Spiced Plum Nectarine Pie | Pie Eyed Love

Ingredients

• 1 recipe pie dough for a double 9 inch crust
• 4 medium white nectarines peeled and cubed
• 6 plums sliced about 1/2 inch thick
• 1/4 cup, plus 2 Tablespoons granulated sugar Set 2 Tablespoons aside in small bowl
• 3 Tablespoons corn starch
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 1 large egg beaten
• Turbinado sugar for the top crust
• Prepare pie dough and refrigerate for at least 30 minutes.
• Once chilled, roll and plate pie dough in a deep dish, 9 inch pie plate, tucking edges under. Place in refrigerator.
• Preheat oven to 425
• Place 3T of cornstarch, 2T of granulated sugar and spices in a small bowl and set aside.
• Slice plums into 1/2 inch slices and place into a large bowl with the nectarines.
• Add 1/4 cup sugar and 1 teaspoon vanilla and gently mix.
• Gently fold in the cornstarch mixture making sure that the fruit is evenly coated.
• Turn mixture into chilled pie shell. Top with as many circles as you would like, overlapping a bit so they don't shrink away while they bake.
• Beat an egg with a little milk and brush the top crust. Sprinkle with turbinado sugar.
• Bake at 425 for 20 minutes then reduce heat to 375 for the remaining 25 minutes. Bake until brown and juices bubble. Cool for at least three hours until the pie is completely room temperature.
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