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Nectarine Blueberry Pie

This is a tasty fruit pie with a streusel topping, instead of a top crust. I left the peel on the nectarines before giving them a rough chop. For the topping, I used room-temperature butter and mixed it well, but I think if you used cold butter you could cut it into the flour/sugar mixture instead and it would be fine.

1 cup sour cream

2 tsp. cornstarch

1 tsp. vanilla

½ cup sugar

3 Tbsp. tapioca

4 cups nectarines

2 cups blueberries

1/3 cup brown sugar

½ cup flour

3 Tbsp. butter

Pastry for one 9” pie crust

In a very large bowl, mix together sour cream and cornstarch. Stir in vanilla. Stir in sugar and tapioca. Set aside. Chop nectarines. Add nectarines and blueberries to sour cream mixture. Let stand.

In a small bowl, combine brown sugar, flour, and butter. Place pastry into pie pan and pour in the fruit mixture. Sprinkle brown sugar mixture over the top.

Bake in preheated 375 degree oven for 45-55 minutes, until it bubbles and the top is a golden brown color. Watch for spillover. Let cool and enjoy!

Fruit mixture goes into the crust.

Fruit mixture goes into the crust.

Sprinkle streusel topping over it and place into the oven.

Sprinkle streusel topping over it and place into the oven.

When the fruit bubbles and the streusel is golden, remove from oven.

When the fruit bubbles and the streusel is golden, remove from oven.