nectarine-basil pie

How To Make nectarine-basil pie

• 1

  in a saucepan bring preserved to a boil over medium heat. Stir in basil, cover. Remove from heat and let stand for 30 minutes. Strain out to measure 1/4 cup.
• 2

  toss nectarines and lemon juice. Combine with cornstarch, salt and 2 tbsp sugar. Add to nectarines and toss. Add preserve mixture, stir until coated. set aside
• 3

  Unroll 1 pie crust and place in 9 in pie pan pressing in bottom and up sides. Unroll 2nd and cut into 1/2 inch strips.
• 4

  Fill pie crust with filling and form a lattice top with the strips. Brush the top with egg white and sprinkle remaining sugar.
• 5

  tent pie with foil and bake 25 minutes at 450. Reduce heat to 425 and bake an additional 35 minutes, removing foil when 15 minutes remain.
• 6

  cool 3-4 hours before serving.
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