Blueberry Nectarine Pie

(Written and eaten on 22.7.12)

Well happy European Pi Day to all! What a treat to make this pie today, on 22.7.12 (inverted month and date for those continental folks = the nearest fraction to pi: 22/7ths. Feel free to refer to my earlier Pi day posts here and here to further decipher the math reference. We take this stuff pretty seriously -- in a geeky-cool kind of way).

Blueberries and nectarines are in the prime of the season here in the northeast, and this recipe won plate-licking approval from my entire family, plus 3.14 friends who shared it with us. 

(I'm only counting the neighbor kid a little, because he doesn't "DO" pie. Or pi, for that matter. He ate only a bite of the crust and one blueberry. Does that equal about .14 of a slice? Work with me here – math is hard for me.) 

Here’s the best advice I can give you, so snap it up now before the season whizzes by:

IF YOU MAKE ONE RECIPE FROM THE BAKING WITH JULIA COOKBOOK, MAKE THIS ONE.

You can find the recipe at our hosts' blogs: Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake.

Or better yet, buy the book! This recipe is worth the price of the entire volume.

Note: The only adjustment I made was to add a couple of extra teaspoons of flour to the cooked berry mixture. I tend to create super-runny fruit pies, so I wasn't taking any chances. Also, I peeled the nectarines, but I'm told you don't have to.

Here's the  ooey gooey violet filling. The nectarines stayed firmish even after baking. Bonus!