|Piecrust mix||11 Ounce (1 Package)|
|Sliced nectarines||4 Cup (64 tbs), pared|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon juice||1 Teaspoon|
1 Prepare piecrust mix, following label directions, or make pastry from your own favorite two-crust recipe. Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate and trim the overhang to 1/2 inch.
2 In a large bowl,place the nectarines.Sprinkle with granulated and brown sugars, flour, lemon peel, cinnamon, salt and lemon juice; toss lightly to mix. Spoon into prepared pastry shell and dot with butter or margarine.
3 Roll out the remaining pastry to an 11 -inch round; cut several small designs in the crust with a knife; remove cutouts and place the crust over pie.
4 Trim the overhang to 1/2 inch; turn the edges under, flush with rim and flute the edge all around. Brush the top with milk or cream; arrange cutouts on the crust; brush the cutouts.
5 Bake in a hot oven at 425 degrees farenheit for 45 minutes, or until the pastry is golden and juices bubble up. Cool the pie on a wire rack.
6 Serve plain or with cream.