Nectarine Pie

One picture's worth a thousand words...

But it can't communicate the bliss of eating homemade pie with ice cream. Yum!

Nectarine pie filling-

10-12 tree sweet nectarines

2/3 cup white sugar

14/ tsp fresh grated nutmeg

1/4 cup corn starch

Preheat oven to 450.

Peel and slice nectarines, stir in sugar, nutmeg and corn starch. Set aside. The sugar will act on the fruit and make a syrupy juice.

10" inch crust with lattice-

1/2 tsp salt

2/3 cup shortening - yes I use Crisco

1-1/4 cup white flour

1/4 cup ground golden flax seeds

3-4 tablespoons cold water

In your favorite mixing bowl blend or sift dry ingredients. With pastry tool, cut in shortening until mixture resembles small crumbs. Toss lightly as you add tablespoons of cold water one at a time until you get a dough that will hold together but is not too sticky. Use your hands to form into two balls. Let rest five minutes while you get out the rolling pin, pie plate and pastry cloth.

Put on your favorite apron and dust the pastry cloth and rolling pin lightly with flour. Roll out the bottom crust to fit the pie plate, adding flour as needed to prevent sticking. Roll crust lightly around rolling pin to tranfer to pie plate. Pour fruit filling into pie crust.

Roll out the crust for the lattice. Use a knife to cut crust into 1/2" strips. Lay strips over crust, weaving them over and under to create lattice. Sprinkle lighting with white sugar.

Place on a cookie sheet - in case it bubbles over- and bake at 450 for 10 minutes. Reduce heat to 350 and bake 35-45 minutes or until filling is bubbly and crust is a golden brown.

The best part of summer is pie. :cD