Nectarine Pie

• pastry for double-crust pie
• 5 cups sliced peeled and pitted nectarines
• 1 teaspoon lemon juice
• 1 cup sugar
• 13 cup flour
• 14 teaspoon mace
• 18 teaspoon salt
• 14 teaspoon grated lemon, rind of
• 1 12 tablespoons butter

1. Combine nectarines, lemon juice, cugar, flour, mace, salt and lemon peel.
2. Pour into a pastry lined 9-inch pie pan.
3. Dot with butter.
4. Place top crust, cut steam vents and flute the edges.
5. Bake at 425 degrees for 45 minutes or until crust is browned and juice begins to bubble out of the steam vents.

pastry, nectarines, lemon juice, sugar, flour, mace, salt, butter

Taken from www.food.com/recipe/nectarine-pie-104372 (may not work)