4

yellow nectarines; pitted and thinly sliced

1½

cup

blueberries

1

cup

sugar

2

Tbs

cornflour

1

tsp

vanilla essence

2

sheets

shortcrust pastry

1

egg; beaten

sugar; for glaze

1

In a large bowl, combine nectarine slices, blueberries, sugar, cornflour and vanilla. Stir until fruit is coated.

2

Pour filling into one of the pie shells and invert the second shell over it. Crimp edges and press with fork to seal. Cut holes in top crust so steam can escape.

3

Place a baking sheet on lower rack of oven to catch juices. Set pie on middle rack and bake at 175°C for 45 minutes. Brush top crust with beaten egg and sprinkle with sugar; return to oven for 15 minutes.