Pastry for 9 inch 2 crust pie
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. ground cinnamon
4 c. sliced fresh nectarines (med. size)
1 1/2 c. fresh raspberries
1 tsp. lemon juice
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon. Stir in nectarines and lemon juice. Turn into pastry-lined pie plate. Top with fresh raspberries. Dot with butter. Cover with top crust that has slits cut in it. Seal and flute the edges.

To prevent excessive browning of the edges, cover with 2 to 3 inch strip of aluminum foil. Remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits in the crust, approximately 35 to 45 minutes. Serve with fresh whipped cream or vanilla ice cream.