Stoned Fruit Pie

• 1 TESS' PIE CRUST
• 2 large apricots, peeled and chunked
• 3 peaches, peeled and chunked
• 2 nectarines, peeled and chunked
• 3 plums, leave peel on, sliced
• all above should equal about 5-6 cups once chopped
• 1/2 - 2/3C sugar
• 1T lemon juice
• 1T corn starch
• pinch nutmeg
• salt

1. Adjust oven rack to bottom rungs
2. PREHEAT OVEN TO 425
3. 1. combine fruit, sugar and lemon juice in a bowl and mix. let sit for one hour
4. 2. transfer fruit mixture into sieve set over a bowl and let 1/4C liquid collect.
5. 3. to the 1/4C juice, add 1T corn starch, pinch nutmeg and salt. Stir in fruit.
6. 4. pour into chilled 9" crust.
7. 5. dot with butter
8. 6. top with lattice crust
9. 7. brush with egg white and sprinkle with sugar, place on rimmed baking sheet
10. 8. 425 for until crust is golden, about 25-30 minutes
11. 9. 375 for another 25 minutes until filling is bubbling over

apricots, peaches, nectarines, equal, sugar, lemon juice, t, nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/stoned-fruit-pie-58392811 (may not work)