As some of you already know, we are in the midst of our final revisions to the new editions of our books. When we started out back in 2009, we lacked access to great cameras, only possessing basic point and shoots. Not to mention that neither of us had ever written a book or a blog.
Our early focus was primarily on improving our own health, that of our family and on perfecting the quality of our recipes and getting them, as quickly as possible, into the hands of those people we most cared about. We have grown as individuals and learned so much in these past three years, not only about gluten free living and our own journey towards greater health, but also about the process of writing and the art of photography. Now, having access to DSLRs, the art of staging our recipes has become almost as important as the recipes themselves. Our desire to reflect this growth process, made it necessary to redo all of the early photography of our first book. The timing of this process could not have been worse, given that we find ourselves in the midst of the most intense heat of the summer, coupled with a prolonged, severe drought. Turning on the oven is not a particularly appealing thought, even with the swamp cooler running.
However, today being the final TWD Challenge for the month of July, and having looked forward to giving this recipe a try since it was announced several weeks ago, we decided to make an exception. Blueberries and nectarines – who can resist this unique and delicious combination.
Quintessential summer fruits, they are both in season right now and easy to find locally. But what about winter? After tasting this pie, everyone loved it so much, we will have to plan on freezing some nectarines so we have them readily available during the cooler months of the year.
As far as the recipe goes, we naturally had to adapt the crust to fit our gluten free needs and decided the easiest way to do this would be to swap out our own gluten free pie crust recipe.
If you are looking for Julia’s original recipe, please check out the blogs of today’s hosts, Hilary of Manchego’s Kitchen, and Liz of That Skinny Chick can Bake. You can also check out other participants’ contributions to this challenge over at TWD.
The other changes we made to the recipe, included reducing the amount of sugar (we used organic evaporated cane juice), and using arrowroot starch in place of flour to thicken the cooked part of the filling.
One of the unique elements of this recipe is the addition of lemon zest to the fruit filling. The amalgam of flavors, combining the sweet summer fruits with the tart citrus, is unexpected and brings a surprising and welcome depth to this dessert. We unhesitatingly encourage you to give this recipe a try. Pies are always a welcome dessert in our house, and this unique filling certainly stands out from the rest.