I like nectarines better than peaches. I like galettes better than pies. Both are less work. It’s too hot to work hard. I hope you like it.
1 refrigerated pie crust
5 nectarines, in 1/4 inch peeled slices
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon flour
1 tablespoon butter
1 teaspoon lemon juice
1/4 cup sugar plus one tablespoon to top
1/4 cup apricot preserves
2 tablespoons water
Whipping cream to top
Preheat oven to 350
Place pie crust on baking sheet.
In a bowl mix nectarine, 1/4 cup sugar, flour, cinnamon, nutmeg, and lemon juice.
Mix one tablespoon of water and apricot preserves.
Brush crust with apricot mixture.
Place nectarine mixture in center of pie crust.
Add butter in four chunks.
Bring up sides of crust to prevent filling from falling out.
Mix egg and 1 tablespoon of water and brush crust.
Sprinkle with 1 tablespoon of sugar.
Bake for 20 minutes.
Brush crust with the apricot mixture.
Bake for 15 -20 minutes until filling is bubbling and crust is golden.
Serve with ice cream or whipped cream