On to business: today's Tuesdays with Dorie recipe is the amazing Blueberry Nectarine Pie. As soon as I read the name I knew we would love it, and I was right! Good crust, delicious and rather unique filling. Yum. Followed the directions exactly and my only suggestions would be to 1) increase fhe flour by 1 T to help thicken the sauce, and 2) let the pie cool for at least an hour and a half before serving. The book said to wait 30 minutes and we managed to resist for 45, but it was still quite hot and the filling ended up pouring everywhere, Regardless, we loved the pie and I will definitely make again, maybe even the filling alone as a topping for pound cake. I recommend it to anyone who owns the Baking with Julia book. If you don't have the book, you can get the recipe over at That Skinny Chick Can Bake or Manchego's Kitchen.
I actually made this for my second wedding anniversary. My husband loves cake, but loves pie even more and was heartbroken when we couldn't have pie at our wedding reception in addition to the cake. We wanted pie, but the venue would not allow any desserts from outside (except the wedding cake) and couldn't/wouldn't make pie. They did make lots of little lemon tarts-- which ended up costing about twice as much as the cake, I might add-- but they weren't very good. Bah. So I decided this pie would be the perfect dessert for our wedding anniversary and my husband agreed :)