• Cooking Time: 25
• Servings: 7 to 8
• ‎3 1/2 pds nectarines, halved, pitted, and sliced 1/2-inch thick
• 3/4 cps blueberries
• 3/4 cp sugar
• 1 tbs sugar, for sprinkling
• 3 tbs quick-cooking tapioca, ground
• ...2 tbs lemon juice
• 1 tsp finely grated lemon zest
• 2 disc's Pie Dough, rolled 1/8 inch thick
• 1 egg
• 1 tbs milk, beaten with above egg for egg wash

1. 1.Heat oven to 450 degrees F and adjust oven rack to lower-middle position. Place the nectarines in a large bowl and toss with the blueberries, 3/4 cup sugar, tapioca, lemon juice, and lemon zest. Set aside for 15 minutes, then drain.
2. 2.Fit one piece of pie dough into a 9-inch pie plate, fill with the fruit, and top with the second piece of dough. Seal and flute edges and brush the top with some egg wash. Slice a few decorative slits in the top crust and bake 10 minutes. Reduce heat to 425 degrees F and bake 25 minutes, then brush with remaining egg wash, sprinkle on 1 Tbsp. sugar, and continue to bake until golden brown, about 5 more minutes. Cool on a wire rack before serving. ♥ ENJOY ♥

Nectarine-Blueberry Pie. Nectarines are splendid in a pie. They require no peeling, and the flavor deepens during baking. Combined with Bluerries and Lemon gives it a unexpected spark that makes this pie a summer favorite