Nectarine and Blueberry Pie

Ingredients

• Pie crust (2 (9-inch) crusts, store-bought or homemade)
• Nectarines (4 cups, sliced)
• Blueberries (2 cups, fresh or frozen)
• Granulated sugar (3/4 cup)
• Turbinado sugar (1 tablespoon, for sprinkling)
• Cornstarch (2 tablespoons)
• Cinnamon (1 teaspoon)
• Lemon juice (1 tablespoon)
• Vanilla extract (1 teaspoon)
• Egg (1, beaten (for egg wash))

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out one pie crust and place it in a 9-inch pie dish, ensuring it fits snugly.
3. In a large mixing bowl, combine the sliced nectarines and blueberries. Add the granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix gently until the fruit is well coated.
4. Pour the fruit mixture into the prepared pie crust, spreading it evenly.
5. Cover the pie with the second pie crust. Trim any excess dough and crimp the edges to seal securely.
6. Cut several slits in the top crust to allow steam to escape during baking.
7. Brush the top crust with the beaten egg to give it a beautiful golden finish, then sprinkle with turbinado sugar for added texture and sweetness.
8. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Remove the pie from the oven and let it cool for at least 1 hour before serving. This allows the filling to set properly.
10. Serve warm or at room temperature, and enjoy the delightful flavors!