Summertime Blueberry Nectarine Crumble Pie

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Summertime Blueberry Nectarine Crumble Pie
This past weekend, I had the wonderful opportunity to pick blueberries from a local farm with a good friend of mine. We arrived shortly after sunrise on a glorious Sunday morning. We talked little and just enjoyed circling the bushes from different angles to find the plump berries. Her husband had fashioned coffee cans into containers that dangled from our necks to collect the berries. We both used this time to pray and be thankful. It's amazing how close to God we both felt in nature. So much beauty and peace surrounded us. I hope you will taste God's goodness in this tasty summertime treat.
SERVINGS
1 pie(8 servings)
CHANGE SERVING SIZE
(8 servings)
COOK TIME
1 hour, 30 minutes
PREP TIME
20 - 30minutes
READY IN
2hours

Ingredients

Instructions

  1. Preheat oven to 375 degrees F. Line the pie crust with parchment and add pie weights or dried beans. Place on a parchment or foil lined baking sheet and bake the crust for about 20 min. Remove parchment and weights and return to the oven for 10 min. until slightly golden. Remove from oven and set aside to cool.
  2. Prepare the filling: Whisk together the sugar, cornstarch, salt and lemon zest. Put the blueberries in a mixing bowl and add the sliced nectarines, lemon juice, vanilla and the sugar/cornstarch mixture. Gently toss and let sit as the berries start releasing their juices.
  3. Meanwhile, prepare the crumble: In a food processor, combine the flour, brown sugar, butter and white sugar. Pulse until combined (this can also be done by hand). With your hands, press topping together to form clumps and refrigerate until ready to use.
  4. Assemble the pie: Pour the blueberry/nectarine mixture into your blind baked crust. Top with the crumble mixture - covering the top and spreading evenly.
  5. Bake until the filling bubbles and the pie is golden brown, about one hour. Allow to cool slightly and serve with vanilla ice cream or whipped cream.
  6. Enjoy!

Blueberry, Watermelon, Feta and Mint Salad

“​​When one has tasted watermelon, he knows what the Angels eat.” —Mark Twain

​Have you ever wondered how to pick that perfect watermelon? Well, I have! Faced with a bin of green striped beauties, I never quite​ know​ where to start. ​L​et me share some tips with you that I recently discovered​, and then​ go and​make this delicious ​and refreshing ​Watermelon, ​Mint, ​Blueberry and Feta Salad​ — a great side dish for a hot summer day.

1. When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots​,​ called field spots​, are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.

2. The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.

3. Watermelons have genders. The “girl” watermelons are more round and stout​ — these​are the sweeter ones. The male are oblong and tend to be more watery.

4. The ​best watermelons are average-sized. Don’t go for too small or too big, but just right.

5. The tail of a watermelon indicates its ripeness. Go for the watermelons that have dried tails for the best taste.​

​6. ​Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.​

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Blueberry, Watermelon, Feta and Mint Salad
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
PREP TIME
20mins
READY IN
20mins

Ingredients

Instructions

  1. In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
  2. Add the diced watermelon, blueberries, mint and feta cheese to bowl. Gently toss to coat.​ Serve immediately.