1/3 c. all-purpose flour
1/3 c. sugar
1/3 c. packed brown sugar
1/2 tsp. ground nutmeg
2 tsp. lemon juice
Few drops almond extract
7 c. sliced fresh nectarines (about 9 fruits)
1/3 c. sliced almonds, toasted (optional)
Pastry for 9" double crust pie
1 slightly beaten egg white
1 tbsp. sugar

In a large bowl combine the 1/3 cup of sugar, brown sugar, nutmeg, flour, lemon juice and almond extract. The almonds also if desired. Mix well then toss with the sliced nectarines. Mound fruit into pastry lined 9 inch pie plate. Adjust top crust. Seal and flute edges. Brush pastry with the beaten egg white; sprinkle with 1 tablespoon sugar. Cut slits in top. Cover edge with foil strips. Bake in 375 degree oven for 30 minutes. Remove the pie and bake 20-25 minutes more or until the crust is golden.