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Blueberry Nectarine Pie {living outside the stacks} #CoffeeAndPieChat

This week’s pie is Blueberry Nectarine Pie. It’s from First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) by Allison Kave. You should see the cover, it’s soooo delicious and pretty and homey and rustic and it just makes me want to bake all the things. I think this is the book that Kristin and I will be using for our seasonal pies.Blueberry Nectarine Pie {living outside the stacks} #CoffeeAndPieChat


Coffee and Pie Chat was born of my desire for pie. I follow Kristin on Instagram, where she posts pictures of the most delicious looking pies. So I contacted her and asked if she’d be interested in baking and posting seasonal pies with me and sharing them on our blogs. And she agreed, so here we are…



  • 2 pie crusts {you can make your own or you can use two frozen pie crusts – that’s what I did}
  • 1 lb fresh nectarines, cored and sliced
  • 4 c fresh blueberries
  • zest of 1 lemon
  • 1 tsp vanilla extract
  • 3/4 c sugar
  • 1/4 c cornstarch
  • 1/4 tsp cinnamon
  • Egg wash
  • Raw sugar for garnish


Preheat oven to 425°.

Make the filling:

  1. In a large bowl, toss together the nectarines, berries, lemon zest, and vanilla. In a separate bowl, mix together the sugar, cornstarch, cinnamon, and salt. Just before adding the filling to the pie crust, toss the fruit in the dry ingredients. Brush the rim of the bottom crust with egg wash.
  2. Pour the filling into the pie crust and top with the second pie crust. Crimp the edges of the pie crusts together. Brush the top crust with the egg wash, sprinkle it with raw sugar, and cut a few slits {or designs} into the crust to allow the steam to escape.
  3. Put the pie on the baking sheet and bake for 20 minutes, turning half way through. Lower the temperature to 350° and bake it for 30 to 40 minutes more, until the crust is golden and fully baked and the juices have thickened.
  4. Remove the pie to a rack to cool completely.

This pie should be served warm or at room temperature. I’ve been eating mine straight out the refrigerator because I’m gangsta like that.

Blueberry Nectarine Pie {living outside the stacks} #CoffeeAndPieChat


We’d love to have you join us! Simply check here or hop over to Chicken Librarian to see the recipe and then post pictures on your blog or your preferred social media site. Then grab a cup of coffee {or tea} and let’s chat! Oh, and use the hashtag #coffeeandpiechat


Happy Baking,

Daenel T {Living Outside the Stacks}