Nectarines are better than peaches. Yes, I said it. This is why I use them. The nectarines came from Sue’s Pies daughter Kim. Elderflower makes all fruit taste fruitier, so I added both liqueur and syrup. I got that from Erin’s Elderberries. A little sugar and some lemon zest on some pie crust and a little whipped cream. (I put more on after I took the picture). Now, my plating could use some work; I couldn’t get the crust to stand up. I hope you like it.

6 5-inch pie crust rounds
4 large nectarines sliced in 1/4 inch slices
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 cup sugar (more to dust top)
1 teaspoon elderflower syrup from Erin’s Elderberries
1 teaspoon elderflower liqueur
1/2 teaspoon cinnamon

Whipped cream

Preheat oven to 350.

In a bowl mix nectarines, lemon juice, zest, sugar, elderflower syrup, liqueur, and cinnamon. Let sit for 30 minutes.

Place pie rounds on parchment-lined baking sheets.

Add 4 to 5 slices per round in the center leaving room to crimp outside crust.

Bake for 20 minutes.

Let cool for 15 minutes.

Top with whipped cream.