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Deep-dish Nectarine Pie

Author/Submitted by: San Francisco Encore Cookbook
Servings: 8
Categories: Desserts / Pies & Pastries

6  large  nectarines
1/3  cup  flour
1/2  cup  sugar
1/2  teaspoon  cinnamon
1/4  teaspoon  salt
1  teaspoon  grated lemon peel
    pastry for two-crust pie
2  tablespoons  unsalted butter
2  tablespoons  sugar

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.

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