are craaaaaaazy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 



'Til next time!

 

 

 

 

 

 

 

 

 

Lattice-Top Nectarine-Blackberry Pie (The Art and Soul of Baking)

 

2 recipes pie dough (I used store-bought this time)

6 med. nectarines

1 half-pint (6 oz.) blackberries

1/3 cup sugar

3 T. unbleached all-purpose flour

1 T. freshly squeezed lemon juice

1 large egg yolk

2 T. milk or cream

 

Roll out pie dough and transfer to 9" pie pan, chill until ready to use. Then roll out other pie dough into a 14x12" rectangle that is about 1/8" thick. Carefully fold the dough into quarters, transfer it to a baking sheet, unfold, and chill until ready to use.

 

Rinse the nectarines and pat dry. Cut in half, remove pit, and cut each half into 4 or 5 slices. Transfer to a large bowl. Do not wash blackberries but check for bad ones. Add to the bowl. Add the sugar, flour, and lemon juice and gently toss with a spatula until the fruit is evenly coated.

 

Pour into the chilled pie shell. Create lattice top by slicing 1" slices from the pie dough rectangle. Chill pie for 30 min, not longer than an hour.

 

Preheat oven to 400 degrees and position a rack in the bottom third of the oven. In a small bowl, beat the egg yolk with the milk and brush it onto the pie crust and lattice top. Sprinkle with 1-2 tsp sugar.

 

Bake for 50-60 minutes, until the crust is golden brown, and the fruit is bubbling and tender. Let cool 40-60 minutes.