4 lg Ripe nectarines, pitted and
-thinly sliced
1 1/2 c Blueberries
1 c Sugar
2 tb Cornstarch
1 ts Vanilla
2 9″ pie shells, store-bought
1 Egg, beaten
Sugar for glaze
In a large bowl, combine nectarine slices, berries, sugar, cornstarch
and vanilla. Stir until fruit is coated.
Pour filling into one of the pie shells and invert the second shell
over it. Crimp edges and press with fork to seal. Cut holes in top
crust so steam can escape.
Place a baking sheet on lower rack of oven to catch juices. Set pie on
middle rack and bake at 350’F. for 45 minutes. Brush top crust with
beaten egg and sprinkle with sugar; return to oven for 15 minutes.
Yields
8 servings