Deep-dish Nectarine Pie

We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
		Desserts, Pies	8	Servings

INGREDIENTS

		Cross tmpj72b
6		Fresh nectarines
1/3	c	Flour
1/2	c	Sugar
1/2	t	Cinnamon
1/4	t	Salt
1	t	Grated lemon peel
		Pastry for two-crust, 9-inch
2	T	Unsalted butter
2	T	Sugar

INSTRUCTIONS

Preheat the oven to 400 degrees. Slice the nectarines (about 6 cups).
Combine the flour, sugar, cinnamon, salt, and lemon peel. Mix lightly
with the nectarines. Roll half the pastry to fit into a deep 9-inch
pie plate. Spoon the nectarine mixture into the crust. Dot with the
butter. Roll the remaining pastry. Place over the fruit. Crimp the
edges to seal well. Cut slits in the top to allow the steam to  escape.
Sprinkle with the sugar. Bake for 45 minutes or until nicely  browned.
Source: San Francisco Encore Cookbook Reformatted for Meal Master by:
CYGNUS, HCPM52C & CMINEAH  Posted to MC-Recipe Digest V1 #622 by Nancy
Berry  <nlberry@prodigy.net> on May 29, 1997

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1066 Calories From Fat: 439 Total Fat: 48.8g Cholesterol: 71.1mg Sodium: 1828.8mg Potassium: 243.3mg Carbohydrates: 121g Fiber: 2.2g Sugar: 24.9g Protein: 37.8g