3 lbs. (about 8) nectarines, peeled and sliced
1 pt. fresh blueberries (optional)
1 1/2 tsp. grated lemon rind
1 tsp. fresh lemon juice
1/2 c. white sugar
1/2 c. firmly packed brown sugar
2 tbsp. quick cooking tapioca
1/4 tsp. nutmeg
1 tbsp. butter chips

Toss nectarines and blueberries with lemon juice and rind. Add both sugars, tapioca, and nutmeg and toss well. Let stand 15 minutes.

Spoon filling into 9 inch pie crust and dot with butter. Cover either with lattice crust or single crust. Bake at 400 degrees for 30-40 minutes.