Let’s just ignore the fact that I haven’t put anything up here in over a month and just move on with our lives, shall we? I know it’s getting late to share this with you, but maybe you can still find a few end of the season stone fruits left at your market? If not, I could imagine trying a similar concept with some upcoming fall fruit, like maybe pears, or persimmons.

I got the idea of adding creme fraiche to a pie from Smitten Kitchen, who in turn got it from Martha Stewart. I really liked the way it thickened things up and made them a bit richer and tangier, and a little less sweet. I used nectarines and blueberries, since that’s what we had on hand, and it was a lovely combination, but there are many other combinations you could try that might be more seasonally appropriate. I’m just now thinking maybe pears and cranberries might be good, when the cranberries start popping up before too much longer. Is it really fall already?!

Nectarine Blueberry Pie
adapted from the Smitten Kitchen

One pie crust (I cheated and used store-bought)

For filling:
4 nectarines, cut into wedges
1/2 cup of blueberries
2 T sugar (or to taste)
1 t lemon zest
pinch of cardamom
1/2 c creme fraiche

For streusel:
1/4 c powdered sugar
1/4 t baking powder
1/4 c finely chopped pecans
3 T flour
1/2 stick cold salted butter (or unsalted plus a pinch of salt)

Preheat oven to 375 F. Sprinkle the nectarine slices and blueberries with sugar, lemon zest, and cardamom and let macerate while you prepare the rest of the pie.

Roll out crust and place it in a pie pan. Combine the ingredients for the streusel except the butter, and then cut in the butter. Spread half of the creme fraiche on the bottom of the pie pan and sprinkle half the streusel on top. Arrange nectarine slices and blueberries over the top. Dollop with the rest of the creme fraiche, and sprinkle the rest of the streusel over the top.

Bake at 375 F for about an hour, until the filling is bubbly and the crust and streusel are golden. Let cool a bit before serving. With the creme fraiche, I really didn’t think it needed ice cream or whipped cream or anything, though I guess that never hurts.