6

large

fresh nectarines

1/3

cup

flour

½

cup

sugar

½

tsp

cinnamon

¼

tsp

salt

1

tsp

grated lemon peel

3

sheets

shortcrust pastry

2

Tbs

unsalted butter

2

Tbs

sugar

1

Preheat the oven to 200°C. Slice the nectarines.

2

Combine the flour, sugar, cinnamon, salt, and lemon peel. Mix lightly with the nectarines.

3

Fit half the pastry into a deep 22cm pie plate. Spoon the nectarine mixture into the crust. Dot with the butter.

4

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.