9" pie shell
1 egg, beaten with 1 tsp. water
6-7 ripe nectarines, pitted & sliced
3/4 c. sugar
2 tbsp. flour
1 whole egg
1 egg yolk
3/4 c. heavy cream

PIE CRUST: Prepare pie pastry according to your favorite recipe. Roll out and fit into a 9" pie plate. Line pastry with parchment paper and fill with pie weights. Cover edges of crust with foil. Bake at 400 degrees for 10 minutes. Remove from oven and remove weights, but keep foil on edges of crust. Return to the oven for about 8 minutes. Brush baked crust with egg wash (egg beaten with water).

Toss nectarines with sugar and flour. Spoon into pie crust. Beat together whole egg and egg yolk, whisk into cream. Pour mixture over nectarines in crust.

Bake in preheated oven at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake 35 to 40 minutes, or until pastry is golden and filling is fairly firm. Remove pie from oven and cool. Serve warm or at room temperature. Tastes best when served the day it is made.