Deep-dish Nectarine Pie
Author/Submitted by: San Francisco Encore Cookbook
Pies & Pastries
grated lemon peel
pastry for two-crust pie
Preheat the oven to 400 degrees. Slice the nectarines (about 6 cups). Combine the flour, sugar, cinnamon, salt, and lemon peel. Mix lightly with the nectarines. Roll half the pastry to fit into a deep 9-inch pie plate. Spoon the nectarine mixture into the crust. Dot with the butter. Roll the remaining pastry. Place over the fruit. Crimp the edges to seal well. Cut slits in the top to allow the steam to escape. Sprinkle with the sugar. Bake for 45 minutes or until nicely browned.