| 1 | pkg. | pie crust mix |
| 4 | c. | nectarines, sliced, pared |
| ½ | c. | granulated sugar |
| ¼ | c. | brown sugar, firmly packed |
| ¼ | c. | all-purpose flour |
| 1 | tsp. | lemon peel, grated |
| ¼ | tsp. | ground cinnamon |
| 1/8 | tsp. | salt |
| 1 | tsp. | lemon juice |
| 2 | tbsp. | butter or margarine |
| 1 | tbsp. | milk or cream |
Prepare pie crust 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; trim overhang to ½ inch.
Place nectarine in a large bowl. sprinkle with granulated and brown sugars, flour, lemon peel, cinnamon, salt and lemon juice; toss lightly to mix. Spoon into prepared pastry shell; dot with butter or margarine.
Roll out remaining pastry to an 11-inch round; cut several small designs in crust with a knife; remove cutouts; place crust over pie. Trim overhang to ½ inch; turn edges under, flush with rim; flute edge all around. Brush top with milk or cream; arrange cutouts on crust; brush cutouts.
Bake in hot oven (425°F) for 45 minutes, or until pastry is golden and juices bubble up. Cool pie on a wire rack. Serve plain or with cream.
Makes one 9-inch pie.