Nectarine Pie

Nectarine Pie

We all know that art of conversation is waning as technology improves and younger generations jump head first into the cesspool of social media. We express ourselves with “lol”, “lmao” and tiny little heads with varying degrees of raised eyebrows, open mouths and winking eyeballs.  We rush through messages with “U”, “R”, “TY” and any numeral that also represents a noun, pronoun or action word.  Platforms limit the number of characters we can use yet allow us to post important life defining events for all to see.

I’m not complaining.  I’m knee deep in all of these activities myself and am grateful for short and sweet interactions in my already busy life.

I do however find myself taking exception lately to one inappropriately verbose mannerism.  It has to do with compliments.  Not so much people’s inability to take a compliment; I think everyone I know has struggled with accepting an adulation without hemming and hawing over its validity.

“That cake is so delicious!”

“Love that colour on you.”

” Wow you are so talented”

….”Well…ummm….it really isn’t….it wasn’t……I’m not really …ummmm….well ……thanks?”

We all can do better at accepting compliments.  What some people really need to learn to do better is how to GIVE a compliment.

“This was a really great party but…”

“What a great choice but…”


The backhanded compliment.  A compliment that is not really that; a compliment.

Quick back story:

I planned an important dinner for over 30 people.  People with food allergies, religious requirements and animal source aversions.  The restaurant, bless their hearts, were extremely accommodating.  Phone conversations were a daily occurrence, menu adjustments regular and headaches abundant.  Part of the meal was extremely dependent on the number of guests so when the day of the meal the guest count went from, 32 to 29 to 30 to 24 in a matter of an hour you can imagine my stress. Long story short dinner was fabulous, people were happy, all was well. Until the next day came.

“Great restaurant choice but…”

” The meal was great but…”

” Thanks so much for organizing this but..”

By the fourth or fifth back handed compliment I finally threw up my hands and declared “NEVER AGAIN!!!”

People have forgotten what a full stop is.

“Great restaurant choice…” STOP!

” The meal was great …” SSSH!

” Thanks so much for organizing this..” ZIP IT!

By paying someone a compliment and following it with a criticism you  are negating the positivity around your exclamation.  It is no longer a compliment!  Don’t tell me it’s constructive criticism. That’s for making improvements on a situation that can be improved.  I can’t change the fact that the restaurant was too noisy, too crowded, or too dark the day after the event.  By telling me everything that was great about the event in a sentence with what was wrong is the same as a spoonful of sugar to help the medicine go down.  In the end it’s still shit!  Everyone can have their opinion on things but don’t warm me all up with the niceties to only tear apart my insides with cold butter. Don’t waste my time.  Not everyone was like this.  Over half of the people who went complimented me with a full stop at the end.  And don’t think I am writing this because I need self-assuredness about everything I do.  I know I’m awesome!


And do you know what garnered lots of really authentic, full stop compliments.  This pie! Not one “…but I wish it were peach.”  Nectarines don’t have this problem.

Yields 8-10

Nectarine Pie

This pie is going to be really juicy. If you want a drier pie, halfway through cooking remove from oven and carefully pour out liquid.

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  • 2 pie shells, store bought or homemade
  • 6 nectarines, pits removed, sliced
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 tbsp vanilla
  • 2 tbsp butter, cubed
  • 1 egg, beaten


  1. Preheat oven to 350 degrees F.
  2. Line a pie with one of the shells.
  3. In a large bowl combine the fruit, sugars, and vanilla.
  4. Pour filling into bottom of pie shell.
  5. Dot the top of the filling with butter.
  6. Place the second shell on top either whole or in the lattice design. (if using whole crust make sure you cut slits into the dough to vent)
  7. Brush the top of the pie with the beaten egg to get a golden brown crust.
  8. Bake in preheated oven for 35-45 minutes or until crust is golden.
  9. Let cool before serving.





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  1. that was a really great post but ............ Just joshing, the pie looks delicious!

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