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| | Basic Piecrust (separate recipe), well chilled |
| 2 Esslöffel | all-purpose flour Sifted |
| 1/3 Tasse | sugar to taste |
| 12 | Ripe nectarines (about 4 lb), peeled, pitted, and sliced |
| 2 Esslöffel | Cold unsalted butter, cut into small pieces |
| 2 Teelöffel | lemon juice fresh |
| 1 Tasse | Crumb Topping (separate recipe) |
| | Whipped cream, opt. |
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1. Roll out dough to a thickness of 1/8 inch and use it to line a 9-inch pie tin; crimp edges decoratively. Chill until firm, about 30 minutes.
2. Heat oven to 400'. Combine flour and sugar and toss with nectarines. Fill crust with the nectarines; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for about 50 minutes, until pastry and topping are golden brown, fruit is tender, and juice is bubbling. Let cool slightly before serving. Top with whipped cream, if desired.
Makes One 9-Inch Pie
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
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