This pie is actually supposed to be a berry galette. See, despite having a college education and a job where I actually get paid to write things, I still have my moments of illiteracy. I misread the recipe schedule for Tuesdays with Dorie, and instead of making this week’s galette recipe, I made last week’s pie. (In my defense, both involved berries. And pie dough. And baking. See, they’re practically identical.)
The funny thing is that I actually read blog posts by people who made this recipe last week. In fact, Jodie’s cherry nectarine pie variation sounded so good, I had to copy her. But instead of thinking, “Gee, folks are posting early. I wonder if I have the date wrong?” I thought, “Hah! Good thing I’M not posting the wrong recipe this week! That would be embarrassing.”
The good news is, this pie is so tasty it’s totally worth posting a week late, all anti-climatic like. Cherries and nectarines are both at the peak of their season right now, and the fruit was juicy and the perfect blend of sweet and tart. I loved the addition of lemon zest and juice to the filling—the citrus enhanced the other fruits without being overwhelming.
I made two mini deep dish pies instead of one large one. (FYI in case you want to do the same: I had enough dough to make 3, but the fruit filling only stretched to two. Next time I’ll one and a half it.) This meant we had a perfect 6-inch pie to eat at home, and one little sweetheart pie to share with friends. Buy my friendships? Don’t mind if I do.
And of course, what’s pie without ice cream? Mine got all melty while I was taking photographs, but this is exactly how I like my ice cream anyhow, so it was just about perfect.