Peach, Nectarine and Wild Blueberry Pie

By Pamela Steel

This pie is a natural for chef and baker Tarrah Laidman-Lodboa. Born and raised in peach country around the Niagara peninsula, she completed her cook’s apprenticeship at Deerhurst Resort in Huntsville, where, she writes, “my love for wild blueberries blossomed. This recipe is a twist on an old favourite. It is my way of combining the best fruit of late summer for one last hurrah near Labour Day. I pick up the blueberries in Gravenhurst on the way back from Muskoka.”

Yum! How do I make it?

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