Nectarine and Plum Pie

Ingredients

Nectarines

4 cups, sliced

Plums

4 cups, sliced

Granulated sugar

3/4 cup

Cornstarch

2 tablespoons

Lemon juice

2 tablespoons

Cinnamon

1 teaspoon

Salt

1/4 teaspoon

Pie crust

2 (9-inch) crusts)

Egg

1, beaten (for egg wash)

Turbinado sugar

2 tablespoons (for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced nectarines, sliced plums, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Toss the ingredients well to ensure the fruit is evenly coated.
3. Roll out one pie crust and place it in a 9-inch pie dish. Make sure to trim any excess dough hanging over the edges.
4. Pour the fruit mixture into the pie crust, spreading it out evenly.
5. Roll out the second pie crust and cut it into strips or shapes for a lattice or decorative top. Alternatively, you can simply cover the pie with the second crust if you prefer a fully covered pie.
6. Arrange the pie crust strips or shapes on top of the fruit filling, creating a beautiful lattice or decorative pattern.
7. Brush the decorative crust with the beaten egg to achieve a shiny, golden finish once baked.
8. Sprinkle turbinado sugar evenly over the top crust for an extra crunch and sweetness.
9. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbly, emitting a delightful aroma.
10. Remove the pie from the oven and allow it to cool for at least 1 hour before serving. This cooling period will help the filling set up nicely.