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3 lb Nectarines, peeled, pitted 3 tb Quick-cooking tapioca
-and sliced 1 1/2 tb Grated lemon peel
1 1-pint basket fresh Basic Pie Crust Dough (see
-blueberries -separate recipe)
3/4 c Plus 3 T sugar 1 Egg, beaten to blend (glaze)
Mix nectarines and blueberries in large bowl. Mix 3/4 C sugar,
tapioca and lemon peel in small bowl. Add to fruit. Toss to coat. Let
stand until tapioca is moistened, about 15 minutes.
Preheat oven to 425’F. Divide dough into 2 pieces, 1 slightly larger
than the other. Poll larger dough piece our on lightly floured
surface to 1/8-inch-thick round. Transfer to 10-inch- diameter pie
dish with 2-inch-high sides. Roll remaining dough piece out on
floured surface to 14-inch round.
Spoon fruit filling into pie shell. Top with 14-inch dough round.
Press edges to seal; trim off excess dough. Crimp edges decoratively.
Brush top with glaze. Sprinkle remaining 3 tablespoons sugar over.
Cut 5 slits through top crust, spacing evenly. Bake 15 minutes.
Reduce oven temperature to 350’F and bake until top is golden brown
and juices bubble, covering edges with foil if browning too quickly,
about 50 minutes. Cool at least 1 hour. Serve warm or at room
temperature.
Yields
8 servings
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