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Ingredients: Metric Units
1 pie crust
flour
3 1/2 lb ripe nectarines
5 Tbsp sugar
1 1/2 Tbsp flour
milk
1 Tbsp sugar mixed with 1/8 tsp cinnamon
Directions:
Lightly flour one pie crust circle and paste, flour-side down, in 9" pie plate. Slice nectarines thinly into a large bowl. Sprinkle with sugar and flour, toss to coat evenly. Turn fruit into pie shell. Brush rim of crust with water. Flour second pie crust circle and place on top of bottom crust, pressing to seal edges. Trim excess crust. Fold under to make a pretty, fluted edge. Brush pastry with milk and sprinkle with cinnamon sugar. Snip crust to pierce in several places. Place on baking sheet, bake on lower shelf in preheated 400 oven about 1 hour or until evenly browned. Serve warm.
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Contributed on: and modified on Friday January 27th, 2006