I love foraging for blackberries, but they seemed so early this year, there are loads still to pick. i decided to use them in this pie with some blueberries and nectarines. I used rye flour and hazelnuts to make the pastry and the crumble. it was really yummy.
the filling it quite wet so I cooked it a bit in a pan first and drained off some of the liquid.
I made this pie a while ago and completely forgot to post it so here it is finally.
black and blue nectarine rye flour hazelnut pie
Recipe Type: pie
Cuisine: dessert
this pie has a wonderful strong nutty flavour from the pastry with a sweet fruity filling
Ingredients
- 200g rye flour
- 50g hazelnuts plus few more crumble top
- 100g butter
- 2 egg yokes
- 3 tbsp. sugar
- 5 nectarines
- 100g blueberries
- 50g blackberries
- 100g sugar for filling
Instructions
- preheat oven to 180c 350f
- in a food processor add 50g hazelnuts and rye flour and pulse to break up the nuts, add the butter and mix then add the yokes and bring to a dough
- tip out and roll into a ball,
- because this flour has no gluten the pastry is very short and crumbly so to make a deep filled pie like this it was easier to cut out the piece for the bottom and then build up the sides with pieces of pastry and pushing it together. if you are making a shallower pie you should be able to roll it out and place into pie dish, (keep the pastry offcuts to make the crumble topping)
- fill with baking paper and baking beans and bake for 20 minutes, then remove paper/beans and bake for a further 15 minutes, let cool.
- peel the skin off the nectarines and remove the stones and cut into chunks then add into a pan with the berries and sugar, heat gently until the pan is full of the fruit juice then strain to drain off the juice and add the fruit into the pastry case. (these fruits are very juicy and the pie will be too wet it you skip this step)
- add some more flour and sugar to the pasty off cuts and rub together so you get a crumbly texture then sprinkle over the top of the pie with some sliced hazelnuts and bake for 25 minutes.
Sarah says
Gosh this looks really luscious and beautiful. I will try this one out with the gluten free flours. I love how it looks with the juicy filling!
twiggstiudios says
thankyou sarah xx
Debs says
Aimee, this looks gorgeous. totally jealous of your blackberry treasure! It felt like i missed the season completely!
twiggstiudios says
thankyou debs we have loads of blackberry bushes in the woods where we walk the dog so we have been lucky xxx
Claudia | THe Brick kitchen says
This is a gorgeous pie, I love how deep it is! The rye crust and crumble topping is such a good idea, and very envious of your fresh berries!!
twiggstiudios says
thankyou so much Claudia xx
rebecca@figsandpigs says
This pie looks awesome Aimee I love the blackberries in your photos.
twiggstiudios says
thankyou so much Rebecca x
Sarah McCure says
Um.. rye flour has as much gluten as wheat.. I’m not.. are we talking about the same flow? Maybe its called different things in different countries?? .