Ingredients
- 2 egg
- 1 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tbsp butter, cut into small pieces
- 2 cup Washington nectarines, cut into small pieces
Directions
Beat 2 eggs until light and frothy. Stir in sugar, cornstarch, salt, vanilla, and pieces of butter.
Gently mix in diced nectarines.
Pour fruit and custard filling carefully into pie shell, making sure fruit is evenly distributed. Cover with vented crust, or lattice top. Brush top with egg wash and sprinkle with sugar.
Bake at 375 degrees F for 15 minutes or until crust just begins to turn golden brown. Turn oven down to 325 degrees F and bake for about 30-35 minutes until filling is thickly bubbling and crust is a nice golden brown.
Recipe courtesy of T.G.I. Pie Day and Wendy Sykes, Owner and baking instructor at Four and 20 Blackbirds
