Minnesota is among my top favorite states in the Union, and my aunt and uncle’s cabin on the St. Croix river is among my top favorite places to hang out. Levi and I have been able to go every summer for a few years now and in between all of the fishing and Adirondack-chair-sitting, I always manage to find time to bake a pie or two.
Upon arriving at the cabin this year, I was disappointed to learn that due to the winter having been long and cold and the spring extremely rainy that the growing season was well behind schedule. I came hoping to make pies with Minnesota-picked currants and raspberries, but not even the strawberries had ripened yet. I heavy-sighed for a while and then went forward with some plan B’s.
Luckily, Trader Joe’s was good for a crate of delicious, juicy nectarines and the Marine-on-St. Croix general store carries limes. (If you ask me what my favorite fruit is and tell me I absolutely must decide on just one, I usually go with the nectarine.) The recipe I used here is called No-Peel Nectarine-Lime Pie. Funnily enough, I made this pie already–four years ago. It was one of the only pies from my cookbook that I tried before deciding to bake every pie in the book…therefore, it had not yet been properly documented or included in the official count of pies. Now it’s rolling in, finally, at number 109.
This pie has a lovely streusel topping which balances the lack of sweetness in the actual pie (only a little over 1/3 cup of sugar is used in the filling.)
Besides the limes, there was another purchase I felt necessary to make at the general store. I often kick around the idea of having a summertime pie operation based in Marine, and everytime I see a bit of competition pop up, I do some sampling to find out what I’m up against.
A line of mini-pies all flavored with a different form of booze? Genius. I’d give these an A+ for concept, B for taste.
Watch for another post tomorrow containing more cabin pie-making adventures!