3 pounds nectarines (about 8)
1.5 teaspoons grated lemon rind
1 teaspoon lemon juice
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground nutmeg
1 tablespoon butter
Pare, pit, and slice nectarines. Toss with lemon rind and lemon juice in a large bowl; add granulated sugar, brown sugar, tapioca, and nutmeg. Toss gently to combine; let stand five minutes.
Prepare pie crust. Spoon filling into pastry and dot with butter. Cover with remaining crust and cut center for steam; press edge together, flute.
Bake in a hot oven – 400-degrees – for 30 minutes or until filling is bubbly and pastry is golden brown.
Cool on a wire rack.