Fresh nectarines
1/4 c. sugar
Cinnamon
Juice of 1 lemon
1 tbsp. butter
Pastry for double crust pie

Slice nectarines and spread evenly in pastry-lined pan. Sprinkle cinnamon and sugar over sliced nectarines. Squeeze the juice from the lemon over the fruit filling. Dot with butter.

Top with pie crust; crimp edges and slit top. Brush top crust with Milnot, then sprinkle with sugar. Protect pie edges with foil. Bake in 350 degree oven for 40-50 minutes or until top browns.