Nectarine Lattice Pie
adapted from the Art and Soul of Baking
2 disks of your favorite pie dough
42 ounces ripe nectarines
1/3 cup sugar
3 tbsp flour
1 tbsp freshly squeezed lemon juice
Roll out one disk of pastry and fit it into a 9 inch pie plate. Chill in the fridge while you prepare the filling.
Pit and slice the nectarines.
Roll out the second disk of pie dough and using a knife or a bench scraper, cut strips.
Place the pie on a parchment lined baking sheet and then bake for about an hour until the crust is golden and the fruit is thickened and bubbly. Cool for an hour on a wire rack before cutting into it. Happy summer!