Blueberry Nectarine Pie (TWD)

This week's Tuesdays with Dorie: Baking with Julia recipe was hosted by Hilary of Manchego's Kitchen and Liz of That Skinny Chick Can Bake: Blueberry Nectarine Pie.  This pie is about as summer as you can get.  I love taking advantage of fresh fruits that are in season. 

In this recipe, the blueberries and nectarines get cooked down in a little bit of lime zest and brown sugar and then they're tossed in some fresh lime juice with more fresh blueberries and nectarines.  The lime is what really brings out the flavors in the fruit.  This pie was delicious, and the only thing I'd probably change is to double the fruit next time, as my pie came out a bit thin.
Thanks to Hilary and Liz for hosting; you can find the recipe on their blogs here and here.  Make sure you check here, too, to see what everyone else thought of this fruit-filled summer treat.

* Recipe notes:

- You'll definitely want to use a pie crust shield or cover the edges of your pie with some foil about half way through the baking process to prevent the edges from getting burned.
- I had to bake my pie about an extra 10-15 minutes before the crust was golden and the fruit juices were bubbling.
- I did not bake my pie on a baking sheet; in my experience that only causes the bottom crust to be undercooked.  Instead, I simply laid a piece of foil at the bottom of the oven to catch any juices that might bubble over.