Yeah, about that . . .
I had every intention of making this pie last week so I’d have plenty of time to write up my post. Except work got crazy busy, and I found myself with no time to write about pie much less to make one.
I planned on buying the blueberries and nectarines fresh at the Farmer’s Market on Sunday. Except I got there too late and there wasn’t a single blueberry to be found.
I convinced myself the sad looking nectarines I scraped together at the Farmer’s Market would be bursting with hidden farm-fresh flavor. Except they weren’t. (But on the trip to Sam’s Club to buy the missing blueberries, I discovered their nectarines were amazing. Who’d have thought?)
After getting the little one down for a nap and making a cup of tea, I planned a leisurely afternoon of baking. Except my husband called, stranded at work after dropping his keys down an elevator shaft. Seriously?! Nap, tea and leisurely baking — all out the window.
I fully intended to follow the recipe’s instructions to let the pie rest for 30 minutes before slicing into it. Except it was 11:00 at night and I was tired.
The first slice of pie was a runny, gooey mess, but I didn’t care one bit. I would have slurped this filling up through a straw. It’s that good.
Ordinarily, blueberry pie is near the bottom of my list, but the nectarines in this have moved it to the top. (Alright almost to the top. Cherry pie’s a pretty tough competitor to knock out.)
There’s nothing else to say other than to bake this. Now. While the fruit’s at it’s peak and our summer days are still lazy. (At least until your husband loses his keys.)
Thanks to our hosts this week — Liz of That Skinny Chick Can Bake and Hilary of Manchego’s Kitchen. Check out their blogs to hear their baking experiences as well as for the recipe itself. Trust me, you want this one.