Peach and Nectarine Pie

Ingredients

Pie crust

2 (9-inch) crusts

Peaches

3 cups, peeled and sliced

Nectarines

3 cups, peeled and sliced

Granulated sugar

3/4 cup

All-purpose flour

1/4 cup

Lemon juice

1 tablespoon

Cinnamon

1/2 teaspoon

Vanilla extract

1 teaspoon

Egg

1, beaten (for egg wash)

Turbinado sugar

2 tablespoons (for sprinkling)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out one pie crust and carefully place it in a 9-inch pie dish, pressing it into the bottom and sides.
3. In a large bowl, combine the sliced peaches, sliced nectarines, granulated sugar, flour, lemon juice, cinnamon, and vanilla extract. Stir well until the fruit is evenly coated in the sugar and spices.
4. Pour the fruit mixture into the prepared pie crust, distributing evenly.
5. Roll out the second pie crust. You can either cut it into strips to create a lattice pattern or cover the pie completely, cutting slits to allow steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a beautiful, sparkly finish.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly and aromatic.
8. Remove from the oven and let cool for at least 1 hour before serving. This allows the filling to set and makes slicing easier.
9. Enjoy this delightful pie as is, or elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream.